Being in North-India since last 5 years I tried to adopt many good component of the North-Indian Cuisine which includes making stuffed Parathas…In North India, Parathas are prepared with Whole Wheat Flour and stuffed with veggies… These Whole Wheat Stuffed Parathas are much healthier than the Typical Bong style Triangular Paratha prepared with All Purpose Flour or Maida and moreover stuffed Parathas are wholesome option that the plain Paratha… I opted for different types of Stuffed Parathas that include Gobi Paratha, Onion Paratha, Paneer Paratha etc however, Gobi version is my little one’s favourite..

Gobi Paratha or Cauliflower Paratha requires no special introduction I guess.. A famous Paratha from the State of Punjab and one of the popular dishes from North-Indian Cuisine…. In North India people mostly have Gobi Paratha in Breakfast along with Lassi or Chaash.. However, I like a typical Bong love to serve Paratha in Dinner instead of Breakfast….

Gobi Paratha

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

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Ingredients

For the Dough:

Whole Wheat Flour: 250g
Vegetable Refined Oil: 1 tbsp
Salt: to taste

For the Stuffing:

Cauliflower: 1 (Medium size)
Ginger Paste: 1 tsp
Green Chillies: 2-3
Cumin Seed: ½ tsp
Cumin Powder: ½ tsp
Coriander Powder: ½ tsp
Garam Masala Powder: ½ tsp
Aamchoor Powder: 1 tsp
Salt to taste
Vegetable Refined Oil: 1 tbsp

Other:

Vegetable Refined Oil: 5 tbsp (for shallow frying the Parathas)

Instructions

Making of the Dough:

Take all purpose Flour along with salt and oil in a deep vessel and mix properly.
Make semi-soft dough by adding water at a time. It took me 1 Cup of water for making the dough of 250g Whole Wheat Flour.
Cover the dough with a muslin cloth for 20 minutes before preparing the Paratha.

Making of the Stuffing:

Wash the cauliflower thoroughly and grate it using a grater or food processor.
Take oil in a frying pan and heat the oil in medium flame.
Temper the oil with Cumin seed and then add Ginger paste and cook for ½ minutes in low flame
Add Grated Gobi/ Cauliflower and cook for 2-3 minutes in low flame. Stir in between.
Add salt to the mixture and stir once again and then add chopped green chillies, Cumin powder, Coriander Powder, Garam Masala Powder and Aamchoor Powder to the mixture and mix properly and then cook for 2 more minutes.
Adjust the salt if required and cook till the mixture dries completely.
Switch the flame off and let the mixture cool completely.

Making of the Paratha:

Knead the previously prepared dough one more time and make 8 equal sized balls out of the dough.
Now take one Dough ball and roll it into a circle of 3” diameter.
Put 2 tbsp of the Stuffing in the middle of the circle and bring all the sided of the circle together and seal properly..
If required spread little water while sealing the dough.
Following the same process make Stuff rest of the Dough Balls.
Take one stuffed Wheat ball and roll it into a circle of 6” diameter Paratha.
Dust the Paratha with little Flour while rolling it.
Now take a Griddle or Tava and heat it sufficiently on medium heat.
Place the Paratha over the Tava and cook for ½ minutes or so and then flip it and cook from the other side too.
Apply ½ tsp oil on the Paratha and shallow fry it for around ½ minute from one side by pressing it with the help of a spatula and when it turns golden brown in colour flip it and again apply little oil and then shallow from the other side too.
Remove the Paratha from Tava and following the same process prepare remaining Parathas.

Nutrition

Serving Size: 4

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Serving Suggestion: I love to serve Gobi Paratha with Banarasi Lal Mirch ki Achar, Green Salad and Pineapple Raita.