Gobi Paratha, Mildly spiced Cauliflower and cilantro stuffed paratha, a type of Indian bread.

Is there any one who doesn’t love stuffed paratha? I doubt!

There’s something so nostalgic about the stuffed paratha, that I instantly miss India, Amma and envy Delhi-wale for having a street full of restaurants selling tons of variety of parathas. Even at my place, so many varieties of paratha are made, hoping to write more posts with other stuffing soon.

One main reason paratha is always a thumbs up at our place is, it’s quite filling and a whole meal as such. I don’t have to make need any other side dish as it tastes great with yogurt, Coriander-mint chutney or pickle! Also ideal for lunch box, picnics or long drives.

Paratha dough:

2 cups Whole Wheat Flour (Chapati Flour)
2 tsp Oil
3/4 to 1 cup Warm water
1/2 cup Extra flour – for rolling and dusting

In a large mixing bowl, add the Chapati Flour and Salt and mix well. Add Warm Water a little at a time and start kneading to form a medium soft dough ball. If the dough is too soft cause of extra water, sprinkle more flour . Add a few teaspoons of water if the dough is too thick.

Add  Oil and knead the dough. At this time there will be hardly any dough sticking to your hand as well in the mixing bowl. Cover and let it rest for 15 minutes, Meanwhile prepare the filling.

Filling Preparation:

1 cup minced/grated cauliflower
2 green chillies
1/4 cup minced/chopped onion
1 tbsp Oil
1 tsp ginger-garlic paste
1/8 turmeric
1/4 tsp chilli powder
1 tsp coriander-cumin powder
1/4 tsp garam masala
1 tbsp finely chopped coriander/cilantro Leaves
Salt to taste

Using a food processor, mince/chop cauliflower. (I initially started with grating the cauliflower using a micro-plane but ended using a mini-processor, it was much more convenient and a time saver!)

Similarly finely chop the onions and green chilli together.

In a pan, over medium heat, add 1 tbsp oil.

Add ginger-garlic paste (optional) and finely chopped Oinions-chili. Next add salt and turmeric-chilli-coriander-cumin powder. Mix well. Avoid adding water as the cauliflower will let out enough water to cook the entire filling.

Once the raw flavor of onion-ginger-garlic and spice powder is gone, add minced cauliflower. Mix well and continue cooking for 3-4 minutes.

Let the cauliflower mixture simmer for few minutes. Add finely chopped cilantro/coriander leaves, garam masala and give a quick stir.

check for salt and adjust. Let the mixture cool for least 10 minutes.

Divide the mixture into equal parts. I generally make golf sized roundels and set them aside.

To make the Paratha:

Take a portion of dough, slightly flatten and dust it in dry flour.

Using a rolling pin flatten it to a size of 4 inches diameter (approx). If the sides are thick, flatten it more using your fingers

Place the filling in center and bring the edges together and press gently. Make sure it is well sealed or the filling will come out as you roll.

Flatten it again and dust in dry flour and gently start rolling to 6-7 inch diameter.

Cook them on a hot griddle or pan with 1/2 tsp of oil until both sides are golden or light brown. A specs of brown here and there looks good!

Serve hot with yogurt, sprinkled with salt, red chilli powder and roasted cumin powder!

Happy cooking