Gobi Paratha (Cauliflower Stuffed Paratha)


For the stuffing –

  • 1 medium head of cauliflower
  • 1/2 tsp cumin seeds
  • 2-3 green chillies, finely minced
  • 1” piece of ginger, minced
  • 1/2 tsp red chilli powder
  • 2 tsp oil
  • Salt to taste
  • 1 tbsp chopped coriander leaves

For the paratha dough –

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Cut the cauliflower into florets
  2. Wash the florets and stems and leave to dry in a colander
  3. Make sure that the cauliflower is completely dry before chopping
  4. Put the florets in a chopper and chop very fine
  5. Heat the oil
  6. Add the cumin seeds, ginger and green chillies
  7. Now add the grated cauliflower and salt and chilli powder
  8. Sauté for about 5 minutes
  9. Sprinkle the chopped coriander leaves and set aside
  10. Take the whole wheat flour in a bowl
  11. Make a well in the centre and add salt and oil
  12. Pour warm water as required and bring the mixture together
  13. Knead into a soft smooth dough
  14. Keep the dough covered for 20-30 minutes
  15. Make medium sized balls from the dough
  16. Take one ball of dough, roll and flatten it
  17. Dust with some flour and roll it in a circle of 5-6” diameter
  18. Place a generous amount of cauliflower stuffing in the centre, keeping some space from the side
  19. Bring the edges together and join them
  20. Join the edges well so that the filling doesn’t come out
  21. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  22. Now place the rolled paratha on a heated tava. The tava should be hot
  23. When the base is partly cooked, flip it
  24. Now when the top is also partly cooked, flip again
  25. Spread some oil on the both the partly cooked sides
  26. It will have brown spots
  27. Press the paratha edges with a spatula so that the edges are fried well
  28. Serve with extra butter, yogurt and pickle

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