Gobi Paratha
Gobi Paratha or Gobhi ke Parathe- Indian stuffed cauliflower flatbreads. Soft, flaky and stuffed to the brim with a deliciously spiced cauliflower filling
Servings: 10 Parathas
Equipment
- Chopper
Ingredients
- For The Stuffing
- 130 g Cauliflower florets
- 1 tsp Punjabi Garam Masala 1 tsp
- 1.5 tsp Red chili powder 1.5 tsp
- 1 tsp Cumin Powder
- 1.5 tsp Salt or to taste
- 2 tbsp Finely choppedCoriander/ Cilantro leaves optional
- For The Paratha
- 2 c Whole wheat flour 2 c
- 3/4 to 1.25 c Water to knead
- 1 tbsp Ghee
- 1.5 tsp Salt or to taste
- 2 tsp Oil for each paratha
- 1/4 c Extra flour for dusting
Instructions
- In a bowl, combine wheat flour and salt.
- Mix well with your hands. Make a well in the center. Now add water gradually.
- Begin by adding 1/2 c water and then gradually add the remaining. Bring all of the flour and water together into a big mass. Reserve 1/4 c for the kneading part.
- The mixture will be slightly sticky and shaggy at this stage. Now begin kneading by using your palms and fingers alternatively.
- Once the dough is kneaded, add the ghee and knead again for 3 to 4 mins.
- The dough should be smooth, soft and pliable.
- Once you have a smooth supple dough ready, cover with a damp cloth and let it rest for 10 mins.
- Wash the cauliflower thoroughly and separate the florets.
- Mince the cauliflower thoroughly or grate it finely using a grater.
- When done, add the salt and spice powders.
- Now blitz them until they are completely shredded. Again, use do this in short intervals. Stop and scrape down the bits as you do so.
- Set aside.
- Divide the dough into 10 equal parts and shape each part into a ball.
- Now, slightly press the ball of dough lightly into a flat disc in between your palms.
- Dust it with flour and place it on the rolling board.
- Roll the dough into a 1/4" thick round.
- Smear some ghee on the rolled dough. Place 1 tbsp of the filling in the middle of this round,and sprinkle some flour on the filling.
- Bring together the dough to form a bundle that resembles a money bag.
- Pinch the excess dough off and dust with flour
- Gently, roll the stuffed dough into 3 mm thick round.
- Heat a iron skillet or griddle.
- Place the rolled out dough on the tawa and cook for 30 secs on medium flame.
- Flip it and you can see some brown spots on the surface.
- Smear 1 tsp ghee or oil on the Paratha and continue to cook the other side for 30 secs.
- Now, flip again and smear 1 tsp ghee on the other side. Cook the Paratha for 20 secs on medium flame. Flip again and cook for 20 more secs.
- Once they appear, smear oil and flip and cook. Repeat the same with the remaining dough and parathas.
Notes
1. I have always found that resting my paratha dough for 10 mins after kneading yields softer parathas.
2. If you want a richer version, use butter or ghee to make Parathas.
2. If you want a richer version, use butter or ghee to make Parathas.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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