Gobi Paratha / Punjabi Gobi Paratha, Stuffed Cauliflower Indian Bread Recipe by Tarla Dalal

Gobi Paratha, Gobi has been combined with a cooked onion masala and used as a stuffing for a parathas.
Recipe Link : http://www.tarladalal.com/Gobi-Paratha--Punjabi-Gobi-Paratha-30915r

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Gobi Paratha

Gobi or cauliflower grows abundantly in the Punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings. Here gobi has been combined with a cooked onion masala and used as a stuffing for a parathas. Serve these hot golden brown parathas glistening with ghee, with some pudina raita and lehsun ka achaar. It also tastes great as an accompaniment to the dal Amritsari.

Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Makes 5 parathas.

For the dough
1½ cups whole wheat flour (gehun ka atta)
1 tsp oil
Salt to taste

For the gobi stuffing
1½ cups grated cauliflower
2 tsp oil
½ tsp cumin seeds (jeera)
½ cup finely chopped onions
1 tsp finely chopped green chillies
Salt to taste
¼ cup finely chopped coriander (dhania)

Other ingredients
Whole wheat flour (gehun ka atta) for rolling
Ghee for cooking

For the dough
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

For the gobi stuffing
1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.
3. Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
4. Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Add the coriander and mix well. Keep aside.
6. Divide the gobi stuffing into 5 equal portions. Keep aside.

How to proceed
1. Divide the dough into 5 equal portions.
2. Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
3. Place one portion of the gobi stuffing in the centre of the circle.
4. Bring together all the sides in the centre and seal tightly.
5. Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
6. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little ghee, till golden brown spots appear on both the sides.
7. Repeat steps 2 to 6 to make 4 more parathas.
Serve hot.