Gobi Paratha

(Stuffed Indian Flat Bread with Spiced Cauliflower Gratings)

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Prep Time: 20 mins
Cooking Time: 20-30 mins
Makes: 10 medium sized Parathas

For the Dough:
3 cups Whole Wheat Flour/Atta (I use Pillsbury’s Chakki Atta)
¼ cup Yogurt
Warm Water for kneading
Salt to taste

For the Filling:
2-2½ cups Cauliflower Florets, grated
1 small Onion, very finely chopped
2-3 Green Chillies, finely chopped (Adjust acc to taste)
1 tsp Jeera/Cumin Seeds
½ tsp Roasted Jeera/Cumin Powder
½ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder or 1 tbsp Lime/Lemon Juice
½ tsp Garam Masala
¼ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi
1 tbsp Fresh Coriander Leaves, finely chopped
1 tsp Oil (If cooking the Cauliflower)
Salt to taste

Other Ingredients Needed:
Oil/Ghee to brush while cooking the Paratha
Little Atta/flour for dusting

For the Dough:
Sieve atta and mix in salt to taste and yogurt.
Slowly add warm water as and when required and make stiff dough.
Cover and keep it aside for at least half an hour.

For the Filling:
For the Paratha stuffing you can either cook Cauliflower for few minutes or just mix in all the ingredients with out cooking and then stuff the Parathas. If you prefer to cook it a little bit then follow the following steps.
Heat oil in a pan and add cumin seeds. When it starts to sizzle, add finely chopped onions, green chillies and sauté it on a medium heat for about 1-2 minutes till onions becomes translucent.
Now add roasted cumin powder, turmeric, dry mango powder, garam masala, kitchen king masala and sauté it for about 30 seconds.
Mix in grated cauliflower florets, salt to taste and kasuri methi and sauté it for about a minute till all the spices are mixed well.
Turn off the gas and mix in finely chopped coriander leaves and let the stuffing come to a room temperature. It is important to make sure that the filling is completely cooled before stuffing as it might ooze from parathas while rolling due to moisture content.

For the Paratha:
Knead the dough again for a minute and make equal lemon sized balls.
Roll this dough ball in flour and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Cauliflower/Gobi Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Always make it a point to see that the stuffing is as dry as possible. If not there is a high chance of it oozing out while rolling the parathas due to moisture content.
If you are a beginner, start with small amount of stuffing/filling and roll into parathas. Once you learn the technic and are comfortable with the process, you can gradually increase the amount of filling.
Other Parathas posted in Monsoon Spice

  Labels: Cauliflower, Indian Bread, Punjabi Recipes, Stuffed Paratha, Wheat Flour