Parathas are a popular breakfast item in North India. A paratha is nothing but a whole wheat flat bread stuffed with a filling made of mashed/grated vegetables or chopped greens, spices and herbs. I love making parathas as it does not need any side dish, just some plain yogurt and pickle is enough. Parathas are great to pack for lunchbox for kids and adults too. Also see my aloo paratha, palak paratha and mooli paratha recipes.
Gobi aka cauliflower paratha is one of my favorite parathas. These parathas are stuffed with grated cauliflower, onion and spices. Making perfect paratha needs some practice. Even now, some days my parathas don't come out so well. So instead of the traditional way of rolling, stuffing and folding, I stuffed the filling between 2 rolled out chapathi dough. I find the latter method better in many ways. First of all it's easy and you don't have to worry of parathas breaking. Secondly, you can add more stuffing and it remains soft for a long time. Serve the parathas hot with yogurt / raita and pickle.
GOBI PARATHA RECIPE
{ Whole wheat flat bread stuffed with a cauliflower filling }Makes 6
Ingredients:
For the dough:
1 ½ cup whole wheat flour
2 tsp oil
Salt to taste
For the filling:
2 tsp oil
¾ tsp cumin seeds / jeera
1 small onion, finely chopped
1-2 green chillies, finely chopped
1 tsp grated ginger
2 cup grated cauliflower
¼ tsp turmeric powder
½ tsp red chilly powder
½ tsp garam masala
½ tsp amchur powder / dry mango powder
Salt to taste
2 tbsp finely chopped coriander
Extra wheat flour, for rolling
Oil / ghee, to drizzle
Method:
To make the dough:1. Add wheat flour, salt and oil in a bowl and combine. Add water little by little and knead well to form a smooth and semi-soft dough. Cover and keep aside for 30 minutes.
To make the filling:1. Heat a pan with oil and add cumin seeds. When it sizzles, add onion, green chilly and ginger. Saute till onion turns soft.
2. Add the grated cauliflower and saute for 2-3 minutes. Then add turmeric powder, red chilly powder, garam masala, amchur powder and salt.
3. Mix well and saute for 4-5 minutes. Remove from heat. Add the coriander leaves and mix. Allow to cool slightly.
To make paratha:
Method 1:1. Divide the dough into 6 equal portions. Take one ball and keep covered the rest of the dough.
2. Roll out the ball into a 4-inch circle. Place 2 heaped tablespoons of the cauliflower filling in the middle and bring together all sides and seal.
3. Pinch off the extra dough and gently flatten them. Dust lightly with flour and roll them gently into a 6-7 inch circle.
4. Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.
Method 2:1. Divide the dough into small lime size balls. Take 2 balls and roll out into 5-inch circle. Keep covered the rest of the dough.
2. Spread filling on one chapathi leaving a ¼-inch border and cover with another chapathi. Seal the sides and gently roll to a 6-7 inch circle.
3. Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.
Serving Suggestion ~ Raita / plain yogurt, pickle and salad.
Notes and Tips
- Make sure all sides are sealed well and do not apply too much pressure while rolling the paratha.
- Adjust the spices according to your taste preference.
