Gobi parathas | cauliflower parathas

Gobi paratha is another common variety of paratha, this time made with grated cauliflower flavoured with Indian spices. I don't make gobi parathas very often, I personally prefer aloo or paneer parathas. I always prefer using cauliflower in dishes like gobi matar or sabzis and then making simple chapatis to go along with it. But this time, I thought I would make some parathas! 

There are few different ways of making the filling for gobi parathas. In Punjab, the cauliflower is not cooked beforehand. Just grated, mixed with spices and then stuffed into the paratha. I personally prefer to cook the cauliflower beforehand, just to take away some of the sulphur smell of the cauliflower which can be a bit overpowering. But you can also make this recipe without cooking the cauliflower beforehand, all you need to go then is just mix the raw grated cauliflower with the spices in this recipe. It is completely up to you what you prefer.

I loved having these gobi parathas with some yoghurt and this mango chutney!

Ingerdients 
Serves 4

For the dough
2 cups / 500g atta 
Pinch salt 
1 tsp oil 
Water, as required 

For the cauliflower filling
3/4 of a cauliflower head, green leaves and tough stalks removed 
1 tsp salt 
1 tbsp vegetable oil 
Coriander leaves, few chopped
1 tsp kashmiri red chilli powder
1 tsp turmeric
1/2 tsp garam masala
1/2 tsp amchoor (dried mango powder)
1 tsp cumin powder
1 tsp coriander powder 

Ghee or oil for cooking the parathas

Method
Cook time - 1hr 15 mins

Making the dough

• Firstly, make the dough. Combine the atta, salt & oil to a bowl. Add water a little at a time to form a smooth and soft dough. Knead for around 5-7 minutes until smooth and slightly stretchy. 
  
  
• Grease with a little oil, cover and let rest for 20 minutes.
  
  

Making the cauliflower filling

• Next, make the filling. Using a box grater or food processor with a fine grater attachment, grate the cauliflower into fine shreads/ pieces.  It is important that the cauliflower is in small parts. 
  
  
• Next, take a kadai or fryng pan and add the oil. Once hot, tip in the cauliflower. Saute on a medium heat for 5-7 minutes until well cooked. 
  
  
• Mix in the spices & salt and saute for another 2 minutes until the flavours have combined. 
  
  
• Mix in a handful chopped coriander leaves and let the the mixture cool before using in the gobi parathas.

Preparing & cooking gobi parathas (see also pictures 1-8!)

• Knead the dough again briefly again after resting and then divide into 8 equal pieces. Roll each into a smooth round ball. 
  
  
• Take on the dough balls and flatten it slightly. Dust with atta and roll to around 5 - 7 cm in diameter. 
  
  
• Place around 1 tbsp of stuffing  in the middle. Bring the edges of the dough together and ensure that the dough completely surrounds the stuffing. Ensure that the edges of the dough are sealed tight.
  
  
• Flattened the stuffed dough slightly and dust with a little flour. Roll out to a medium sized circle - around 10 cm. Try to roll evenly, as it will ensure it cooks evenly and puffs up.
  

• Heat a tawa or cast iron skillet to a medium - high heat. Once the skillet is hot, add the gobi paratha. Cook until brown spots appear on the bottom. 
  
  
• Flip the gobi paratha. On the partially cooked side spread a little ghee or oil and then and wait for brown spots to appear on the other side.
  
  
• Flip again and roast for 10 seconds. Spread a little ghee or oil over the other side and flip again. Roast the other side for another 10 seconds. 
  
  

• Roll and make all gobi parathas this way. Keep them warm in a casserole pan or on a plate covered with a lid. 
  
  
• Serve gobi parathas with pickle, yoghurt & chai!