Stuffed Gobhi Paratha Recipe | How to Make Stuffed Gobhi Paratha | Weekend Breakfast/Brunch Recipes

Stuffed Gobhi Paratha #Recipe

Stuffed Gobhi Paratha is a simple and hearty Indian stuffed flatbread which comes with a flavourful filling of grated cauliflower. Just like Aloo Paratha, Gobhi Parathas are also a very popular breakfast dish in many North Indian homes.

When I chose Stuffed Dishes as one of the themes for BM #89, I was very sure that I would do some of my favourite paratha recipes here, and Gobhi Paratha was on the top of my list. As much as I would love to have a variety of veggies in my meals, the truth is I am a very choosy eater. And I have to admit that veggies like cauliflower, broccoli, etc., are not at all my favourite. The best way to consume them for me is in the form of parathas. That's the reason why this paratha makes an appearance in my menu every now and then.

Let's check out how I make Gobhi Paratha from scratch.
Other stuffed flatbread recipes that you can check out:

Afghani Bolani
Stuffed Aloo Paratha

PIN IT FOR LATER

If you ever try this recipe, do share your feedback and photos with me on my Facebook Page, Twitter Handle or tag me on Instagram @jyotibabel using the hashtag #jyotispages 

Stuffed Gobhi Parathas

Ingredients:

1½ cup whole wheat flour.
Pinch of salt
Water to knead the dough.

For the filling:

1 small head of a cauliflower
2 green chilli, minced (adjust to taste)
2 tsp grated ginger
4 tbsp chopped coriander leaves.
1 tbsp oil
pinch of hing (asafetida)
½ tsp red chilli powder
1 tsp jeera
½ tsp amchur
½ tsp garam masala
salt as per taste

Ghee or oil for shallow frying

Process:

1. In a large bowl, add whole wheat flour, salt and knead the dough using water as needed. Cover the dough and let it sit for at least 15 mins before you proceed with making the paratha

2. Cut out florets from the cauliflower head and wash them clean. In a large pan boil water and when it comes to a boil add the cauliflower florets, cover and switch off the flame. Let it sit for 10 minutes after which drain the water completely and grate the florets finely using a grater. Line a muslin cloth over a strainer and place all the grated cauliflower over it. Squeeze out as much water from the cauliflower and set aside. Discard the water.

2. Heat a pan and add oil. When the oil is heated, add the cumin seeds, hing, minced green chillies and grated ginger. Add the squeezed grated cauliflower and all the spices and seasoning. Give the mixture a good stir. Add chopped coriander leaves and mix again. Heat it for another 2-3 minutes and then turn off the gas. Take the pan off the gas and let the mixture cool completely before using them to fill parathas.

3. In order to make parathas, take the dough, knead it for a few seconds and divide the dough into 6 to 8 equal sized dough balls.

4. Using some dry flour roll the dough ball into a roti about 3cm in radius. Place 3-4 tbsp of the prepared filling in the middle. Join the edges and close it forming a ball. Roll it again about 6 cm in radius.

5. Meanwhile, keep a tava for cooking the paratha on gas flame. Place the rolled paratha on the tava, when one side is done turn it over and heat on the other side. Brush ghee on the top and turn it over. Brush ghee on the other side as well. Apply pressure with a turning spoon to ensure even cooking.

6. Repeat the same with rest of the dough balls.

7. Serve the parathas with pickle and yoghurt. Enjoy them hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

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