Cauliflower Stuffed Flat-bread | Gobi Ka Paratha

Tuesday, December 15, 2015

Let me warn you, there is going to be a lot of first time...

The first time I heard 'Gobi Ka Paratha' was in the movie Mujhse Dosti Karoge (2002). What?. yeah it is true. The first time I had it was in my late twenties at my workplace canteen. Thanks to them to kick start my trials of making parathas. The first ever paratha I made was the Broccoli Aloo Paratha from Life Scoops, which was the first time I learnt about the concept of a food blog. It was M's sister-in-law's food blog so we could trust and make it with added help from the author herself. The Broccoli Aloo paratha was a good start but I went on to learn the humble aloo paratha and left broccoli for the salads. Thank you, Shema, chechi!

Photos updated on 12th March 2017

Cauliflower Stuffed Flat-bread | Gobi Ka Paratha


Filter - First time (safe to read on)

As far as I know, there are two ways of making stuffed parathas and it applies to this Cauliflower or Gobi Parathas too.

  1. with a single dough ball
  2. with two dough balls

I used to make it with single dough ball until I saw the second method in a video. This is a little bit more work but foolproof and also makes foodie like F enjoy each paratha that has ample stuffing. Update 2017: These updated images are with single dough ball method. 

Cauliflower is a usual purchase, but I really haven't made too many dishes with this gorgeous flower. I hate to reduce it to grated form, but then that the only way to get them into the parathas...

Cauliflower Stuffed Flat-bread | Gobi Ka Paratha


The general rule of the thumb to make stuffed parathas is to first ensure the stuffing is moisture free. Cook them until all the moisture is removed. This will help you to roll the stuffed dough easily without spill outs. Well, you cannot totally avoid the stuffing from showing, in fact, it is good if it comes to the surface as it gets fried in ghee making it tastier... yum!

Be generous with ghee. Parathas with no or too less ghee ain't fun to eat. 

Cauliflower Stuffed Flat-bread | Gobi Ka Paratha
Old - first original image


You can grate each big florets using the hand grated or transfer all into a food processor and pulse it for a few seconds and you are done.

Cauliflower Stuffed Flatbread | Gobi Ka Paratha 

Makes 8 to 9 

INGREDIENTS:

For the Dough 
2 cups of wheat flour
1 cup of water
1 teaspoon of salt
1 tablespoon of oil

For the Stuffing:
1 medium sized Cauliflower - grated (update: Please blanch, drain and then grate) (grate using hand grated or pop them all into the jar of mixie and give it a pulse!) 
1 tablespoon ghee
1 tablespoon coriander seeds
1/2 teaspoon ajwain
1 tablespoon fresh grated ginger
2 to 3 green chillies

1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dry mango powder

a handful of fresh chopped mint leaves
a handful of fresh chopped coriander leaves
Salt to taste

For Cooking the Paratha: 
Lots of Ghee


DIRECTION:

For the Dough:
  1. Add flour, salt and oil in a wide mouthed bowl or basin and mix
  2. Add water little a time while kneading the mixture into a soft dough 
  3. Knead it well for about 5 to 8 minutes until it is tight and not sticky
  4. Let the dough rest for 15 to 20 minutes covered. 
For the Stuffing: 
  1. Heat ghee in a Kadai or any deep and wide vessel on a low flame 
  2. Add coriander seeds, ajwain and ginger - Sauté this until the raw smell of ginger is gone 
  3. Add the grated cauliflower, salt and all the spice powders - Sauté this on a medium flame until all the excess moisture is gone 
  4. Add the fresh coriander and mint leaves along with finely chopped green chillies or chilli flakes
  5. Combine well and keep it aside OPEN. ( If you close it with the lid, then the steam will fall back as water and make the stuffing wet again) 
Assembling: 
  1. Knead the dough again for a few minutes and divide the dough into 9 balls 
  2. Take one ball and divide that into two equal balls (if trying one ball method, then stuff, close, poke, dip in flour and roll)
  3. Roll each of them into a round shape in the size of poori or hand pie
  4. Place 2 tablespoons of the prepared stuffing in the middle of the rolled dough
  5. Use the spoon to spread it across leaving space around the edge
  6. Place the other rolled dough over this and press the sides 
  7. If you find air pocket, then use a fork to get rid of the air pockets 
  8. Dip this in flour or dust flour over both the sides and the work area
  9. Roll this without ANY or least pressure - and without turning the side
  10. Heat a tawa or non-stick pan on a medium to high flame 
  11. Place the rolled stuffed dough 
  12. Flip in less than 30 seconds
  13. Apply ghee all over the paratha and flip again in 30 seconds
  14. Apply ghee this side too and flip to cook evenly 
  15. Adjust the flame accordingly and do the rest of the balls
  16. Serve hot with pickle and yoghurt! 

Tips: 

  • I first make the stuffing, let it cool while I make the dough, and let it rest while I have my chai.. :-P 
  • I usually make three or four stuffed pieces and then roll one by one.. and cook them and then move on to make next three. this way, the stuffed dough will not get dried and you can save gas too. 
Cauliflower Stuffed Flat-bread | Gobi Ka Paratha

So, how do you like to use Cauliflower?

Update 2017: As parathas continue to reign in my dinner table, I plan and make two to three around my chai time and click pictures with the natural light. Then I go ahead and stuff rest of the balls and wait for F to arrive before I roll and roast. Parathas from tawa to plate is the best way to eat! :-) Isn't F one lucky man? :-p

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