Gobhi paratha (Cauliflower stuffed in Indian Flat Bread)

Gobhi paratha is another favourite breakfast recipe. If you love cauliflower and parathas, then this recipe is a must have. This recipe does not take much time and is ready in minutes but is wholesome and can keep you full for a long day ahead. Very popular sunday breakfast recipe at our household when we have a long outing coming our way.

Preparation time : 20 mins.

Cooking time: 15 mins.

Servings : 2

Ingredients:

Dough:

1 and 1/2 cup whole wheat flour

water as required (approximately 1 cup)

Stuffing:

4-5 medium sized cauliflower florets (grated)

1-2 green chillies (finely chopped)

1 teaspoon garam masala

2-3 coriander sprigs finely chopped

1/2 teaspoon dry mango powder (optional)

1/2 teaspoon ajwain/ carom seeds (optional)

salt to taste

Other ingredients:

Oil for frying

Whole wheat flour for dusting

Directions:

1. Knead the whole wheat flour flour with water to get a little stiff yet soft dough for making parathas. Add little water at a time so that the dough is not loose else it would be difficult to hold stuffing.

2. Let the dough rest for 15-20 mins. and keep it aside. Meanwhile, we can prepare the stuffing.

3. Grate the cauliflower florets and add all the ingredients mentioned above and mix them thoroughly.

4. Dough is now rested. Divide the dough into 6 equal portions and make them in a round ball shape, then flatten them to make a pattie by pressing in between your palms.

5, Take some wheat flour in a plate for dusting. Roll a pattie on the rolling board to form small circle. (size should be good enough to stuff).

6. Put your stuffing in the middle of rolled dough and close it the pattie by bringing in the borders of the pattie into the middle and seal it.

7. Again, dust your stuffed pattie and start rolling it using rolling pin. Do this gently so that stuffing does not come out and paratha reaches 5 inches in diameter. (Dust it as and when required)

8. Heat the tawa on medium heat. Place the paratha over tawa.

9. When tiny bubbles start coming, flip the paratha and apply ¼ teaspoon oil over the top surface and drizzle a little over edges and let it cook for 30-40 secs.

10. Flip it again to repeat the process on the other side till the paratha turns golden brown and crispy.

11. Gobhi paratha is ready to be served with butter/pickle or a cup of curd/raita.

Tips:

• You can mix all ingredients at once but try adding salt little by little as you use the stuffing. (Cauliflower tends to leave moisture and makes the stuffing moist making paratha difficult to roll out.)
• You can use ghee (clarified butter) instead of oil to make paratha more yummy for kids.
• Do not add green chillies if it becomes too spicy for kids.
• Add optional ingredients for variations in taste of paranthas.