Gobi Paratha
These Gobi Parathas are a comforting Indian flatbread with a spiced cauliflower filling. They're surprisingly simple to make and so good for breakfast or any meal.
Ingredients
- 400 grams whole wheat flour
- 200 grams cauliflower
- 1 medium onion
- 3 cloves garlic
- 1 knob ginger
- 2 green chillies
- 0.75 teaspoon turmeric powder
- 0.75 teaspoon red chilli powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon carom seeds (ajwain)
- 0.5 teaspoon dried mango powder (amchur)
- 6 tablespoons ghee or oil
- 1 teaspoon salt (for dough)
- 0.75 teaspoon salt (for filling)
- 1 cup water (for dough)
- 0.25 cup fresh coriander leaves
Instructions
- To prepare the dough, combine 400 grams whole wheat flour and 1 teaspoon salt in a large mixing bowl. Gradually add 1 cup water, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth. Cover the dough with a damp cloth and let it rest for 20 minutes.
- Wash and grate 200 grams cauliflower. Finely dice 1 medium onion. Finely chop 3 cloves garlic and 1 knob ginger. Finely chop 2 green chillies. Roughly chop 0.25 cup fresh coriander leaves.
- Heat 2 tablespoons ghee or oil in a pan over medium heat. Add 0.5 teaspoon cumin seeds and 0.5 teaspoon carom seeds. Sauté for 30 seconds until fragrant.
- Add the finely diced 1 medium onion to the pan and cook for 3-4 minutes until it turns translucent. Add the finely chopped 3 cloves garlic and 1 knob ginger, and finely chopped 2 green chillies. Cook for another 2 minutes until the raw smell disappears.
- Add the grated 200 grams cauliflower to the pan. Mix well and cook for 5-7 minutes, stirring occasionally, until the cauliflower softens but is still slightly firm.
- Stir in 0.75 teaspoon turmeric powder, 0.75 teaspoon red chilli powder, 1.5 teaspoons coriander powder, 0.5 teaspoon garam masala, 0.5 teaspoon dried mango powder (amchur), and 0.75 teaspoon salt. Mix thoroughly and cook for 2 minutes to roast the spices.
- Remove the cauliflower mixture from heat and transfer it to a bowl. Mix in the chopped 0.25 cup fresh coriander leaves. Let the filling cool completely.
- Divide the dough into 8 equal portions. Roll each portion into a small ball. Divide the cooled cauliflower filling into 8 equal portions.
- Take one dough ball and flatten it slightly. Place one portion of the cauliflower filling in the center. Bring the edges of the dough together to seal the filling inside, forming a stuffed ball. Gently flatten the ball with your palm.
- Dust your working surface lightly with whole wheat flour. Carefully roll out the stuffed dough ball into a round paratha, about 6-7 inches in diameter, ensuring the filling does not tear through the dough.
- Heat a griddle or tawa over medium-high heat. Once hot, place one rolled paratha on it. Cook for 30 seconds until small bubbles appear on the surface.
- Flip the paratha. Drizzle or spread 0.5 teaspoon ghee or oil on the cooked side. Cook for another 1 minute, pressing gently with a spatula, until golden brown spots appear.
- Flip the paratha again. Drizzle or spread another 0.5 teaspoon ghee or oil on the other side. Cook for 1-2 minutes, pressing gently, until both sides are golden brown and cooked through. Repeat this process for the remaining 7 parathas, using 0.5 teaspoon ghee or oil for each side.
- Serve the hot Gobi Parathas immediately with yogurt, pickles, or chutney.