Gobi Paratha
Gobi paratha is a popular flatbread stuffed with spicy cauliflower filling. It's enjoyed with yogurt, pickle and some chai on the side.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup whole wheat flour (also known as atta)
- 1/2 cup water or as required to knead the dough
- 1/4 tsp salt
- 1 tsp oil [I used avocado oil]
- 1 cup shredded cauliflower [from 1/2 head of a small cauliflower]
- 1/2 tsp coriander powder
- 1/4 tsp ajwain seeds [carom seeds]
- 2 tbsp chopped cilantro
- 1 green chili (finely chopped)
- salt (to taste)
- garam masala (to sprinkle)
Instructions
- 1
In a bowl mix together atta, oil and salt. Add water little by little and mix.
- 2
Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
- 3
Divide the dough into 4 equal parts.
- 4
For the stuffing, mix the grated cauliflower (grate using a grater or use a food processor) along with coriander powder, chopped green chili, ajwain seeds and chopped cilantro.
- 5
Do not add the salt and garam masala at this point. Meanwhile heat a tawa (griddle) on high-medium heat.
- 6
Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) and place 2-3 tablespoons of stuffing in the center.
- 7
Sprinkle salt and garam masala powder on top.
- 8
Now take all the sides of the dough and pinch it all together.
- 9
Press the pinched dough down to seal all the gaps.
- 10
Now using your rolling pin, roll the dough again to a circle of 7-8 inch diameter.
- 11
Transfer the rolled paratha onto the hot tawa.
- 12
Cook the side for a minute or two and then flip over.
- 13
Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again. Now apply oil on the other side as well.
- 14
Press with a spatula and cook the paratha till both sides have golden brown spots on them. Repeat with the remaining dough balls.
- 15
Gobi Paratha is now ready! Serve it with yogurt, chutney or pickle and of course a steaming cup of chai.