Gobi Paratha Recipe–How To Make Cauliflower Paratha With Video Recipe

• Atta/Wheat flour – 1cup
• Cooking oil – 1 tbsp
• Salt & water – as needed

For paratha stuffing

• Cauliflower – 1 no or Grated cauliflower – 1.5 cups
• Cooking oil – 2 tbsp
• Green chilli – 1 no ( finely chopped)
• Grated ginger – 1 tsp
• Ajwain/Carom seeds – 1 tsp
• Red chilli powder – 1 tsp
• Dhania powder/coriander seeds powder – 1 tsp
• Garam masala powder – 1 tsp
• Cumin seeds powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Aamchur powder – 1/4 tsp ( optional)
• Coriander leaves – 2 tbsp. ( to garnish)
• Salt – as needed

• In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing.
  
  
• Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry.
  
  
• Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate.
  
• Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder ,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.
   
  

• Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal.
• Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly.
  
  
  

• Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.)

Enjoy !

• Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha.
• You should grease the paratha with cooking oil or ghee for best taste.
• Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling.
• Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.