Gobhi Paratha
June 21st, 2008 filed under Breads, Vegan
Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
Makes 6 parathas.
Ingredients:
- Dough:
- 1 cup whole-wheat flour
- 1/2 cup water (Use more as needed)
- 1/2 teaspoon of salt
- Filling:
- 2 cup shredded cauliflower
- 1/2 teaspoon ajwain
- 1/2 teaspoon cumin seeds (Jeera)
- 1 chopped green chili
- 2 tablespoons chopped cilantro (green coriander)
- 1/2 teaspoon salt
- Also needed:
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
Method
Dough
- Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
- Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
- Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.
Filling
- Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with.
- Squeeze the cauliflower mix in order to take out as much water as possible.
Making of paratha
- Divide the dough and cauliflower mixture into 6 equal parts.
- Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
- Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
- Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
- Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
- Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Cool the Parathas on a wire rack so they don’t get soggy.
- Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven.
Variations
Replace cauliflower with white radish (mooli), the method remains the same.
hello aunty.
Thank you very much for your all this effort for us who does know anything in kitchen. Really you are very help for us. I tried many things from your cooking receipes. And really everything is very impotant. i had tried Gulab Jamun and all type of this Paraths. Thanks you very much God bless you.
Rewgatds
Lata Sharma
You can squeeze the cauliflower first then incorporate that water into the water for the dough. Works fine.
Very easy recipe to prepare. Thank you! Except the first time I made mine they didn’t puff and bubble as much as Auntie Manjula’s. Do you think it was the heat level in the pay?
Hi Katarina,
Need some practice it will happened when you make next time.
[...] traveling India, most of my mornings are started with gobi paranthas for breakfast. Paired with a boiled egg and some chai, my hungry pains are covered until the late [...]
Hi,
I did this recipe. It came out very well. Thanks for the recipe. May i know which shredder did you use to shred the cauliflower. please let me know.
Thanks
Namaste Manjulaji, Pranams and wishing you a wonderful and happy new Year. Thank you for sharing your love of cooking and making these recipes look so very simple. ITs almost as good as having your own mother in the kitchen with you guiding you along. You really do make it look simple and perfect. You are very gracious and humble in your presentation as well.
And please continue to share more recipes. Thanks to the camera person who was patient and still and filmed you during the session. I would love to get the tomato chutney recipe sometime as well. I wish you and your family the best always.
Regards
RSN (seattle)
Simply EXCELLENT! My husband and I LOVED IT!! I bought the medium chili peppers from the indian market, but they weren’t hot at all. I will buy the small chili peppers next time. Thank you for the EASY recipe. ANYONE can make this recipe!
Sat Sri Akal Manjula ji,
Thanks for your phantastic instructions. This is the best Indian cooking site I have seen. You really should be having a TV series – your demonstrations are so easy to follow. Kudos to you!
I tried Gobi Paratha and it turned out very tasty. Thanks for sharing such a wonderful recipe..Keep posting new videos.Thanks in advance…
Hi Aunty….
Yesterday i tried Gobi Paratha… it turned out very well. As i am very new to cooking your step by step procedure helps me to do some of things which i never imagined i will do…. thanks a lot..
your recipes made me love cooking bcoz of its perfectness n simplicity..
Hi Aunty,
iam new to cooking.I tried this receipe yesterday it came out very well. very soft.I have tried this many times but never suceeded but this time with ur receipe I Suceeded.
Thank you for ur receipe.