Learn to cook with spices and herbs. Recipes you can make your own!
Cauliflower (Gobi) Paratha
Posted On April 29, 2020
I love these with Red Lentil Dal. It’s my favorite soup and sandwich combo when I need something to spice it up!
These can be a little time consuming, but so worth it. When I make them for myself, I just make two at a time to go with half the soup, and I refrigerate the rest of the dough balls for the next day. They keep in the fridge for a couple days.
Course Appetizer/Starter, Bread, Lunch, Side Dish, Spice Mix, World Recipes
1cupWhole wheat flour,
1/2cupWater or as required to knead the dough
1cupShredded or chopped cauliflower Frozen cauliflower rice works in a pinch
1tspGrated fresh ginger
1/4tspAjwain seeds [carom seeds]
1Green chili, finely chopped
salt, to taste garam masala, to sprinkle
Oil or butter for frying
Make the dough
In a bowl mix together flour, oil and salt. Add water little by little and mix.
Knead to form a smooth and soft dough. It shouldn't be too sticky. Cover and let the dough rest for 15-20 minutes.
Divide the dough into 4-6 equal parts depending on how big you want to make the paratha.
Make the stuffing
Grate or finely chop cauliflower. Heat 1 tsp oil a skillet over medium hear. Add rest of ingredients except garam masala. Cook until cauliflower is softened and mixture is dry. Add in garam masala and salt and remove from heat.
Mix the grated cauliflower with coriander powder, chopped green chili, ajwain seeds and chopped cilantro.
Do not add the salt and garam masala at this point. Meanwhile heat a tawa (griddle) on high-medium heat.
Make the paratha
Heat a griddle or cast iron skillet on medium heat.
Roll one of the dough balls into a circle on lightly floured surface. Place 2-3 tablespoons of stuffing in the center.
Fold over sides to center, then top and bottom to make a little package.
Press together lightly.
Gently using your rolling pin, roll the dough again to a circle of 7-8 inch diameter. Be careful not to make holes, but if you do, it'll still cook up just fine.
Transfer the rolled paratha onto the hot dry pan.
Cook the side for a minute or two until it starts to brown and then flip over.
Spread oil or butter on the top and cook until the underside is browned also. Flip again and spread top with butter as well.
Gently press with a spatula and cook the paratha till both sides have golden brown spots on them. Cook until crispy on both sides.
Repeat with the remaining dough balls.
Remove to plate and sprinkle lightly with more salt if you like. Dip in dal, or just enjoy by themselves!
You can try different vege's in the stuffing. Just make sure to cook out the water if using a watery vegetable or the filling will break through the dough.