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Cauliflower Stuffed Flatbread (Gobi Paratha)

 INGREDIENTS:

  1. Cauliflower 1 piece (400 grams approx.)
  2. Wheat Flour 1 cup
  3. All-Purpose Flour 1 cup
  4. Cumin Seeds 1/4th tsp
  5. Red Chili Powder 1/4 tsp
  6. Garam Masala Powder 1/2 tsp
  7. Ginger 1 inch grated
  8. Green Chillis 2-3 chopped
  9. Coriander Leaves chopped 1 tbsp 
  10. Salt to taste
  11. Oil or ghee to roast the parathas

METHOD:

Serving Size: 5-6

Combine the wheat flour, all-purpose flour, salt, and 1 tablespoon of oil. Knead into a smooth, soft dough. Cover and allow it to rest for 30 minutes.

Grate the cauliflower using a grater.

Heat 1 tbsp of oil in a pan. Add cumin seeds and let them splutter. Then add chopped green chilies, grated ginger, garam masala powder, grated cauliflower, and salt. 


Stir everything together and cook for 7–10 minutes, or until the cauliflower softens while retaining a gentle crunch. Sprinkle coriander leaves and let the mixture cool completely.


Take a small portion of the dough, flatten it into a 4-inch disc. Place 1 tablespoon of the cauliflower mixture in the center and seal the edges.


Lightly flour the surface, roll the dough into a 6–7-inch disc, and transfer it onto a preheated skillet. 


Apply ghee on both sides. Continue flipping the paratha until it becomes evenly golden on both sides.


Serve gobi parathas hot with boondi raita, coriander-mint chutney and mango pickle.










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