Name: Gobi Paratha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, for the dough; 1 cup Cauliflower, florets, finely grated; ½ tbsp Ginger, grated; 1 Green Chili Pepper, finely chopped; ¼ tsp Carom Seeds, ajwain; ¼ tsp Garam Masala, for filling; 1 tbsp Coriander Leaves, chopped; ¾ tsp Salt, divided; 1½ tbsp Cooking Oil, or Ghee for roasting; ⅓ cup Water, as needed

45 mintotal

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Knead the whole wheat flour with part of the salt and water into a soft dough. Cover and rest it for 15 minutes.
15 min
Squeeze the grated cauliflower firmly to remove extra moisture, then transfer it to a clean mixing bowl.
Mix grated ginger, green chillies, carom seeds, garam masala, and coriander into the cauliflower. Do not add the remaining salt yet.
Take a dough ball, press it into a disc, and dust with flour. Add the remaining salt to the cauliflower just before stuffing.
Place a generous spoonful of filling in the center, bring the edges up, seal well, and roll gently into a wide circle.
Transfer to a hot tawa. Cook both sides with oil or ghee until the paratha is crisp with deep golden blistered spots.

How to tell it's done

The paratha should be crisp and golden outside, with a dry, spiced cauliflower filling that still has texture.

Getting it right

Tip

Add salt to the cauliflower filling only just before stuffing. If salted too early, it releases water and can tear the dough.

What to serve it with

Serve hot with white butter, chilled yogurt, and mixed pickle.

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Ingredients