Gobi Paratha (Indian Bread with Cauliflower Filling)

Pan fried flat bread stuffed with a spicy cauliflower filing. It tastes great with plain yogurt, some pickles or a chutney.

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Ingredients:

serves 4

Dough:

  • 2 cups sifted whole wheat flour plus extra for dusting
  • ½ tsp salt
  • 4 tbsp melted butter
  • about ¾ cup water to knead

Filling:

  • 2 cups grated cauliflowers
  • 1 tsp salt
  • ½ tsp garam masala
  • 2 tbsp onions finely chopped
  • ½ tsp cumin powder
  • ½ tsp paprika or red chili powder
  • 1 tbsp ginger finely chopped
  • 2 green chilies finely chopped (optional)
  • 3-5 tbsp coriander leaves chopped

For frying:

  • 6 tbsp vegetable oil

How to Make Gobi Paratha:

To make a dough:

  1. Sieve the flour and place it in a large bowl. Add the pinch of salt and mix well.
  2. Add enough of water (few tbsp at a time) to get a dough of rolling consistency. Stop adding water before dogh becomes wet and sticky.
  3. When done, cover with a cloth and keep aside for at least 30 minutes.

To make a filling:

  1. Grate cauliflower. Keep aside for 15 minutes. Squeeze out and discard water.
  2. Add remaining ingredients. Mix well.

To make parathas:

  1. Add the melted butter to the flour. Rub it into the flour with your finger, then gradually knead with greased hands adding enough warm water to make a soft dough.
  2. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.
  3. On a floured board, roll each ball of dough into a flat thin round about 10 cm in diameter.
  4. Spread some filling on one rolled out dough and cover with the other round. Press the edges well to join. Gently roll over it.
  5. Heat tava on medium heat for about 2 minutes.
  6. Carefully place the paratha on the tava. When the underside is cooked (about 1 minute) turn over to cook the other side. Smear some oil or butter on the paratha. Cook until golden brown. Keep bread warm while you cook the remaining parathas in the same way.
  7. Similarly make other parathas. Serve with raita, some pickle or chutney.
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