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Gobi Paratha with grated Raw Cauliflower

Gobi parathas are wheat flatbread stuffed with raw grated cauliflower and fresh herbs. Rolled and roasted with ghee is served with curd, pickle or dal
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Keyword: cauliflower stuffed flatbread, gobi paratha recipe
Servings: 7 parathas
Author: Famidha Ashraf

Ingredients

For the dough

  • 2 cups whole wheat flour
  • 2 teaspoon carom seeds ajwain
  • Salt to taste
  • ¾ cup water or as required
  • flour to dust and work

For the stuffing

  • 4 to 6 large cauliflower florets
  • 2 to 3 green chillies slit and chopped finely
  • 2 teaspoons grated ginger
  • 1 small onion chopped finely (optional)
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala
  • Fresh coriander leaves chopped finely (dill leaves or mint leaves)
  • salt to taste add only while stuffing

For pan roasting

  • ghee or butter as required

Instructions

Prepare the dough

  • Add the wheat flour, salt and carom seeds into a large bowl. Add the majority of the water and knead just until the dough comes together.
  • Cover the bowl and let the dough rest in the bowl for 15 to 20 minutes.
  • After resting, knead to the smooth dough just for a couple of minutes and divide the dough into 7 to 8 balls. Always keep the dough covered.

Prepare the stuffing

  • You can prepare the cauliflower filling while the dough is resting. Inspect the cauliflower florets and use only fresh and clean pieces. Trim off any bad spots and thick stalks. Wash the cauliflower florets in a colander under running water, and then pat dry with a kitchen towel.
  • Grate the florets using the larger hole of the grater. Discard any fat stalks.
  • Stir in the chopped green chillies, ginger and coriander or mint or dill leaves. Add garam masala and red chilli as per your taste. Do not add salt until you are ready to start stuffing and making the gobi paratha.

Stuff and roll (single dough ball method)

  • Dust the work surface with flour. Take one dough ball and roll it to 3 to 4 inches in diameter or a little smaller than palm size. Place 2 to 3 tablespoons of filling. Sprinkle salt all over the filling. Bring the ends together while making sure the stuffing is pushed into a bundle. Once you have gathered, twist to seal the bundle and push the excess back into the centre lightly. Dunk in flour and lightly press the stuffed dough to find any trapped air. Use a fork to poke and release any trapped air. Roll lightly and gently to a size of a chapati. It is normal to have some stuffing peek out and they just add more flavour when they get roasted in ghee.

Stuff and roll (two dough ball method)

  • This is an easy method even for beginners. Take a dough ball, and divide that into two small balls. Roll both separately into a palm-sized disc. Place some filling in the centre of one of the discs leaving about half an inch around the edges. Sprinkle salt and give it a mix. Place the other rolled piece over the filling and seal the edges. Once again use a fork to release any trapped air. This step will help you to roll the stuffed dough without too much stuffing coming out. Now dust with flour and roll lightly to a size of a chapati.

Roast and serve

  • Make sure to heat a thick-bottomed flat pan while you start stuffing the gobi parathas so you always have one ready to go to the pan. Place the rolled-out gobi paratha on the hot tawa on medium heat and roast flipping sides and spreading ghee on both sides. Make sure to press the edges using the turner. Roast until both sides develop brown spots. Prepare all the gobi parathas this way and stack them up in a basket or plate but don't put them in a casserole, they will lose the crunch. If you ask me, it is best to serve from tawa to plate. Serve gobi parathas with pickle, yoghurt, boiled eggs or some dal tadka.

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