Cauliflower paratha or gobi paratha is an Punjabi Indian flat bread prepared with whole wheat flour and stuffed with a very delicious and spicy cauliflower stuffing. It goes well with a simple raitha or pickle or just curd. Today we will learn how to make gobi paratha/cauliflower paratha following this easy recipe with step wise pictures.
Dough for Gobhi Paratha
Wheat flour – 1 1/2 cup Oil – 3 tsp Salt – a generous pinch
For the Stuffing
Cauliflower florets – 1 cup Onion – 2 finely chopped (medium sized) Green chillies – 3 finely chopped Ginger (finely chopped or grated) – 1/2 tsp Salt as required
Rolling pin and board Tawa/griddle Wheat flour for dusting Oil or Oil + ghee mixed as needed
How to prepare dough for Gobi paratha
Add 3 tsp of oil and a generous pinch of salt to the wheat flour. Then add water little at a time and knead into a soft and pliable dough as you normally do for roti .
Cover and keep it aside for 15 minutes.
How to prepare stuffing for gobi paratha
Put grated cauliflower in to the bowl, add finely chopped onions, add Chilli powder, Kashmiri powder – a pinch, Coriander powder, Dhaniya and Jeera/Cumin Powder, Kastoori Methi Powder, Green chillies finely chopped and Green coriander finely Chopped.
Mix all the ingredients well
Make medium sized balls from the dough. Roll it out into a small circle.You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board.
Place a tbsp of stuffing on the top of a rolled out circle and spread the stuffing evenly.
Then place another rolled out dough on top of it and seal the corners by pressing it lightly.
Now roll it out gently with the stuffing inside to a circle and dab some
Kalonji Seeds (black–caraway) and Khas Khas (Poppy Seeds).
Heat a tava and put the rolled out paratha on it.
Wait for bubbles to appear, apply a tsp of oil (oil + ghee mixed) on the top and flip it over to the other side. Cook both sides well till brown spots appear.
Serve these Gobhi Parathas with curd or pickle and enjoy.