Recipe- Nutritious And Healthy Gobi Paratha

A healthy, nutritious and filling breakfast – Gobi paratha is a popular flatbread from India stuffed with spicy cauliflower filling. It’s enjoyed with yogurt, pickle and some chai on the side. It’s also great to pack for lunches. The way I have made this paratha is the traditional punjabi method. A lot of people cook the grated cauliflower and then stuff it but usually in punjabi households this is how it’s made.

Ingredients

Dough

1 cup whole wheat flour also known as atta
1/2 cup water or as required to knead the dough
1/4 teaspoon salt
1 teaspoon oil [I used avocado oil]

Stuffing

1 cup shredded cauliflower [from 1/2 head of a small cauliflower]
1/2 teaspoon coriander powder
1/4 teaspoon ajwain seeds [carom seeds]
2 tablespoons chopped cilantro
1 green chili finely chopped
salt to taste
garam masala to sprinkle
Oil

Method

Make the dough

* In a bowl mix together atta, oil and salt. Add water little by little and mix.

* Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.

* Divide the dough into 4 equal parts.

Make the stuffing

* For the stuffing, mix the grated cauliflower (grate using a grater or use a food processor) along with coriander powder, chopped green chili, ajwain seeds and chopped cilantro.

* Do not add the salt and garam masala at this point. Meanwhile heat a tawa (griddle) on high-medium heat.

Make The Paratha

* Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) and place 2-3 tablespoons of stuffing in the center.

* Sprinkle salt and garam masala powder on top.

* Now take all the sides of the dough and pinch it all together.

* Press the pinched dough down to seal all the gaps.

* Now using your rolling pin, roll the dough again to a circle of 7-8 inch diameter.

* Transfer the rolled paratha onto the hot tawa.

* Cook the side for a minute or two and then flip over.

* Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again. Now apply oil on the other side as well.

* Press with a spatula and cook the paratha till both sides have golden brown spots on them. Repeat with the remaining dough balls.

* Gobi Paratha is now ready! Serve it with yogurt, chutney or pickle and of course a steaming cup of chai.