Gobi Paratha Recipe:
Our Indian flatbread stuffed with in-season cauliflower, a favorite breakfast recipe.
This recipe is quick, simple and good to taste. If you are in for a little bit of oil for breakfast, then nothing better than a homemade Gobi paratha on a foggy winter morning, served with ‘makhan’/ butter and spicy pickle. Infact try pairing it with our quintessential green corinadre chutney and you’ll love it.
Ingredients( Makes 6-7 med Parathas, Serves 2-3):
- A small cauliflower floret, grated and slightly sautéed with a little sprinkle of water,
- 1 small onion, finely grated or chopped,
- 2-3 small green chilies, finely chopped,
- Handful of coriander, finely chopped,
- 1 tsp of ajwain or carom seeds,
- Salt to taste,
- Oil for preparing parathas,
- 2 cups of whole wheat flour, made into dough
- Mix the grated cauliflower, onions, chilies, coriander, ajwain and salt together and set aside. Ensure that the filling is free of water or moisture content. For this you can even strain the mixture, to rid it of any water.
- Divide the whole wheat dough into 6-7 medium sized balls.
- Now roll out one by one, smearing a little oil across the rolled ball.
- Put the cauliflower filling in between and sprinkle it back with some more flour. This should be done to avoid the parathas from bursting open.
- Now carefully join the sides or flaps of the rolled out paratha across the filling like an envelope. It should resemble a small sized ball again.
- Toss it in a little flour and roll out again carefully so as not to tear the paratha.
- Put a ‘tawa’ or a flat saucepan onto the stove. Let it be well heated before placing the rolled out paratha over it.
- Cook well before flipping the paratha. Now smear oil on top of the paratha and flip it again, to repeat the same process on the other side as well.
- The paratha should be well done, on both the sides, before being served with a rich dollop of homemade butter or hot pickle.