Gobi Paratha (Spiced Cauliflower Stuffed Paratha)
An Indian stuffed flatbread filled with a spiced cauliflower concoction, gobi paratha is a tasty and filling dish
Equipment
- 1 Mixing bowl
- Rolling Pin
- Tava (griddle)
- Spatula
- Grater
Ingredients
For Dough:
- 2 cup whole wheat flour
- water
- 1/4 tsp salt
- 1 tsp oil
Gobi Stuffing:
- 1.5 cup grated cauliflower (gobi)
- 2 green chilies
- 1/2 tsp cumin seeds
- 1/2 inch ginger (grated)
- 1 tsp ajwain (carom seeds)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 2 tbsp coriander leaves (chopped)
- salt to teste
For Cooking:
- Ghee or oil
Instructions
Prepare the Dough
- In a bowl, mix wheat flour and salt. Gradually add water and knead into a smooth, soft dough.Cover and set aside for 15 minutes.
Make the Gobi Stuffing
- Grate the cauliflower finely. Squeeze out excess water using a clean cloth or your hands. Mix in green chilies, ginger, ajwain, cumin, turmeric, chili powder, coriander powder, and salt.Add chopped coriander leaves and mix everything well.
Roll the Paratha
- Divide the dough into equal portions and roll one into a 4-inch circle. Place a spoonful of gobi mixture in the center. Fold edges to seal and roll gently into a flat circle again. Use dry flour to prevent sticking.
Cook the Paratha
- Heat a tawa or griddle on medium flame. Place the rolled paratha on it and cook for 30 seconds. Flip. Apply ghee or oil on both sides and cook until golden brown spots appear. Repeat for all parathas.
Notes
To get the finest flavor, use fresh cauliflower.
Always squeeze out extra gobi to prevent soggy parathas.
Taste and adjust the amount of spice.
Serve hot with butter, tart mango pickle, or curd.
It can be kept in an insulated box for travel meals or tiffins.