Gobi Paratha (Cauliflower Stuffed Flatbread)

Who says that a healthy breakfast has to only be a bowl of processed cereal!! Believe it or not, most of the people skip breakfast, which is the important meal of the day. Every morning, I make sure that my family eats the most enriching breakfast that is possible for me to make prior going to work with a bit of preparation the night prior. To be honest, there is nothing comforting than stuffed Parathas for breakfast. These delicious Parathas are laden with ghee or butter and is eaten with yogurt, pickle along with a hot cup of masala chai. Yum!

Gobi Paratha is a popular breakfast food in North India but loved by many all over India. Besides breakfast or a quick brunch, Gobi Parathas are ideal for carrying in a lunch box. On weekly basis, my son requests me to pack these for lunch with homemade yogurt. Paratha and Roti are the two most common breads made in Indian household from wheat flour on routine basis. The freshly grated cauliflower seasoned with mild spices and tucked inside the thick layer of dough is what makes Gobi Paratha truly delectable. In generally, Parathas are very versatile and can be stuffed with varieties of vegetables, lentils, eggs, meats, and cheeses.

Every home has their own unique way of making parathas. The skill of the cook is noticed from the fact that how much he can put the stuffing inside the paratha without breaking it and its an art which comes with practice. When you are kneading wheat flour dough, make sure the dough is soft and smooth. To get the best pliable dough, make sure to let it rest for at least 15 minutes. The dough should be divided into equal size portions and amount of filling should be almost equal to amount of dough. The skill of keeping the paratha intact while rolling them out comes with practice, but don’t let this scare you, go ahead and make these delicious Parathas for your family for breakfast or lunch.

Serves 6-8 parathas

[Per serving Calories 150, Fat 1g, Carbs 20g, Fiber 4g, Protein 5g]

Ingredients

For dough

2 cups of whole wheat flour

½ tsp salt

2 tsp oil

Water required to knead the dough

For stuffing

2 cups of cauliflower, finely grated

2 green chilies, finely chopped

½ tsp coriander powder

½ tsp of carom seeds

4 tbsp cilantro, finely chopped

1 tsp roasted cumin powder

1 tsp red chili powder

1 tbsp amchur/ mango powder

Butter / Pickle / Yogurt – to serve with paratha

Salt to taste

Method

Dough – Firstly, it’s important to knead the dough since you need to let it rest for 15 minutes. In a bowl, add flour, oil and salt. Add little water at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle tsp of oil on top of the dough and knead for few minutes. Cover the dough and let it rest for 15 minutes.

Stuffing – Prep all the ingredients. Make sure to finely grate cauliflower. Take a large bowl, add all the ingredients including spices. Mix thoroughly and set it aside.

Paratha – Take the dough, divide the dough portions into medium size lemon balls. Place some flour aside for dusting. Heat a flat pan/skillet over medium heat.  Pat the portion of the dough and dust it in the flour. Roll out the dough into 4-5 inch disc and place large 1-2 spoonful of the filling inside the center of the disc. Bring the corners together and close it like a sac. Dust again with dry flour and gently roll it out making sure to apply pressure evenly to prevent filling from falling outside. Proceed the same way to fill/roll-out the remaining parathas. Once flat pan is hot, place the rolled-out paratha on the skillet. Flip and cook on both sides until you see small air pockets coming out. Drizzle ghee or oil on the parathas and cook until golden brown on both sides. Serve Gobi parathas with pickle or curd along with hot cup of masala chai.

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