Gobi Paratha (Cauliflower stuffed Indian Bread)

This is one of my very favorite dish, love the texture and flavor of cauliflower when cooked and stuffed inside the paratha. This is so easy to make and such a nice treat for the tummy :)

Preparation time: 15 mins

Cooking time: 2 - 3 mins for each paratha

Serves : 5 - 6 parathas

INGREDIENT:

For the Filling:

  • Oil - 1 tbsp
  • Cumin Seeds / Jeera - 1 tsp
  • Coriander powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Shredded Cauliflower - 2 cups (heaped) 
  • Coriander leaves - few strands
  • salt to taste

For Dough:

  • Whole wheat flour - 1 1/2 cup
  • Water - to make the dough
  • salt - a pinch

Other Ingredients:

  • Oil / Ghee - to make parathas

 DIRECTION:

TO make the dough:

In a large mixing bowl add the whole wheat flour and salt and slow add water to it and keep mixing and make a soft dough and knead for couple of minutes and cover it with a lid. Keep it aside in the counter 

To Prepare the filling:

Shred the cauliflower using a shredder or cut it into very fine pieces using a knife.

Then i a pan, heat oil and add cumin seeds and wait for it to splutter then add the shredded cauliflower and to that add salt, red chilli powder, coriander powder and saute for couple of minutes in a medium flame and cover it with lid

Cook until the cauliflower florets are tender and all water is evaporated. Then finally add the finely chopped cilantro (coriander leafs) and saute for another minute. Let it cool down before making paratha's

Note:

  1. Some recipes suggests to use the cauliflower and the spices to use in the filling uncooked and when you add cauliflower florets directly the recipe instructs to squeeze out all the water. I personally dint prefer that because just in case if i find raw chucks  when i eat it feels bad. More over i want the spices to be cooked
  2. Do not add water while cooking because cauliflower itself has so much water content in it which will help to get cooked.
  3. Do not cover with lid once it is cooked. We don't want steam to get settled in the filling and become watery.

To Make Paratha:

Take a small piece of dough and make a dumpling with the filling and lightly roll and make paratha using a rolling pin.

Make sure you take enough dough to make the dumpling. Usually it take twice the size of making a phulka. If you are unable to roll or this way is not working for you, the easiest way is to make two phulka / chapathi and sandwich the filling between the two and close the edges.

Cook the paratha with oil / ghee.

If you find it difficult to make paratha's, there is an easy way :)

after rolling dough in a circle, place the filling inside in diamond shape and cut along both the sides with an inch gap.

Then Fold alternatively and finally tap it to get well packed parathas :) This way you can make 2 parathas at a time ;)

Yummy and mouth watering gobi paratha is ready :) Serve it with some curd and Tomato Garlic chutney or pickle.

Enjoy and Happy Cooking !! :)

P.S: Sorry I was not satisfied with the picture i had earlier. So Updated a new one along with the older version.. The stuffing color looks different because the new version doesn't have turmeric powder in it.