Jul 11, 2016

Gobhi Paratha / Cauliflower Paratha

Gobhi paratha is my all time favourite. Have loved this from when i was a kid. Mummy makes the best parathas ever. She is just so good at it. We also make a lot of parathas at home but still whem my mom makes it for us I feel it divine... be it any paratha :). Moms are lovely ... aren't they???

This paratha is awesome to taste and so filling too. Everyone will love the taste of cauliflower in this avatar. My kids and mil are a big fan of it so its nice to serve it any day for dinner. Make the filling ahead and roll out the parthas at dinner time. It would be so much fun to enjoy your meal

Serves... 4 ppl
Serve option... Hot

This is what u'll need....

For dough 
Whole Wheat Flour - 3 cups
Water - as needed
Salt to taste

For Filling 
Cauliflower - 1 medium
Ajwain seeds - 1/2 tspn
Onion - 1 big
Coriander leaves - little
Curry leaves - little
Green Chilly - 1
Oil - 1 tbspn
Oil / Ghee - as needed (for parathas)
Salt to taste

Here is the stir....
  • Measure whole wheat flour into a bowl. Add a little water and salt to the flour and ixm it gently. Knead it for a few minutes to make soft and supple dough

  • Cut cauliflower into small florets. Wash them 
  • Put the pieces into a food processor and give it to a quick pulse. Make it a coarse mix
  • In a flat pan add a tablespoon of oil. Add a little ajwain to the oil and saute for a few seconds to let the aroma out
  • Chop the onion finely and toss it into the oil. Saute it for a few seconds till onion turns a little soft
  • Toss in the coarsely ground or grated cauliflower. Add a pinch of salt. Stir it around for a couple of minutes
  • In the food processor add coriander, curry leaves and green chilly. Make sure you use very little else the greens will overpower the taste of the cauliflower. Give just one pulse to chop roughly
  • Toss this into the pan after the cauliflower has urned a little soft
  • Give everything a quick mix and the filling is ready
  • Pinch out 2 pieces of dough and roll it out into thin chapathis
  • Place a 2-3 tablespoons of filling on one chapathi and spread it over leaving half an inch border all around
  • Place another chapathi on top of it. Press the edges lightly to seal the edges
  • Heat an iron skillet. Once it is hot enough turn the flame to medium and place the paratha on it
  • Let this cook for a few seconds. It will develop some nice brown spots. Drizzle a few drops of oil on top 
  • Flip the paratha and drizzle a little more oil on top
  • Once done remove it to a plate
  • If serving kids, cut into wedges and serve
  • Serve hot and enjoy
                                                  • Keep the cauliflower coarse and not too fine. It gives a nice crunch to the parathas
                                                  • Keep greens minimal to enjoy the flavours, else it will overpower the cauliflower taste
                                                  • Be generous when using oil/ghee. It will keep the parathas soft
                                                  • Cook on medium heat and not too high

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