Gobi Ka Paratha (cooked filling recipe)
A flatbread recipe stuffed with spicy and flavourful cauliflower filling.
Servings: 8 parathas
Calories: 150kcal
Ingredients
For the Paratha dough
- 2 cups whole wheat flour
- ¾ cup water approx 250ml
- salt to taste
For the stuffing:
- 2 teaspoon ghee
- 2 teaspoon coriander seeds
- ½ teaspoon carom seeds (ajwain)
- 1 tablespoon grated ginger
- 2 to 3 green chillies finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon dry mango powder
- 2 cups cauliflower florets grated
- 1 sprig fresh mint leaves
- 1 sprig Fresh coriander leaves
- Salt to taste
For cooking
- 3 tablespoon Ghee (1 to 2 teaspoon for each paratha)
Instructions
Prepare the dough
- Add flour and salt to a wide-mouthed large bowl and mix. Add water and mix until it comes together to form a dough. Cover and let the dough rest for 30 to 40 minutes.
- Knead lightly and divide the dough into 6 to 8 equal-sized balls.
Prepare the Stuffing
- Heat ghee in a wide shallow pan on low to medium heat.
- Add lightly crushed coriander seeds, ajwain and ginger. Sauté for a few seconds.
- Add the grated cauliflower, salt and all the spice powders. Sauté this on a medium flame until it releases moisture and cook on high until all excess moisture is gone.
- Switch off and stir in the fresh coriander and mint leaves along with finely chopped green chillies or chilli flakes.
- Remove from the stove and keep the pan OPEN to cool completely. (If you close it with the lid, then the water from steam will fall and make the stuffing wet again)
Assemble - Two dough ball method
- Take one dough ball and divide that into two equal balls.
- Roll each of them into a round shape the size of a 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 to seal.
- If you find an 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 thick-bottomed pan on a medium to high flame. Place the rolled stuffed dough and wait for some bubbles to show up.
- Flip the paratha and wait for more bubbles to show up.
- Flip again and apply ghee all over the paratha. Flip and apply ghee on this side too. Roast further if you want it crispy.
- Serve hot with pickle and yoghurt.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g
