Gobhi ke parathe (stuffed wheat flour flatbread stuffed with spicy cauliflower) is the best meal for a lazy Sunday brunch!! Though any variety of stuffed parathas will fall in this catagory like – Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing) , Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion) and Mooli ka paratha (wheat flour flat bread stuffed with spicy radish) . Stuffed Gobhi ke Parathe require a little extra effort, so I prefer to keep them safe for Sunday brunches.
Generally people are hesitant to prepare stuffed parathas in their kitchen. They find it slightly complicated and always feel that homemade ones are no match for restaurants’ ones. Personally, I never liked stuffed parathe in restaurants. First reason is that the stuffing doesn’t go well with my taste. Next, I always feel that in restaurant they make very thick paratha. You might say that I am too fussy in my food habits, but not really, I can give you a long list of desserts that I can have any time only in restaurants!! But any variety of paratha – I prefer them to prepare in my kitchen.
Take care of a few points and you can prepare the best gobhi ke parathe in your kitchen…
- Wheat flour dough should be more loose than chapati/roti’s dough. If dough is hard, then while rolling paratha you will have to apply slightly more pressure and stuffing will come out from the sides.
- Stuffing should not have a lot of moisture. Wet stuffing will be troublesome while rolling the dough.
- Let stuffing cool down properly – don’t ever fill hot stuffing in paratha.
- Don’t overfill the stuffing. While rolling, stuffing will come out from the sides. But don’t fill too less also, otherwise there wouldn’t be any taste. With a few trials you will be an expert in any kind of stuffed parathas.
Cauliflower 600 grams
Oil 2 tbsp
Ginger ( grated) 1/4 tsp
Green chillies (chopped) 3-4
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/4 tsp
Dry mango powder 3/4 tsp
Garam masala 1+1/4 tsp
Red chilli powder 1 tsp
Salt as per your taste
Oil for preparing paratha
Wheat flour dough
Dry wheat flour
Cut cauliflower florets, wash them, let the water rinse out completely and then grate them.
Heat 2 tbsp oil in a wok and crackle rai, hing and jeera. Add grated cauliflower, grated ginger, chopped green chilies followed by all spices, except dry mango powder (amchoor) . Mix everything well and let it cook until cauliflower becomes soft. Keep on stirring in between and cover the pan. When mixture is ready, add dry mango powder, mix it well and let this masala cool down completely.
Prepare wheat flour dough and heat tava. Take a small portion from the dough (approximately 50-60 grams) and make a round ball, apply some dry flour on it and roll it evenly with the help of rolling pin in a small round shape.
Keep some cauliflower mixture on rolled dough and seal it by pinching from all the sides. Don’t stuff too much masala otherwise while rolling it will come out from the sides.
Again apply some dry flour and roll this by applying very light pressure in a round shape, carefully and evenly, from all sides.
Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side too.
Paratha will puff up beautifully if you have rolled evenly.
To make paratha crisp, use slightly more oil and press it from both the sides with spatula. That extra oil will give paratha beautiful colour and nice crisp cover. Serve hot with curd, chutney, butter or pickle!!
I like it best with butter!!!