My 119th recipe, "Gobi Paratha", a lovely dish from the famous Punjabi cuisine. Gobi Paratha is basically an Indian flatbread made from whole wheat flour and has a yummy cauliflower filling. Though I was familiar with stuffed paratha while growing up, I never really got the chance of trying one until I moved to the US.
So weird that I had to try many famous Indian dishes after moving to US 😀 RK introduced me to stuffed parathas as soon as we had moved here. It was his goto food while he was living here as a bachelor. RK and his room mates used to stuff their freezer with frozen parathas of all kinds, Veg Stuffed Paratha, Gobi Paratha, etc. And it was a way for them to have a lunch or dinner without much effort.
Since I hadn't tried making one at home earlier, I too believed him for the first couple of times and thought that making a gobi paratha from scratch would be no less complicated than rocket science. Once when I did not find the parathas available in the frozen foods section of the super market, I summoned my guts and tried to make it at home. Only then did I realize that it was one of the easier dishes to prepare. There was definitely a huge taste difference compared to the frozen ones. The one I prepared was by far healthier, softer and super yummy 😉
- Whole wheat flour - 2 Cups + for rolling
- Salt - ½ tsp
- Oil - 1 Tbsp
- Water - As needed
- Oil - 1 Tbsp
- Ginger - 1 Tbsp (Grated or very finely chopped)
- Green Chilli - 2 small (finely chopped)
- Cauliflower - ½ large (grated)
- Red chilli powder - ½ tsp
- Turmeric powder - ¼ tsp
- Coriander powder - 1 tsp
- Jeera powder - ½ tsp
- Amchur powder - ½ tsp
- Salt - ½ tsp (adjust as needed)
- Coriander leaves - 2 Tbsp (chopped)
- Mint leaves - 2 Tbsp (chopped)
- First we will prepare the dough and keep aside. In a large mixing bowl, add the whole wheat flour, salt, oil and mix well. Add sufficient water and make a smooth dough similar to how you would make for chapati and keep aside. Dough should not be too soft or tough. Coat the dough with oil and keep covered until use.
- Now we will move with the filling. Heat a large pan with oil, add the ginger, green chilli and saute for a minute. Add the cauliflower and saute for another one minute.
- Add all the dry masala powders (chilli, turmeric, coriander, jeera, amchur), salt and saute well for a few minutes, until everything is combined well and the cauliflower turns dry.
- Turn off the flame and add the coriander and mint leaves. Mix well until combined. Set aside the filling and let it come to room temperature.
- Now, make equal sized balls out of the dough. Take one of the balls and use your fingers to shape it into a cup. The center should be thick and the edges / wall should be thin. Now, take a little bit of the filling and make a ball out of it. The size of the ball should be slightly larger than the size of the dough ball. Place the filling ball in the center of the dough cup.
- Using your fingers pull the edges of the dough over the filling and seal it tight. Roll it gently in your palm to make a smooth ball and place the ball on a floured surface. Using a rolling pin flatten it out into a circle. It should be slightly thick and also you should be able to see the filling through the dough. That is the right thickness.
- Heat a flat griddle / tawa, sprinkle oil and cook the paratha on medium flame until both sides turn golden brown by frequently flipping it.
- Serve hot with pickle and curd.