- Submitted by Dahlia
(Cauliflower Stuffed Parantha)
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Its friday evening again and I just look forward for it every week with great enthusiasm and plans for the weekend. I try to make an easy and at the same time a very special dinner on fridays which can be enjoyed by all. While I was just thinking on what to make for dinner, my friend came to my house. She was making an emergency travel and hence wanted to give off all the veggies in her fridge. There were carrots, beans, mushroom, ladies finger and a fresh cauliflower. I was really glad and thankful that she chose to give me. Actually my stock of veggies was coming to an end and the arrival of these veggies was indeed a great relief. My eyes were all on the cauliflower and my brain rattling on what could I make with it. Then within seconds I was able to decide my Friday dinner menu – Gobi Paratha, bhindi raita and carrot salad.
Gobi paratha is the second most popular in the platter of parathas. It holds a very famous and a special place in the Punjabi cuisine. The crunchiness of cauliflowers with the choicest spices and the flavor of the melting butter on hot parathas make it so delicious and mouth watering. Gobi or Cauliflower is one of the healthiest vegetable due to its special combination of anti oxidants and health promoting phytochemicals. They are extremely effective in fighting inflammation, reducing the risk of cancer, improving digestion, balancing hormones and also aids in weight loss. They are very low in calories and is a low carb food and sugar, and is yet high in volume and filling fibre. Cauliflower also helps in reducing constipation and keeps excess waste or water weight moving out of the body. To make any recipe out of such a healthy vegetable is always a delight and this time it was no less. I made some triangle shaped parathas for my little ones and a heart shaped one for my hubby. Our weekend is started quite deliciously. How about yours??
Recipe For Gobi Paratha
Preparation time: 20 minutes
Cooking time: 30 minutes
For The Dough
- Wheat Flour (Atta) - 2 cups
- Salt - 1/2 tsp
- Water - as needed to make a soft dough (about 3/4 cup)
- Oil - for making parathas
For The Filling
- Finely Shredded Cauliflower - 4 cups
- Ginger garlic paste - 2 tsp
- Carom Seeds (Ajwain) - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Cilantro (finely chopped) - 1/4 cup
- Green Chillies (finely chopped) - 2
- Turmeric Powder - 1/4 tsp (optional)
- Garam Masala - 1 tsp
- Amchur Powder - 1/2 tsp
- Salt - as needed
- Oil - 1 tbsp
To Make The Dough
- Mix together the flour and salt.
- Add water little by little and keep kneading to make a soft dough.
- Add few drops of oil to smooth out the dough.
- Cover and let the dough rest while we work on the filling. The resting of the dough makes it more pliable.
To Make The Filling
- Finely shred the cauliflower using a food processor or a hand grater.
- Heat oil in a pan and add the cumin seeds and carom seeds.
- Add the ginger garlic paste, green chillies and turmeric powder. Fry for about 30 seconds.
- Add the shredded cauliflower, required salt, garam masala and amchur powder.
- Mix everything and cook on medium high flame for just a couple of minutes. This time is sufficient for the flavours to blend together and the moisture to evaporate.
- Finally mix in the chopped cilantro and switch off.
To Make The Parathas
- Divide the dough into lemon sized balls.
- Roll out each ball into a small circle (about 3-4").
- Put about 2 tbsp of the filling in the center.
- Pull the edges of the dough together around the filling to seal the mixture.
- Repeat this process with the remaining dough and filling.
- Next take a stuffed ball and flatten it gently. I prefer to keep the sealed side up while rolling.
- Dip it in dry flour and roll out gently to make about a 6-7"paratha.
- In the meantime, heat a griddle or tawa. Place the rolled out paratha on the hot tawa.
- When few bubbles appear, flip the paratha. Apply few drops of oil/ghee on the top side.
- Turn again and cook the paratha till brown spots appear on both the sides. Serve warm.
Serving Gobi Paratha
- Parathas are traditionally served with some cool yogurt and pickle.
- It also goes well with raitas like bainghan raita, bhindi raita, cucumber raita, onion raita etc.
- You can also serve with some curries like dahi aloo, dum all, channa masala etc.
Detailed Steps to make Gobi Paratha
- Left over gobhi parathas can be put in a Ziploc bag and refrigerated for about a week or frozen for 3-4 months.
- You can try combinations of fillings to stuff the parathas. Some of the combinations that I make are Aloo Gobhi Paratha (Potato and Cauliflower filling), Gobhi Pudina Paratha (Cauliflower and Mint leaves filling), Gobhi Paneer Paratha (Cauliflower and Cottage Cheese filling) and Gobhi Gajar Paratha (Cauliflower and Carrot filling).
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