A stuffed Paratha with North Indian style Aam ka Achar/Mirch ka Achaar, or Mixed vegetable Achar and a bowl of dahi(curd) is a perfect meal for me.I usually prefer preparing parathas when I am not in a mood to cook the usual Roti-Sabzi-Dal fare. Parathas are quick to make if you finish the basic preparation of the filling ahead.
The options for parantha fillings are endless. One can get creative with the fillings and use various combination of vegetables to prepare the fillings.Today I am sharing a simple Gobi Paratha recipe where a spicy cauliflower filling is stuffed in a wheat flour dough and is rolled into a thick bread and roasted on a tawa.
Gobi Paratha Recipe :
yields: 6 parathas
Prep time:30 mins | Cooking time:30 mins | Total time:1 hourCuisine: North Indian | Category: Flat Bread(Paratha) – Main Course
1 1/2 cups Wheat flour
Salt to taste
2 tsp Oil
2 cups grated Cauliflower
1 medium Onion,finely chopped(optional)
3-4 Green chillies,finely chopped
1 tsp grated Ginger
2 tbsp chopped Coriander
1 tsp Amchur(dried mango) powder
2 tsp roasted Cumin powder
1/4 tsp Garam masala
1/4 tsp Turmeric powder
Salt to taste
Wheat flour,for rolling
Ghee and Oil,to roast parathas
to make dough:
- Mix in the salt with wheat flour and add 1 tsp oil and mix well.
- Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
- Apply oil on top of the dough and cover it and keep it aside for at least half an hour.
to make filling:
- Clean and wash the cauliflower florets and soak them in warm water with salt for 10 minutes.
- Grate the florets and squeeze the extra water from it and put it in a bowl.
- Add finely chopped onion,green chillies,grated ginger,chopped coriander and mix well.
- Add amchur powder,garam masala,turmeric powder,salt and cumin powder and mix well and keep it ready.Add salt and other masalas just before you are going to prepare parathas otherwise the mixture will leave water when kept for long time.
to make paratha:
- Pinch the dough and take a big size lemon sized dough and place the dough in your left hand palm.
- Using your right hand fingers in the flour and try to make a cup shape(which can hold 3-4 tbsp filling) out of the dough by moving your fingers pressing with the thumb in the center.Take care that the edges should be slightly thinner and in the center it should be thick.
- Fill the cup with 3-4 tbsp filling and seal the two sides of the dough(it would look like Karanji now) and gently press the corners to get a big round ball out of it.See the pictures for better idea.
- If you stuff the filling in the dough in this way you will get evenly filled paratha and it also forms like pocket.If you find all the above process bit difficult,you can easily roll a 3" circle out of the dough and place the filling in the center and pleat the dough and seal it by gathering the dough around the edges.
- Slightly flatten the dough(stuffed with filling) with hands and dip it in the wheat flour and gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.
- Carefully place it on the hot tawa and fry it until you see bubbles on one side and flip the other side.
- Apply oil/ghee generously and roast on the other side.
- Fry the parathas on both sides until you get crisp brown patches on both sides.
Serve them piping hot with Aam ka Achar/Mirch ka Achaar/Mixed Vegetable Achar,curd/masala dahi and sliced onions.
- You can even do a combination of mashed boiled aloo and gobi or gobi and mooli(radish) in the recipe.
- Gobi can be replaced with grated paneer or mashed aloo or grated and squeezed radish and follow the same recipe,it tastes nice too.
Check out other Stuffed Parathas recipes: