Winter is the best time to enjoy cauliflowers. I have known people to even pickle them along with other winter veggies like turnips and kohlrabi. This winter, i made a lot of stuff with cauliflowers. Obviously, i love the vegetable and try and enjoy it as much as possible during winters. These parathas are something that i have been making for a long while now. And i thought what better time to share the recipe but now when the season for fresh crunchy cauliflowers is almost drawn towards the end. Make these parathas while you can find them fresh in the market. And yes, you can even make it for dinner too.
Recipe For Gobi Paratha
( Learn how to make Gobi Paratha, a flatbread stuffed with minced cauliflower and spices)
Prep Time: 30 mins
Cook Time: 20 mins
Yields 10 medium parathas
Allergy Info: Vegan, Nut free and Soy free
Course: Mains, Breads, Flatbreads
Cuisine: Indian ( Punjabi)
For The Stuffing
Cauliflower 1 medium head
Aamchoor powder ( dry mango powder) 1/2 tsp
Punjabi Garam Masala 1 tsp
Red chili powder 1.5 tsp
Coriander cumin powder 1 tsp
Salt to taste
Coriander/ Cilantro leaves 2 tbsp chopped finely
For The Paratha
Whole wheat flour 2 c
Water about 3/4 c to knead
Oil 2 to 3 tbsp
Salt to taste
Oil 3 tbsp to cook parathas
Extra flour for dusting
1. In case you dont have aamchur powder on hand, you can use chaat masala instead.
2. I have always found that resting my paratha dough for 10 mins after kneading yields softer parathas.
3. If you want a richer version, use butter or ghee to make paratahas.
In a mixing bowl, place the wheat flour and salt and mix thoroughly.
Make a well in the middle.
Add 1/2 c of water and start kneading the dough until it forms a sticky mass.
To this add the remaining water and oil and knead thoroughly to a smooth dough.
You may need more or less of water or flour according to the dough you have.
Once you have a smooth supple dough ready, set aside.
Wash the cauliflower thoroughly and separate the florets.
Mince the cauliflower thoroughly or grate it finely using a grater.
Place this in a mixing bowl and add the other ingredients for the stuffing. Mix well using a spoon such that the spice powders and salt are evenly mixed.
Divide the dough into 10 equal parts and shape each part into a ball.
Now, slightly press the ball of dough lightly into a flat disc in between your palms.
Dust it with flour and place it on the rolling board.
Roll the dough into a 1/4″ thick round.
Place about 1 tbsp of the filling in the middle of this round and bring together the dough to form a bundle like dough.
Pinch the excess dough off and dust with flour
Gently, roll the stuffed dough into 3 mm thick round.
Heat a iron skillet or griddle.
Place the rolled out dough on the tawa and wait for brown spots to appear on the parathas.
Once they appear, smear oil and flip and cook. Repeat the same with the remaining dough and parathas.
Serve hot with curd and pickles of your choice.