Gobi Paratha Recipe | Spiced Cauliflower Flatbread

Gobi Paratha Recipe | Spiced Cauliflower Flatbread

Simple and easy Gobi Paratha Recipe for a quick and healthy breakfast or lunch. This spiced cauliflower Indian stuffed flatbread is traditionally eaten for breakfast or lunch and served with yoghurt and pickle. In some occasions, I serve them with fried green chillies in addition to the yoghurt and pickle. Other types of commonly stuffed parathas include with potato, paneer, mooli or onion.

I make this flatbread almost every weekend most of the times for a second breakfast, while It is still early to have lunch and I am craving for something savoury.

Important Steps to get the parathas right:

  • Make the dough ahead and leave it always to rest covered with cling film and for at least 20 minutes.
  • Grate the cauliflower finely, this will prevent the dough from bursting while stuffing and rolling.
  • Always let the cooked filling cool down before stuffing.
  • While cooking the parathas do not add too much oil at once otherwise they become soggy rather than crispy.
  • Pan should be hot when you cook the paratha.

 

LOOKING FOR OTHER RECIPES USING CAULIFLOWER?

Aloo Gobi | Aromatic Vegetable BiryaniPav Bhaji

 

AuthorAndreia Machado

Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

For the Dough
 1 cup Chapati Flour
 1 pinch Salt
 2 tbsp Vegetable oil
 ½ cup Water
 Vegetable oil to cook
For the Stuffing
 1 cup Finely grated cauliflower florets
 ½ Inch of fresh ginger minced
 1 Green chilli chopped
 1 tsp Cumin seeds
 1 tsp Ground Coriander
 1 tsp Red chilli powder
 ½ tsp Turmeric powder
 ½ tsp Garam masala powder
 ½ tsp Amchur Powder
 Salt to taste
 2 tbsp Freshly chopped coriander
 1 tbsp Freshly chopped mint

1

To make the dough, mix in a bowl the flour salt and the 2 tbsp of vegetable oil, add the water and knead until smooth, dough should be soft but not sticky, cover with cling film and leave it to rest for at least 20 minutes.

2

Meantime prepare the filling, heat up a pan with 1 tbsp of vegetable oil, when hot add the cumin seeds and let them crack then mix in the minced ginger and the chopped chilli and fry for 1 minute.

3

Add the grated cauliflower, season with salt and mix well, fry for around 3 minutes then add the spices, coriander, garam masala, turmeric, amchur and red chilli powder, mix, cook for 2 minutes.

4

Turn off the stove, add the fresh herbs mix well and leave it aside to cool down.

5

Divide the paratha dough into portions and reshape into small balls, then using a wooden board and a rolling pin flatten into circles.

6

When the filling is cold, fill the centre of the parathas with a spoonful of cauliflower, then gather the edges on top and pinch to close the dough, flatten again into a circle using your hand and then roll out using the rolling pin.

7

To cook the parathas heat up a pan with a small drizzle of oil, when hot add the paratha after 1 minute flip on the other side, keep adding oil in very small quantities at the time and keep flipping and pressing with a spatula the paratha until it's cooked.

Gobi Paratha Recipe

8

Serve warm with yoghurt on the side and pickle.

Gobi Paratha Recipe

Ingredients

For the Dough
 1 cup Chapati Flour
 1 pinch Salt
 2 tbsp Vegetable oil
 ½ cup Water
 Vegetable oil to cook
For the Stuffing
 1 cup Finely grated cauliflower florets
 ½ Inch of fresh ginger minced
 1 Green chilli chopped
 1 tsp Cumin seeds
 1 tsp Ground Coriander
 1 tsp Red chilli powder
 ½ tsp Turmeric powder
 ½ tsp Garam masala powder
 ½ tsp Amchur Powder
 Salt to taste
 2 tbsp Freshly chopped coriander
 1 tbsp Freshly chopped mint

Directions

1

To make the dough, mix in a bowl the flour salt and the 2 tbsp of vegetable oil, add the water and knead until smooth, dough should be soft but not sticky, cover with cling film and leave it to rest for at least 20 minutes.

2

Meantime prepare the filling, heat up a pan with 1 tbsp of vegetable oil, when hot add the cumin seeds and let them crack then mix in the minced ginger and the chopped chilli and fry for 1 minute.

3

Add the grated cauliflower, season with salt and mix well, fry for around 3 minutes then add the spices, coriander, garam masala, turmeric, amchur and red chilli powder, mix, cook for 2 minutes.

4

Turn off the stove, add the fresh herbs mix well and leave it aside to cool down.

5

Divide the paratha dough into portions and reshape into small balls, then using a wooden board and a rolling pin flatten into circles.

6

When the filling is cold, fill the centre of the parathas with a spoonful of cauliflower, then gather the edges on top and pinch to close the dough, flatten again into a circle using your hand and then roll out using the rolling pin.

7

To cook the parathas heat up a pan with a small drizzle of oil, when hot add the paratha after 1 minute flip on the other side, keep adding oil in very small quantities at the time and keep flipping and pressing with a spatula the paratha until it's cooked.

Gobi Paratha Recipe

8

Serve warm with yoghurt on the side and pickle.

Gobi Paratha Recipe

Gobi Paratha | Spiced Cauliflower Stuffed Flatbread


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