Gobi aloo (Cauliflower potato side)

Gobi parunthe (stuffed cauliflower tortilla)

Ingredients:

Cauliflower floret

1-2 green chilly

1 tsp amchur powder (dried mango powder)

1 tblsp ginger grated

1/2 medium finely chopped onion (optional)

1 tsp cumin-coriander powder

Salt to taste

Recipe:

1. Finely grate cauliflower floret, ginger. Finely cut green chilly.

2. Mix the spices, salt and grated cauliflower and onion.

3. Roll a small dough of roti. Place a small portion of the mixture onto center of the rolled out roti. 

4. Cover the mixture on all the sides by pulling the roti over it. Pack the stuffing inside of the tortilla. 

5.  The packed up stuffed tortilla will look as below. (Tip: Sometimes the center of the paratha becomes thick because of too much dough curled up from all the sides. I usually pinch the extra center dough off to avoid that. Or some may just prefer to roll out two small rotis and spread the grated mixture on bottom roti and lay another roti on the top. Then sticking them on the edges and rolling both the rotis and mixture till the desired size. That way the center is filled with the mixture but now the edges may remain without the spicy yummy mixture. It depends what you wanna do! :)

6. Apply dry flour onto the ball, and roll it with roller pin. Put onto preheated tawa (pan).

7. Apply ghee/ oil on both sides and cook till golden brown develop on the parunthe.

8. Add butter on top of warm paranthe. Serve with yoghurt, your favourite pickle.

Stuffed bitter gourd (Bhare karele)