Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
Makes 6 parathas.
for the Dough:
- 1 cup whole-wheat flour
- 1/2 cup water (Use more as needed)
- 1/2 teaspoon of salt
for the 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
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
Making the Dough
- Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Making the Filling
- Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will
become too moist and hard to work with.
- Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.
Making the Paratha
- Divide the dough and cauliflower mixture into 6 equal parts.
- Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled
dough together to cover the filling. Repeat to make all six balls.
- Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
- Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water
sizzles right away, the skillet is ready.
- Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
- Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
- After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a
spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
- Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.
- Parathas can be kept unrefrigerated up to two days,
wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.
- Replace cauliflower with white radish (mooli)