Cauliflower-Stuffed Indian Flatbread (Gobi Paratha) Recipe

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

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.

Cook Time

Ingredients

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 flatbreads, 1 teaspoon oil or 1/2 teaspoon ghee for each flatbread
• salt to taste

Instructions

Step 1: Make the Dough

1. Add wheat flour, oil, carom seeds, and salt to a mixing bowl.
2. Knead to form a soft and firm dough by adding water little by little.
3. Cover the dough and set aside.

Step 2: Make the Stuffing

1. 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.
2. Heat oil in a deep pan. Throw in the grated cauliflower, minced ginger, and green chilies. Add some salt.
3. Saute on high flame for 3 minutes. Add all spices. Reduce the flame. Mix well. Stir the mixture occasionally.
4. If needed, sprinkle in a few drops of water. Cover the pan for faster cooking. Stir often and cook for about 8 minutes.
5. Add chopped coriander leaves and remaining salt. Give it a good mix. Turn off the heat.
6. Transfer the mixture to a plate. Set aside for cooling. This is the stuffing.

Step 3: Assemble the Paratha

1. Take a lemon-sized piece of dough. Dip it in wheat flour. Shape it like a patty. Roll to form a disc of about a 3-inch diameter.
2. 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 with the wheat flour and get a disc with a 5-inch diameter.
3. 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.
4. Add a few drops of ghee or oil to the upper side. Cook until both the sides get golden brown.
5. Remove and place on a serving plate. Repeat the same process with the remaining dough and the filling.
6. Serve with raita, curd, or pickle. Enjoy!

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