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If you’re looking for a filling meal on the go or a one shot, all in one item, you’ll want to try this Gobi Paratha recipe. Spiced cauliflower flavored by fresh herbs is stuffed into a flatbread and then pan fried. Serve it with mango pickle and yogurt or raita and you have a delicious meal.

Prep Time: 15 minutes
Cook Time: 30 minutes plus dough resting time
Makes: Approx 9-10 paratha

Ingredients:

For the filling:

Cauliflower – 5 cups, minced (approx 1 1/2 lbs)
Oil – 1 Tbsp
Asafoetida – 1/8 tsp
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Salt – to taste
Coriander Powder – 1/2 tsp (all dry spice powders can be doubled for extra flavor)
Dry Mango Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Cilantro – 1/4 cup, chopped
Mint Leaves – 1/4 cup, chopped
Green Chilies – to taste, minced

For the dough:

Chapati Flour (Whole Wheat Flour) – 2 cups
Salt – 1/2 tsp
Oil – 1 Tbsp + 1 tsp
Water – 3/4 cup, warm

Extra Chapati Flour for dusting
Oil for pan frying

Method:

1. Heat Oil in a non-stick pan on medium heat.
2. Add Asafoetida, Ginger and Garlic. Cook for 30 seconds.
3. Add Cauliflower and mix.
4. Season with Salt, Coriander Powder, Dry Mango Powder, Cumin Powder and Red Chili Powder. Mix well and cook uncovered until cauliflower is tender and moisture is evaporated.
5. Keep aside to cool.
6. Dough: In a mixing bowl, add Chapati Flour, Salt and Oil. Mix until Oil is well incorporated into the dry flour.
7. Add a little water at a time to knead flour into a smooth dough.
8. Drizzle a few drops of Oil to coat dough, cover and let it rest for 15-20 minutes.

Heat a tawa or skillet on medium heat.

9. After cauliflower has cooled, add Cilantro, Mint Leaves and Green Chilies. Mix well.
10. Divide dough into equal size balls (approximately 9). Divide filling into equal portions (approximately 9).
11. Roll out one dough ball into a 3-4 ” disk. Use dry Chapati Flour for dusting.
12. Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
13. Flatten the stuffed ball and dip it into the dry flour on both sides.
14. Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
15. Place the rolled paratha on the heated skillet and cook until bubbles start to appear or color changes.
16. Start to roll the next paratha while one is cooking to get a process in place.
17. Once bubbles appear, flip the paratha over and lightly smear with oil.
18. Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with oil.
19. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
20. Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
21. Serve hot with pickle or yogurt (raita).

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