Gobi Paratha Recipe
In this gobi paratha recipe a whole wheat flatbread is stuffed with grated cauliflower, then roasted on a griddle to golden, delicious perfection. Serve it for breakfast, lunch or dinner, or as a healthy after-school snack.
Servings: 9 gobi parathas
Calories: 119kcal
Equipment
- Cast iron griddle or non-stick griddle
Ingredients
For the paratha dough
- 2 cups whole wheat durum flour (atta. Regular whole wheat flour will work at a pinch)
- 1 teaspoon ajwain (carrom seeds, optional)
- 1 teaspoon salt
- Water (at room temperature)
For the filling
- 1 tablespoon neutral oil (like avocado oil, grape seed oil, sunflower oil, peanut oil or safflower oil)
- 1 small head cauliflower (grated)
- 1 teaspoon cayenne (or any red chili powder. Use more or less depending on your preference)
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon amchur (mango powder, optional)
- Salt to taste
- Oil or cooking spray
Instructions
Make the cauliflower filling
- Heat oil in a skillet over medium heat. Add the grated cauliflower to the skillet and saute for a couple of minutes.
- Add the spices to the cauliflower--cayenne, turmeric, ground cumin, ground coriander, amchur, if using, and salt. Mix well and continue cooking until the cauliflower is quite dry and there is no moisture in the pan.
- Stir in the cilantro and mix. Set the stuffing aside to cool while you make the dough.
Make the dough
- Place all ingredients for dough in a bowl -- flour, ajwain, if using, and salt.
- Drizzle in water slowly to make a stiff but very pliable dough. Cover with a damp kitchen towel or a tight lid and set aside for 30 minutes.
Make the gobi paratha
- Divide the dough into 18 pieces. Roll out two to a diameter of about four inches each.
- Place two tablespoons of stuffing inside one of the rounds, leaving some space around the rim to seal the paratha. Brush the edges of the other round with water.
- Place the round of dough brushed with water over the round with the stuffing and press the edges to form a tight seal. Flour the stuffed paratha dough and the surface.
- Use a rolling pin to roll gently into a thin paratha. You can make the paratha thicker, if you like it so.
- Heat a cast iron tava or griddle. Place the paratha on it and wait for small bubbles to form. Flip over, brush some oil on the paratha or spray carefully with cooking spray, taking care not to get any on an open flame. Cook until golden brown spots appear on the underside.
- Flip once more and cook until both sides are golden brown. Serve hot.
Nutrition
Serving: 1cauliflower paratha | Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg