Gobi Paratha | Stuffed Paratha | Cauliflower Stuffed Bread
Gobi paratha is a popular breakfast item in India. This is made by stuffing grated cauliflower
Servings: 8 Paratha
Ingredients
- 1 cup wheat flour
- 1/4 tsp salt (for dough)
- water to knead dough
- 6 - 8 tbsp vegetable oil/ ghee
- 1 medium cauliflower head finely grated
- 1 medium onion finely chopped
- 1 tbsp coriander leaves finely chopped
- 1 green chilli finely chopped
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1 tsp lemon juice optional
- 1/2 tsp Salt (for stuffing)
Instructions
- First clean cauliflower thoroughly and check if any bugs in it.
- Wash it under running water and clean properly.
- Otherwise divide the whole cauliflower into 5 - 6 larger florets during cleaning. T
- Then air dry for 5 minutes before grating.
- In the meanwhile prepare dough.
- In a large mixing bowl, add flour, salt.
- Add water slowly gradually mixing the flour together.
- Once dough is formed, knead well and make soft dough. cover
- Cover the dough and allow it to rest for 5 mins.
- Then Prepare Stuffing by mixing grated cauliflower, finely chopped onions,
- Grate the cauliflower head using a cheese grater or in a food processor.
- Place the cauliflower rice in a mixing bowl.
- Add little salt and rest it for 10 minutes.
- Squeeze out excess water from it.
- Then place it in the bowl and add finely chopped onion, green chilli, coriander leaves, salt, coriander powder, red chilli powder.
- And mix it well thoroughly. Now stuffing is ready to use.
- Take out the dough and knead again for 1 minute.
- Divide it into equal-sized roundels (small ball size).
- Then roll out the balls into disc of appx. 3 cm radius with help of rolling pin. and Don't stretch too much. It should be thick so that we can stuff it properly.
- Then put 1 tbsp cauliflower stuffing on the centre of rolled circle.
- Then join the sides of the disc towards centre (as shown in picture) and press it again to make a disc.
- Now roll it to a circle with help of a rolling pin.
- Heat a griddle on high to medium flame.
- And place the rolled paratha.
- When one side is done partially flip it to the other side.
- A perfectly rolled paratha normally puffs up nicely.
- Apply or brush it with ghee or vegetable oil on the top side.
- Then again flip it and apply ghee on the other side. Flip again once or twice to cook it properly on both sides.
- It will be golden brown when completely cooked. You can see small charred patches all over.
- Also, press the edges with a spatula so that they will be equally cooked.
- Now take out the paratha and serve with pickles, or cilantro dip, or any of your favorite dips.
Notes
- Make fresh dough always for the best results.
- While adding water to flour, add it slowly and gradually while mixing them.
- The quantity of water may differ slightly depending on the type of flour used here.
- Once to add salt and spices to the cauliflower mix, don't keep it for long as it will release water.
- Don't overstuff the flatbreads. 1 - 1.5 tbsp of stuffing is enough for each bread.