Gobi Paratha (Whole Wheat & Cauliflower Flatbread)
Prep time: 15-20 mins | Cook time: 10-12 mins | Yield 8-9 medium sized parathas
For the dough
- 2 cups whole wheat flour (atta)
- 1 cup (approx) warm water
- salt to taste (a sprinkling)
- 1-2 teaspoons oil (optional)
For the filling:
- 1/2 of a medium sized cauliflower or 2 cups grated cauliflower florets * see notes
- 2 teaspoons coriander seeds * see notes
- 1/4 teaspoon carom seeds (ajwain)
- 1/2 teaspoon dry mango powder (amchur)
- 1/2-3/4th teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 tablespoon chopped mint
- 1 tablespoon chopped coriander
- 2 teaspoons finely chopped ginger
- 2-3 tablespoons ghee or oil for frying
- salt to taste
1. To make the dough, place the flour in a wide based bowl and add the oil and salt. Rub the mixture together until it resembles fine breadcrumbs. Then add water part by part and mix until you are able to form a dough. Knead using the heel of your palm until you get a soft, pliable dough. Cover with a damp kitchen towel and keep aside for 15-20 mins or until required.
2. Break the cauliflower into large florets and soak them in plenty of water to which vinegar & salt has been added. Keep aside for 15-20 mins and then discard the water, rinse a couple of times.
3. Holding the stems of the florets firmly, grate the florets finely using a cheese grater. We need just the upper portion of the cauliflowers and not the stems. Don’t throw away the stems – you can use them to flavour soups or saute them into a side dish
4. To make the filling, heat ghee or oil in a wide based kadhai/frying pan and toss in the coriander seeds and carom seeds/ajwain. Fry on a low heat for a few seconds till they turn aromatic.
5. Next, add the chopped ginger and the grated cauliflower and mix well. Toss in the powders – turmeric, red chilli powder, amchur powder and salt to taste and mix everything well on a medium heat – do not overcook the cauliflower.
6. Add the chopped coriander and mint and mix and remove from heat. Let the mixture cool for a bit so that you can work with the filling easily.
7. Now pinch out lemon sized balls out of the prepared dough. Flatten each ball in the center of your palm until slightly big and place the prepared filling (about 1-1/2 to 2 tablespoons) in the center leaving a space along all sides. Pull the sides together to form a bundle and press the open ends together until there is no opening left for the filling to spill out.
8. Place the dough ball on a clean working surface dusted with a little flour and roll it evenly into a paratha. Make sure that the edges are evenly rolled. While rolling, the filling may break out of the surface of the dough which is ok as it will taste good when fried.
9. You can fry the parathas as and how you roll them or make them all at once and place them on a plate separated by plastic sheets so that they don’t stick to each other – choose a method that you are comfortable with.
10. Heat a flat skillet/tawa on a medium high heat and fry the parathas till golden on both sides.
11. Serve hot with ghee, curds (yogurt) or pickles.
1. To steam the cauliflower just place the florets in a steamer (or idli steamer) and steam for 7-8 minutes or until the cauliflower is al dente (90% cooked but not mushy). Steaming time may vary depending the size of the florets.
2. The addition of coriander seeds adds a charm to the paratha. I loved the flavour so I strongly recommend you to add them.