How to Make Cauliflower-Stuffed Indian Flatbread (Gobi Paratha)
Cauliflower Is a Super Food!
Cauliflower is a flavorful vegetable that retains a mouthwatering crunchiness, even after being cooked. In addition, it contains many nutrients, including fiber and antioxidants.
Gobi paratha, or caulifower-stuffed flatbread, is made from two healthful ingredients: cauliflower and whole wheat flour.
It is easy to make gobi paratha at home. Once you prepare the wheat flour dough and cauliflower stuffing, the recipe is three-quarters complete. All that's left to do is to roll out the paratha and roast them!
This flatbread is delectable. You can enjoy it for breakfast, lunch, or dinner, and you can serve it with a side of raita, curd, or pickle.
For the dough:
- 2 cups wheat flour
- 1 teaspoon oil or ghee
- 1 teaspoon carom seeds
- salt to taste
- water as required
For the filling:
- 2 cups cauliflower florets, grated or chopped fine in a food processor
- 2 tablespoons fresh coriander leaves, finely chopped
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon amchur powder(dry mango powder)
- 1/4 teaspoon red chili powder
- 1 green chili, minced
- 1/2 inch ginger, minced
- 2 teaspoons oil
- oil or ghee for cooking the flat breads, 1 teaspoon oil or 1/2 teaspoon ghee for each flatbread
- salt to taste
For the Dough:
- Add wheat flour, oil, carom seeds, and salt to a mixing bowl.
- Knead to form a soft and firm dough by adding water little by little.
- Cover the dough and set aside.
For the Stuffing:
- Wash the cauliflower florets in warm water. Grate or finely chop them in a food processor. If using a food processor, add ginger and green chili along with the cauliflower. Otherwise, mince ginger and green chili separately.
- Heat oil in a deep pan. Throw in the grated cauliflower, minced ginger, and green chilies. Add some salt.
- Saute on high flame for 3 minutes. Add all spices. Reduce the flame. Mix well. Stir the mixture occasionally.
- If needed, sprinkle a few drops of water. Cover the pan for faster cooking. Stir often and cook for about 8 minutes.
- Add chopped coriander leaves and remaining salt. Give a good mix. Turn off the heat.
- Transfer the mixture to a plate. Set aside for cooling. This is the stuffing.
Assemble the Paratha:
- Take a lemon-sized dough. Dip it in wheat flour. Shape it like a patty. Roll to form a disc of about 3-inch diameter.
- Place about 1 1/2 teaspoon stuffing in the center. Bring the edges of the disc together and seal the top. Gently press it along with the filling. Roll it while coating the wheat flour and get a disc of 5-inch diameter.
- Heat a griddle. Place the disc on it. Gently press it evenly with a spatula. Add a few drops of ghee or oil on the top. Evenly spread it. Flip the disc once the bottom side gets golden brown spots.
- Add a few drops of ghee or oil to the upper side. Cook until both the sides get golden brown.
- Remove, place on a serving plate. Repeat the same with the remaining dough and the filling.
- Serve with raita, curd, or pickle. Enjoy!
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 28 g||9%|
|Sugar 0 g|
|Fiber 5 g||20%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 14 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|