Gobi Matar Paratha Recipe (Cauliflower Peas Paratha)

     I had been crazy about stuffed parathas since long time. Long back the only stuffed paratha, I knew to be existing was aloo paratha :P Then it took me a some time to realise that there are n number of variations that can be made in stuffing the parathas. My addiction for parathas, in addition to their taste is for the reason that they dont need a separate side-dish  :D
     In my training days at TCS in Ambattur, I remember standing in the long queue for aloo paratha during those very short intervals given between the forenoon and afternoon sessions. :P 

Prep Time: 10 mins || Cook Time: 25 mins || Yields: 6 || Category: Paratha/Stuffed paratha

Ingredients:
1. Cauliflower - 1 small / 15-20 florets
2. Turmeric powder - 1 tsp
3. Salt - as required
4. Green peas - handful
5. Oil - 2 to 3 tbsp
6. Jeera (cumin seeds) - 2tsp
7. Green chilli - 1 small
8. Garam masala - 1 tsp
9. Cumin powder - 2 tsp
10. Chili powder - 1/2 tsp
11. Asafoetida - 2 tsp
12. Wheat flour - 200 gm
13. Ghee - 2 tbsp (optional)

Method:
1. Add turmeric powder, salt, hot water in a tray and dip the cauliflower florets and leave it aside for 5 mins. Then wash and grate the cauliflower florets. 

2. In a pan, heat a tbsp of oil and temper with mustard, split urad dal, cumin seeds, finely chopped green chili. Add in the grated cauliflower and saute for 2-3 mins.

3. After the cauliflower has got partially cooked, add green peas, salt, garam masala, pepper powder, cumin powder, hing and salt. Mix well and keep covered for a min or two.

4. Mash all the ingredients well and cook for few more mins. Make regular chappathi dough with wheat flour, salt and 1 tbsp of hot oil. Make balls of desired size and press evenly with hand/ rolling pin to a small circle. Place a tbsp of the stuffing and cover it up with the chappathi dough. 

5. Seal the stuffing completely within the dough and spread it evenly into moderately thick parathas. Heat a dosa pan and cook the parathas with ghee/oil smeared on both the sides. If required, dab all around the paratha with a clean kitchen cloth and cook it evenly until brown spots appear.

Serve with curd topped with roasted jeera powder or pickle.