Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
Makes 6 parathas.
- 1 cup whole-wheat flour
- 1/2 cup water (Use more as needed)
- 1/2 teaspoon of salt
- 2 cup shredded cauliflower
- 1/2 teaspoon ajwain
- 1/2 teaspoon cumin seeds (Jeera)
- 1 chopped green chili
- 2 tablespoons chopped cilantro (green coriander)
- 1/2 teaspoon salt
- Also needed:
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
- Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
- Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
- Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.
- Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with.
- Squeeze the cauliflower mix in order to take out as much water as possible.
Making of paratha
- Divide the dough and cauliflower mixture into 6 equal parts.
- Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
- Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
- Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
- Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
- Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Cool the Parathas on a wire rack so they don’t get soggy.
- Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven.
Replace cauliflower with white radish (mooli), the method remains the same.