Gobi (Cauliflower) Paratha

Gobi Parathas are quick to make. All you need to do is prepare the filling in advance.

For Dough
1cup (250gm) whole wheat flour
Salt to taste
For filling
2 cup grated Gobi/Cauliflower (florets)
½ tsp jeera (cumin seeds)
½ tsp ajwain (carom seeds)
1 tsp ginger finely chopped
1-2 green chilli finely chopped
¼ cup coriander leaves
Salt to taste
For rolling paratha
Whole wheat flour
Oil or Ghee to cook

To make the dough: Combine the ingredients and make a smooth dough using enough water. Knead the dough for a minute or two and leave it covered for 10-15 minutes.
Filling: Grated Cauliflower tends to leave out water so squeeze the excess water out. Mix all the other filling ingredients and keep aside.
Making paratha: Divide the dough and the filling into 6 equal portions.
Roll each dough into 3inch diameter. Place the filling in the centre and seal the edges by bringing together all the sides. Dust wheat flour over the stuffed balls. Roll the stuffed ball gently into 6 inch roti or paratha. Cook on hot skillet (tava) using 1tsp ghee or oil until golden brown on both sides. Repeat the process for the remaining balls. Serve hot with mixed vegetable pickle and yogurt (curd).

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