Cauliflower Stuffed Flat-bread | Gobi Ka Paratha
Let me warn you, there is going to be a lot of first time...
The first time I heard 'Gobi Ka Paratha' was in the movie Mujhse Dosti Karoge (2002). What?. yeah it is true. The first time I had it was in my late twenties at my workplace canteen. Thanks to them to kick start my trials of making parathas. The first-ever paratha I made was the Broccoli Aloo Paratha from Life Scoops, which was the first time I learnt about the concept of a food blog. It was M's sister-in-law's food blog so we could trust and make it with added help from the author herself. The Broccoli Aloo paratha was a good start but I went on to learn the humble aloo paratha and left broccoli for the salads. Thank you, Shema, chechi!
Photos updated on 12th March 2017
Filter - First time (safe to read on)
As far as I know, there are two ways of making stuffed parathas and it applies to this Cauliflower or Gobi Parathas too.
- with a single dough ball
- with two dough balls
Cauliflower is a usual purchase, but I really haven't made too many dishes with this gorgeous flower. I hate to reduce it to grated form, but then that the only way to get them into the parathas...
The general rule of the thumb to make stuffed parathas is to
first ensure the stuffing is moisture-free. Cook them until all the moisture is removed. This will help you to roll the stuffed dough easily without spill outs. Well, you cannot totally avoid the stuffing from showing, in fact, it is good if it comes to the surface as it gets fried in ghee making it tastier... yum!
Be generous with ghee. Parathas with no or too less ghee ain't fun to eat.
|Old - first original image|
You can grate each big florets using the hand-grated or transfer all into a food processor and pulse it for a few seconds and you are done.
Cauliflower Stuffed Flatbread | Gobi Paratha
Makes 8 to 9
For the Paratha Dough
2 cups of wheat flour
1 cup of water
1 teaspoon of salt
For the Gobi Paratha Stuffing:
1 medium-sized Cauliflower - grated*
1 tablespoon ghee
1 tablespoon coriander seeds
1/2 teaspoon ajwain
1 tablespoon fresh grated ginger
2 to 3 green chillies
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dry mango powder
a handful of freshly chopped mint leaves
a handful of freshly chopped coriander leaves
Salt to taste
For Making the Gobi ka Paratha:
Lots of Ghee
DIRECTION:Prepare the Paratha Dough:
- Add flour, salt and oil in a wide-mouthed bowl or basin and mix
- Add water while kneading the mixture until all come into one big mass
- Cover and let the dough rest for 30 to 40 minutes
- Knead lightly and divide the dough into 8 to 9 equal-sized balls
- Heat ghee in a Kadai or any deep and wide vessel on a low flame
- Add coriander seeds, ajwain and ginger - Sauté this until the raw smell of ginger is gone
- Add the grated cauliflower (read * above), salt and all the spice powders - Sauté this on a medium flame until all the remaining excess moisture is gone
- Add the fresh coriander and mint leaves along with finely chopped green chillies or chilli flakes
- Combine well and keep it aside OPEN. ( If you close it with the lid, then the steam will fall back like water and make the stuffing wet again)
- Take one dough ball and divide that into two equal balls (if trying one ball method, then stuff, close, poke, dip in flour and roll)
- Roll each of them into a round shape in the size of poori or hand pie
- Place 2 to 3 tablespoons of the prepared stuffing in the middle of the rolled dough
- Use the spoon to spread it across leaving space around the edge
- Place the other rolled dough over this and press the sides
- If you find air pocket, then use a fork to get rid of the air pockets
- Dip this in flour or dust flour over both the sides and the work area
- Roll this without ANY or least pressure - and without turning the side
Make Gobi Parathas:
- Heat a tawa on a medium to high flame
- Place the rolled stuffed dough
- Flip in less than 30 seconds
- Apply ghee all over the paratha and flip again in 30 seconds
- Apply ghee this side too and flip to cook evenly
- Adjust the flame accordingly and do the rest of the balls
- Serve hot with pickle and yoghurt!
- I first make the stuffing, let it cool while I make the dough, and let it rest while I have my chai.. :-P
- I usually make three or four stuffed pieces and then roll one by one.. and cook them and then move on to make the next three. this way, the stuffed dough will not get dried and you can save gas too.
So, how do you like to use Cauliflower?
Update 2017: As parathas continue to reign in my dinner table, I plan and make two to three around my chai time and click pictures with the natural light. Then I go ahead and stuff rest of the balls and wait for F to arrive before I roll and roast. Parathas from tawa to plate is the best way to eat! :-) Isn't F one lucky man? :-p