Recipe- Gobhi/ Cauliflower Paratha
“Indian whole wheat bread with a stuffing of roasted cauliflower with indian spices then shallow fried to crisp.”
Servings Prep Time
2people 10minutes
Cook Time
15-20minutes
Servings Prep Time
2people 10minutes
Cook Time
15-20minutes
Ingredients
For Dough
For Filling
Instructions
For Dough
  1. Take aata and salt in a wide bowl. Gradually add water to make a soft dough. Knead well keep punching and make a soft dough. Cover and keep aside.
For Filling
  1. Clean and wash cauliflower. Chop to fine in a food processor or grate it. Keep aside.
  2. Heat a wide non stick pan on high flame. Add cauliflower, turn it at regular intervals and roast it to golden brown in color.
  3. Add green chilli, bhuna jeera powder, black salt, red chili powder, hing and chaat masala. Mix well and fry for few more minutes. (Keep turning at regular intervals) When it looks brown in color, switch off the flame. Remove the filling in another bowl and let it cool down completely. When it is cooled completely add salt and mix well.
  4. Now heat a tawa on high flame.
  5. Make 6 equal sized balls out of the dough, cover and keep aside.
  6. Take one ball and roll in aata. Flatten up to 5-6 inch diameter with the help of rolling pin (Belan).
  7. Apply 1 tsp ghee in center and place aprox 2-3 tbsp of filling in center.
  8. Fold it again to a ball shape. Flatten a bit and roll again up to 7-8 inch diameter disc.
  9. Place on a heated tawa. When its upper side looks cooked, flip it.
  10. Apply 2 tsp ghee and spread well. Flip it again. Same way fry the paratha both side until golden brown in color. Make others same way.
  11. Top with some butter (optional). Serve hot with pickle or curd.
Recipe Notes
  • Keep tuning and mixing the cauliflower while roasting it.
  • Roll in or dust dry aata while rolling paratha if feels sticky.
  • Use the stuffing only when it cools completely otherwise paratha might break and sticky.
  • Vegan can use shortening instead of ghee.
  • See more Indian Bread Recipe here.

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“Live and Let Live”