Gobi Paratha or Cauliflower Paratha is an Indian flatbread stuffed with a spicy cauliflower filling. It is a great dish to serve for any meal and it also works well for the lunch boxes. Here is how to make it.
Mix 2 cups whole wheat flour, ½ teaspoon salt and 1 tablespoon vegetable oil in a large mixing bowl. You can also use a parat (Indian utensil) to knead the dough.
Add water little by little and knead to make a soft dough (approx ¾ cup). The amount of water will depend on the quality of the flour. Do not add a lot of water at one go otherwise, the dough can become sticky. Knead the dough for 2-3 minutes until it is smooth.
Note – You can use a stand mixer with a dough attachment to knead the dough.
Cover the dough with a kitchen cloth and keep aside on the counter for 20 minutes.
For the stuffing:
Start by preparing the cauliflower. Wash the cauliflower very well and discrad the green leaves and hard stem. Check for any insects inside the florets. There are many creepy-crawlies hidden inside the florets and you want to get rid of them. Now grate the cauliflower using the medium hole of a box grater. You can also use a food processor to grate the cauliflower. Make sure there are no big pieces otherwise they will tear the paratha once stuffed.
Add 2 cups of grated cauliflower, 1 cup of grated boiled potatoes, 2 teaspoon finely chopped green chili peppers, 2 tablespoon chopped cilantro, 2 teaspoon grated fresh ginger, salt to taste, and ½ teaspoon garam masala spice mix to a medium-size mixing bowl and mix nicely.
Do not add the salt if you are not making the paratha immediately. Cauliflower releases water once mixed with salt. It makes the filling moist and difficult to stuff.
Assembling gobi paratha:
Divide the dough into 8 equal portions. Make smooth balls from the pieces and press them gently. Take one dough ball and dust it with some dry flour. Keep the remaining dough balls covered with a kitchen cloth to prevent them from drying.
Roll it using a rolling pin into a 5 inch disc.
Keep 2 tablespoon filling in the center of the disc and bring the ends together. Shape the stuffed dough to make a smooth ball.
Dust again with dry flour and gently roll to make a 6-inch disc. Apply light and even pressure while rolling the dough otherwise, the paratha can break. Go from one side to another while rolling and keep dusting with dry flour if the paratha is sticking to the rolling pin or the rolling surface. Roll the edges slightly thinner than the center.
Heat a griddle over high heat. When the griddle is very hot, transfer the paratha to the griddle.
Cook till brown spots appear on the lower side (1-2 minutes). Flip the paratha and cook until brown spots appear on the other side as well (1-2 minutes).
Apply 1 teaspoon ghee or oil on each side and cook the parathas till golden brown from both sides. Keep pressing while cooking with the back of a ladle for making it crispy from outside. Make all the parathas in the same manner. Serve hot with white butter and achar.
Do not overstuff the parathas with the filling, otherwise, it will come outside from the sides.Press the paratha with the back of the spoon while frying, to make them nice and crispy.You can add potato or paneer, along with cauliflower to bind the masala. But if you like only cauliflower then you can skip the above two.