I was always a huge fan of stuffed parathas and this is my favorite anyday. It is very easy to prepare and is filling too. Gobi parathas have become a staple dinner for us these days as my DD loves gobi/Cauliflower. And the greatest thing about stuffed parathas is that, they don’t need any curry, simply enjoy these delicious gobi parathas with yogurt and pickle!!!
For the dough:
1. Wheat flour 1 cup
Oil 1 tsp
Water as needed to form dough
Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls. Set aside.
For the filling:
1. Riced cauliflower 1 cup (to rice the cauliflower, cut the to medium florets and chop finely using a vegetable chopper or simply grate them)
2. Red chilly powder ½ tsp
3. Coriander seeds ½ tsp, crushed
4. Turmeric powder ¼ tsp
5. Ajwain seeds ¼ tsp, crushed
6. Garam masala ¼ tsp
7. Coriander leaves 2 TBSP, finely chopped
8. Mint leaves 2 TBSP, finely chopped
9. Salt as needed
Heat a pan at medium heat and add the riced cauliflower and cook covered for 3-4 minutes. Open lid and add all the other ingredients and cook uncovered for 5 minutes. Switch off flame and allow to cool. Make sure there is no moisture in the masala, if needed cook for more time until the masala is dry.
To make the parathas:
Take each portion of the dough and roll out to about 2 inch round or make it into round shape using your palms. Place about 2 TBSP of cauliflower filling in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Carefully roll out into medium thick rounds. Set aside.
Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear, about a minute or two. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.
Recipe adapted from chef Harpal Singh Sukhi…
Notes: you can add more oil or butter while cooking the parathas for an extra taste..