GOBHI PARATHA — AN INDIAN SPECIALITY
Gobhi paratha is an Indian flatbread which is often paired with curd, pickle and tea. It is a common breakfast choice as it is made with the simplest ingredients available in your pantry. As it is made with cauliflower, whole wheat flour and healthy fats, it is a power packed recipe loaded with nutrients.
For the Dough
- 2 Cup Whole Wheat flour
- Salt to taste
- Water for kneading the dough
- 1 Cup Grated Gobi/Cauliflower
- 2-3 green chillies (as per taste)
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- A pinch of asafoetida
- ½ inch grated ginger (about 1 tablespoon)
- 2-3 tablespoon fresh chopped coriander
- Salt to taste
For Making the Parathas
- Dry whole wheat flour for dusting
- Ghee/Oil for Shallow frying.
Gobhi paratha Dough
- In a bowl, mix the whole whole wheat flour and salt.
- Knead the dough by adding water until it’s soft and pliable.
- Soft dough helps in the stuffing spread out evenly and the outcome is best.
GOBHI PARATHA Stuffing
- Wash the cauliflower flower in boiling hot water. You may add salt and turmeric to this water as well.
- Grate/roughly chop the cauliflower in small bits.
- Heat oil in a pan and add the asafoetida and cumin seeds and let it crackle.
- Now add all the dry spices and give a quick mix.
- Next add in the grated cauliflower, coriander and salt and mix everything.
- Now add the green chillies and cook for 3-4 minutes.
- Switch off and let the mixture cool completely.
Making the Parathas
- Divide the dough into equal sized balls.
- Usine one of dough balls, roll out a 2-3 inch circular disc.
- Now add around 2 tablespoon of the cauliflower mixture.
- Pull over the dough from all the sides and seal it.
- Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
- Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
- Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
- Flip it after 50-60 seconds.
- Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
- Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
- Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
- Paratha dough must not be too stiff.
- If you are not cooking the stuffing, add the salt in the mixture just before starting to make it as it will release water.