Gobi Paratha | Cauliflower Stuffed Flatbread

Fresh Gobi | Cauliflower is a delight during winters and we love to enjoy sesaonal fruits and vegetables and ensure we include them primarily in our daily diet. Today Amma decided to make Gobi Paratha for lunch.

These Parathas are very filling and best part is they provide balanced nutrients at one go! Very easy to make and a great way to ensure kids enjoy vegetables as the stuffing is where Mummy's Magic happens - Taste for Kids and Nutrition a must for a caring mother!

This is a very delicious paratha and is really wonderful to eat this hot from the tava dipping it in any Raita | Pickle!

INGREDIENTS

For Sauteing
300 gm Gobi | Cauliflower, grated
1 Carrot, finely grated
1 Onion, finely chopped
3 Green Chillies, finely chopped
1 tblsp Adrak | Ginger, finely chopped
1 tsp Jeera | Cumin Seeds
1 tsp Haldi | Turmeric Powder
1/2 tsp Oil
To taste Salt
For Gobi Stuffing
1 tsp White Til | Sesame, dry roasted
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
For Dough
3 cups Whole Wheat Flour
1/8 tsp Ajwain | Carom Seeds
1/2 tsp Salt | to taste
1 tsp Oil
For Paratha
Whole Wheat flour, for dusting
Oil

THE MAKING OF GOBI PARATHA

METHOD

• For Gobi Stuffing

• In a frying pan heat oil, add jeera. When jeera splutters add onion and saute for 2 minutes.
• Add all the remaining ingredients mentioned for sauteing. Saute for 3 minutes. Switch off the gas. Keep aside to cool.
• Once cool, add chopped dhania leaves and dry roasted til and mix well. Keep aside.
• For Dough:
• In a large mixing bowl add all the ingredients mentioned for dough except Oil.
• Mix well and make a stiff dough adding required water.
• Add the Oil and knead the dough again for about 2 minutes. Cover and keep aside for half an hour.
• Divide the dough to 12 equal portions.

• Take one portion and shape into small bowl.
• Add a spoonful of Gobi stuffing inside the dough-bowl.

• Gently gather the sides of the dough-bowl and bring them to the center, pleating the dough as you gather. Squeeze and cut off extra dough.
• Gently flatten the stuffed dough to a roundel with your palms. Dust this roundel with Whole Wheat Flour.

• Spread it gently with a rolling pin to about 5" diameter to form a thick paratha.
• Place the tava on gas, on high flame.  When tava becomes hot, reduce flame to low.

• Place the rolled Paratha on the hot tava..let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Oil on its surface. After a minute, flip paratha to next side and drizzle oil on this surface too. 
• Once both the sides have got golden brown spots, the Paratha is done. Keeping the flame on low and with occasional flips, ensures the Paratha is crisp and not burnt! It takes about 4 to 5 minutes to cook one Paratha.
• Adjust the flame once in a while to ensure the temperature of tava is maintained.
• Continue similarly for the remaining parathas.
• Serve hot with any Raita | Pickle | Homemade Butter | Curd.

We enjoyed this with Vellarika Pachhadi and Nellikai Urgai.

Note:
a. You can add a bit of grated paneer or grated cheese in the stuffing as the taste will definitely be a super hit with kids.
b. We add oil to the minimum...but for kids you can add homemade ghee, ultimately just ensure you enjoy everything responsibly!

We have used:

1. Aashirwaad Whole Wheat Sharbati Atta

2. Til Sona Oil

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.