Gobi Paratha with Spiced Cauliflower Filling

Ingredients

• For the dough: For the dough:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 cups (200g) cauliflower, finely chopped 2 cups (200g) cauliflower, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• For cooking: For cooking:
• Ghee or oil, as needed Ghee or oil, as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour and salt for the dough. Gradually add water and knead until a smooth and pliable dough is formed. Cover and let it rest for 15-20 minutes.
2. 2.
   Heat a pan over medium heat and add a tablespoon of ghee or oil. Sauté the onions until translucent.
3. 3.
   Add the grated ginger and minced garlic to the pan and cook for a minute until fragrant.
4. 4.
   Add the finely chopped cauliflower to the pan and cook for 5-6 minutes until it becomes tender.
5. 5.
   Sprinkle cumin powder, turmeric powder, garam masala, and salt over the cauliflower. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into equal-sized balls. Take one ball and roll it out into a small circle.
7. 7.
   Place a spoonful of the cauliflower filling in the center of the rolled-out dough circle. Bring the edges of the dough together and seal the filling inside.
8. 8.
   Gently flatten the stuffed dough ball and roll it out into a paratha, dusting with flour if needed.
9. 9.
   Heat a griddle or a flat pan over medium heat. Place the rolled-out paratha on the hot griddle and cook until golden brown spots appear on one side.
10. 10.
    Flip the paratha and cook the other side until golden brown spots appear as well. Apply ghee or oil on both sides while cooking.
11. 11.
    Remove the cooked paratha from the griddle and repeat the process with the remaining dough and filling.
12. 12.
    Serve the hot Gobi Parathas with a dollop of butter or ghee. Garnish with fresh cilantro and serve with yogurt, pickles, or chutney.

Treat your ingredients with care...

• Cauliflower — Make sure to finely chop the cauliflower to ensure even cooking and easy stuffing. Avoid overcooking the cauliflower to retain its texture and nutrients.

Tips & Tricks

• To make the parathas more flavorful, you can add a pinch of ajwain (carom seeds) or kasuri methi (dried fenugreek leaves) to the dough.
• For a spicier version, you can add finely chopped green chilies or red chili powder to the cauliflower filling.
• If you prefer a softer paratha, you can steam the cauliflower before sautéing it.
• Serve the parathas immediately after cooking to enjoy them at their best texture and flavor.
• Leftover parathas can be stored in an airtight container in the refrigerator and reheated on a griddle or in a toaster oven before serving.

Serving advice

Serve the hot Gobi Parathas with a dollop of butter or ghee. Accompany them with yogurt, pickles, or chutney for a complete and satisfying meal. Gobi Parathas can be enjoyed for breakfast, lunch, or dinner.

Presentation advice

Arrange the Gobi Parathas on a platter, garnish with fresh cilantro, and serve them alongside a bowl of yogurt or raita. You can also fold the parathas into triangles and stack them on a plate for an appealing presentation.