Gobi ka Paratha is translated as stuffed cauliflower parathas (parathas are fried chappatis). These are typically served for breakfast in many Punjabi households and if you get a couple of these down you before you start the day you are definitely good to go for a few hours. I know cauliflower isn’t the most popular vegetable out there but believe me, mixed with Indian spices and stuffed in chappatis, it tastes delicious. You can stuff parathas with so many other ingredients too like paneer, onions, potatoes and carrots. I remember when I was a little kid, if I wasn’t feeling well, my Mum used to make sweet parathas using sugar as a filling. I used to feel better instantly. I think my favorite stuffing that Mama Sawhney made was cheddar cheese, onion and cilantro. (Recipe to come soon). Actually she stuffed them with spicy minced lamb once and they were darned good too…aahhhh the options!
What we need:
1 cup whole wheat flour
1/2 cup water
2 cups of cauliflower, finely grated
1 medium onion, finely diced
1/2 green chilli, chopped (optional)
1tsp chaat masala
1tsp amchur (mango powder) OR a pinch citric acid powder
Pinch chilli powder
Handful finely chopped fresh coriander leaves, washed and dried
1 tsp sea salt
4 tbsp olive oil
How we do:
- Place the flour in a mixing bowl. Add the water gradually. Combine the flour and water to make a sticky dough. Grease your hands slightly with oil and knead the dough until it becomes elastic and soft. It should not be too sticky or too hard. To check, press the dough with your fingers-it should spring back if it is the right consitency. Cover the dough with a towel.
- To prepare the stuffing, mix together the remaining ingredients in the bowl, adding the salt right at the end (this to prevent any excess water forming- moisture is the enemy in preparing stuffed parathas!)
- Divide the stuffing into four portions.
- Now heat a non stick frying pan or tava on high heat. Once the pan is hot, reduce to medium heat whilst you prepare the paratha.
- On a floured surface, shape the dough in to 6 round balls.
- Dip the ball in the flour and with a rolling pin, begin to roll so it becomes the size of a tea saucer.
- Place one portion of the stuffing in the centre of the chappati and join together all of the edges of the chappati so that they meet in the middle and press it down.
- Dip the stuffed ball in the flour.
- Take a clean plastic bag and lay it on the work surface. Begin to roll the stuffed ball on the plastic bag (this prevents the paratha from sticking to the surface).
- Roll gently until it is 7-8″ in diameter. See photo.
- Increase heat of frying pan to high.
- Carefully pick up the paratha and flip from hand to hand to get rid of any excess flour.
- Place it on the frying pan. When it changes colour and small bubbles begin to appear turn it over and cook the other side. Brush the surface with a little oil and turn it over. Let it cook for about 30 seconds. Now repeat for the other side until your paratha is golden and crispy.
- Maka the rest of the paratha using the same process. Keep them wrapped in a towel or foil.
- BALLE BALLE! You’re done. Best served hot with chilled yoghurt and pickle.