September 1, 2013

Gobi Paratha

Another healthy, wholesome paratha from the state of Punjab! A popular North-Indian breakfast, gobi parathas are very tasty and filling too. A simple side of raitha/pickle is usually enough as the stuffing itself is hearty & satisfying!

Few days ago, I made paneer paratha and I loved the smell & taste of raw onions in the stuffing. This time, I wanted to try something similar with raw cauliflower, onions, carrots and other spices. Initially, I was little skeptical to use the cauliflower as is without any cooking. But, the indirect heat while making the parathas was more than enough to cook the finely grated cauliflower and the parathas came out to be soft & extremely delicious. Try this recipe and you wouldn't believe that the stuffing has uncooked cauliflower in it!

Basic Info
Complexity - Medium
Prep time - 30 mins
Cook time - 45 mins
Serves - 8-10 parathas

Cauliflower - 1 no (medium sized)
Carrot - 1 no (medium sized)
Onion - 1 no (small, minced)
Green chilli - 2 nos (minced)
Cumin seeds - 1/2 tsp
Mint leaves - 2 tbsp (finely chopped)
Cilantro - 2 tbsp (finely chopped)
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste

Whole wheat flour - 2.5 cups
Salt - to taste

Mix whole wheat flour, salt & water to form a dough. Knead the dough well for 10 mins until it is smooth and pliable. Cover and let it rest for 30 mins.

Grate cauliflower, carrot using a fine grater. Take the grated cauliflower, carrot in a big bowl. To this, add minced onion, green chillies, cumin seeds, mint leaves, cilantro, red chilli powder, coriander powder, salt and mix well to combine. Let it sit for 20-30 mins. Cauliflower usually lets out water when mixed with salt. So, the next step is to squeeze out as much water possible from the veggie mixture (you can save & use this water later in any veggie gravy) and keep it aside.

Make 8-10 equal sized balls out of the dough. Also, divide the veggie mixture into 8-10 equal parts.

Using a rolling pin, spread out the dough for about 3 inches in diameter. Pour few drops of ghee over the dough and spread well. Place a ball of stuffing in the centre and carefully cover the stuffing from all the sides and seal it on the top. Now, you will have a ball of dough with stuffing in the centre. Dust the ball in wheat flour and carefully roll it out as thinly as possible without tearing the dough.

Heat a griddle and when hot, place the rolled out paratha on the griddle and let it cook for 30 secs. Flip it to the other side, and let it cook for 30-45 secs until brown spots appear. Flip again and cook for 30 more secs. Smear a dab of ghee on top and store it in a covered container (or) a hot-box.

Serve warm with raitha/pickle.