Mother's Recipe - Gobhi Pockets In Spicy Gravy

Ingredients

Grated cauliflower 1medium size

Chopped green chili

Chopped onion 1

Diced potato 2 medium size

Tomato puri 2 spoons / chopped tomato 1

Ginger garlic paste 2 tbsp
Coriander powder 3 tbsp
Garam masala 1½ tbsp

Vegetable oil for cooking

Cumin seeds 2 tbsp
Salt 1/2 tbsp for filling & 1½ tbsp for gravy (or as per taste)
Turmeric powder 1/2 tbsp
Wheat flour (quantity should be enough for making 8-9 chapatis/ flatbreads)
Water (enough to fill the pan and soak pockets)

Preparation

1. Wash Cauliflower well and grate.
2. Heat 1 tbsp oil in a pan and add 1 tbsp cumin seeds. Let it sputter for 7-8 sec.
3. Add grated cauliflower, chopped green chilies, salt and a pinch of turmeric powder and fry for 10 min. Keep it aside to cool down.
   
4.  Now make a dough of wheat flour and cut 4 equal pieces out of it. Roll each piece into a circular shape using a rolling pin. The rolled pieces should be thick enough to hold the fillings inside and make into perfect pockets. 
5. Stuff sufficient amount of fried n grated cauliflower and close the pockets with the touch of water at the corners.
   
   
   
   
   
   
   
6. Stuffed pockets are ready. Cover them and keep aside.
   
7. Heat 3 tbsp oil in a big pan (big enough to accommodate gravy and 4 pockets). Add cumin seeds, chopped onion and green chili. Fry until onion is golden brown.
8. Add 1½ tbsp salt, 1/4 tbsp of turmeric powder, coriander powder, garam masala, diced potatoes, ginger garlic paste, chopped tomatoes and 2 tbsp of water and stir it for 5-6 min. Keep adding a tbsp of water to avoid it from burning.
   
   
   
   
   
   
   
9. Add water and let it boil for 5 min.
   
10. Now softly add the gobhi pockets and cover it for 10-15 min on medium heat.
    
    
     
11. It's ready to be served. This dish can be served with rice but I enjoy it as it is.