Oil Roasted Cauliflower Flatbread
|Cauliflower||1 Medium (Gopi)|
|Onion||1 Small, chopped finely|
|Green chilies||5 Medium, divided, chopped finely|
|Red chili powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon, divided|
|Cumin seeds||1 Teaspoon|
|Asafoetida||1 Pinch (Hing)|
|Ginger garlic paste||1 Teaspoon|
|Finely chopped coriander leaves||1⁄2 Cup (8 tbs)|
|Juice of lemon||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Kasoori methi||1 Teaspoon (Dried Fenugreek Leaves)|
|Carom seeds||1 Teaspoon|
|Ghee/Butter||1 Teaspoon (For roasting)|
Wash and grate cauliflower. Squeeze out excess water from gobi.
Heat oil in a pan. Add cumin seeds, hing, onion and saute till it becomes translucent.
Add green chillies, turmeric powder, ginger garlic paste and cook for a minute.
Add coriander powder, red chilli powder and cook for a minute.
Add grated gobi, add some salt and cook for 7 to 8 mts till gobi is cooked and moisture starts to evaporate from it.
Add lemon juice and chopped coriander.
To knead dough take whole wheat flour in a bowl. Add salt, chopped green chillies, carom seeds, kasoori methi, coriander leaves and knead till it becomes soft. Let it rest for 30 mts.
Make small ball from dough. Deep ball in a dry flour, roll like a poori.
Stuff gobi feeling, seal the edges and roll like a roti.
Roast from both the sides till it gets nice brown spots from both the sides. Apply ghee or butter.
Serve with yogurt, pickle!