Gobhi stuff paratha (cauliflower paratha)

Servings: 2
Preparation time: 10 minutes.
Preparing dough time: 3-4 minutes.
Rolling time: 2 minutes(each)
Roasting time: 2-3 minutes(each)
Total time: 19 minutes.

Gobhi stuff paratha (cauliflower paratha); A Flavour Loved Across Borders:-

“From my son’s friends to my husband’s Russian guests; everyone asks for another bite of these cauliflower parathas!” “When one paratha isn’t enough! My Gobhi stuff paratha (cauliflower paratha)” win hearts at home and beyond.”

Food has a beautiful way of connecting hearts, and my cauliflower stuffed paratha is one such dish that never fails to bring smiles to the table.

Crispy on the outside, soft inside, and bursting with the aroma of spiced cauliflower, these parathas have become a favorite not just at home but even among my son’s many friends.

What makes the story even more special is when my husband’s Russian friends visited us for lunch. After enjoying their meal, they couldn’t resist asking for “one more paratha,” a simple yet heartwarming gesture that proved how flavours can transcend cultures and languages. This humble dish, rooted in tradition, has truly become a bridge of joy and togetherness.

Today I bring the seasonal cauliflower paratha with nutty flavour of sesame seed, accompanied with Tomato Radish Salad, raita with homemade butter which give marvellous taste of your taste bud.

Ingredients:

For paratha:

Wheat flour (Aatta): 150 gm.
Salt: 1 teaspoon
Ajwain (Carom seed): ½ teaspoon
Ghee: 100 gm (to be used during roasting paratha)
Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

Gobhi (cauliflower): 400 gm
Fresh green chilli: 4-5 no.
Chilli powder: 1 tablespoon
Salt: ½ teaspoon
Sesame seed: 30-40 gm
Coriander leaves: 50 gm.

Preparation:

For making stuffing:

Discard the seed of fresh green chilli and chop into fine pieces, keep aside.
Chop green coriander leaves, keep aside.
Grate cauliflower with the help of grater /food processor; put ½ spoon salt and mix well, keep aside for 10-15 minutes, then squeeze gently and take out extra juice (to reduce the wetness and to be used in making dough), keep it into mixing bowl and add all the stuffing ingredients, mix well, Now stuffing is ready.

For making dough:

Take a wide vessel; put Aata, Ajwain, ghee and salt. Mix well
Add juice extracted from cauliflower, knead them, if required, put water in small quantity till the dough becomes soft.
(The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

Divide dough into 4-5 parts, make big lemon size balls.
Roll the ball in 5-6 inch diameter circle.
Place 2-3 tablespoon stuffing in the centre of the circle.
Fold it and seal the edges by pleating.
Fold the edges into the centre and join properly.
Now press this ball slightly with the help of palm.
Again roll this ball into the wheat flour.
Roll this ball with the help of rolling pin gently, till the 6 inch dia.
Now raw paratha is ready.
Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium flame.
Place the rolled paratha on this.
Cook for few seconds till it changes the colour.
Turn the other side and cook it by pressing gently by spatula.
By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it only shows that rolling is not proper). Apply some ghee and turn it.
Cook both sides by applying ghee as well as pressing it lightly.
Serve directly to the plate. Serve the paratha with Tomato radish salad (stir fry), raita and Gajar (Carrot) & Gobhi (Cauliflower) Pickle, Garnish with Homemade Butter.