Gobhi Paratha/Whole Wheat Bread Stuffed with Spicy Cauliflower Mixture

Gobhi paratha is a delicious Indian flat bread stuffed with spicy cauliflower filling, which is easy to make and tastes great with yogurt/pickles or chutney. Makes great breakfast, lunch or dinner, stuffed parathas have always been cherished in our family esp in winters with a hot cup of tea/coffee and gobhi paratha is my favorite among all the stuffed parathas :).

Gobhi parathas are usually made in 2 ways either by stuffing the grated cauliflower mixture in the dough or other way is by cooking the grated cauliflower with few spices and then stuff it. The recipe which I am sharing is made by cooking the grated cauliflower.

Let’s get started with my recipe and serve these hot, scrumptious Gobhi Paratha with any pickle or dip of your choice.

Gobhi Paratha

Cuisine: Indian, North-Indian

Recipe Type: Breads, Breakfast

Author: Rateka

Prep Time: 20 mins

Cook Time: 15 mins

Serves: 2-3 people

Level of cooking: Easy

INGREDIENTS:

For Dough:

  • Whole wheat flour-2 cups
  • Oil-1 tbsp
  • Salt-1/2 tsp
  • Water to knead

For Stuffing:

  • Grated cauliflower-2 cups
  • Green chili-1, finely chopped
  • Ginger 1 tsp,grated
  • Coriander leaves-2 tbsp, finely chopped
  • Garam masala powder-1 tsp
  • Turmeric powder 1/4 tsp
  • Coriander powder-1 tsp
  • Red chili powder-1/2 tsp
  • Cumin Seeds or Carom Seeds-1 tsp
  • Salt to taste
  • Pinch of heeng/asafoetida
  • Oil for frying

METHOD:

  • Mix flour, salt and oil in a bowl and mix well.
  • Add little water at a time and knead to make a soft dough.
  • Cover it and let it rest for 15-20 mins.
  • Heat oil in a pan, add heeng, cumin or carom seeds, green chili, ginger and mix well.
  • Add grated cauliflower, turmeric powder, salt, coriander powder and sauté well for 3-4 mins.
  • Add red chili powder, garam masala powder, coriander leaves and sauté again for 4-5 mins. Image of the cooked filing is shown in the collage below for reference.
  • Divide the dough into 6-8 equal portions.
  • Dust and roll the dough ball into a 5″ disc.
  • Put 2 tbsp of filing in the center and bring the corners together as shown in the collage below.
  • Dust again with dry flour and gently roll to make a 6″ disc as shown below.Gobhi paratha method
  • Heat a griddle, once its hot, put the paratha on it.
  • Cook till brown spots appear on both the sides.
  • Apply oil and cook the parathas till golden brown from both the sides.
  • Press the parathas while cooking with the back of the ladle for make it crisp.
  • Serve hot with dollop of butter, yogurt and pickle.

TIPS:

  • Let the stuffing gets cooled completely before you start filing the parathas.
  • The dough should be soft and smooth.
  • Adding heeng and carom seeds helps in easy digestion of these parathas.

 

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