Gobi Paratha / Cauliflower Stuffed Flatbread
My husband was bored to have cauliflower in the form of poriyal or korma. So I thought of making this stuffed paratha which is actually very simple to make. He liked it a lot and it is a easy lunch box menu for the kids too.
Time of Preparation : 45 minutes
No of pieces – 9 parathas
Spice level : 3 out of 5
- Cauliflower – 2 cups
- Oil – 2 tsp
- Cumin seeds – 1/2 tsp
- Green Chillies – 3 (finely chopped)
- Grated ginger – 1 tsp
- Grated garlic – 1 tsp
- Red chilli powder – 1/2 tsp (according to spice level)
- Cumin Powder – 1/2 tsp
- Amchoor powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Green Peas – 1/3 cup (I have used frozen peas)
- Coriander leaves – 3 tbsp(chopped)
- Wheat flour – 1 1/2 cups + for dusting
- Salt – to taste
- Oil / ghee – 1 tsp (optional)
- Water – as required
Method of Preparation:
- Mix the flour, salt and oil. Add water little by little and knead it slowly.
- Make a soft dough like how we make for regular chapati and keep it aside.
- Soak the cauliflower florets in warm water with little salt and turmeric powder.
- Drain the water and grate the cauliflower florets.
- Now heat oil in a pan add the cumin seeds.
- When it starts to splutter, add the green chillies followed by the grated ginger and garlic.
- Toss them for a minute and add the grated cauliflower.
- Add the red chilli powedr, cumin powder and salt.
- Add the green peas and mix them well.
- Finally add the amchoor powder and the chopped coriander leaves.
- Now divide the dough to 9 equal size balls.
- Roll the ball to palm size and keep 1 1/4 tsp of the stuffing in the center.
- Fold the outer surface to the center and make round balls again.
- Roll them slowly like how we roll for chapatis / totillas (but not too thin).
- Dust with flour if needed.
- Repeat the process for all the balls.
- Heat a nonstick pan in medium flame and add very little oil. Put the paratha and leave it for 2 minutes.
- Turn the paratha after 2 minutes or when the bottom side turns slightly brown.
- Add 1/2 tsp of oil now and remove the paratha when it turns slightly brown on the other side too.
- REpeat this for all the parathas.
- Serve hot with raitha or pickle.
- We can give n number of variations for the stuffing by adding different masalas.
- We can make the paratha in another way too. We have to take two balls and roll them to palm size. Then keep the stuffing on one and cover with the other chapati.
- Then we have to continue rolling it from then.
- This method is easier and the stuffing will not come out.