Gobi Paratha Recipe (Cauliflower Paratha)

Method11 steps · about 1 hr

1. 1

   Step 1: Add cauliflower (450 g) florets to a food processor chute, with a medium grater attachment. Grate the cauliflower florets to rice. Alternately use a hand held grater (medium grater). If it is too moist, spread it on a kitchen towel or tissues and pat dry.

   Uses 450 g cauliflower

2. 2

   Step 2: Choose one cauliflower-roasting route. For the OVEN, preheat 430°F (220°C) 15 minutes. Spread the same grated cauliflower over two trays; bake 10 minutes, stir, then 10 minutes more and additional time only if needed, about 25 minutes for the author. Remove a faster-browning bottom tray early. Alternatively roast without oil in a wide pan over medium-high 2–3 minutes until slightly tender but still crunchy. Cool the selected roasted cauliflower completely.

   Oven cauliflower roasting only · 25 minUses same 450 g cleaned/dried florets grated medium, not fresh florets

3. 3

   Step 3: While the filling cools, knead the two cups dough flour with initially ½ cup water and 1 tsp oil. Add up to another ¼ cup measured dough water, then extra only if required, to form a soft nonsticky dough. Cover until the filling is ready.

   Uses 2 cup wheat flour · ½–¾ cup water · 1 tsp oil · extra dough water only if required

4. 4

   Step 4: Mix the cooled roasted cauliflower with all listed filling herbs/spices and measured salt. Choose only 1 tsp chaat masala OR ½–¾ tsp amchur; omit optional ginger powder when choosing chaat masala. Taste the cooled filling and use separately listed extra salt only if needed. Roughly divide into eight portions.

   Uses 1–2 green chili · 3–4 tbsp coriander leaves · ½–¾ tsp salt · 0.25 tsp turmeric · 0.75 tsp Kashmiri red chili powder · ¾–1 tsp garam masala · 0.75 tsp roasted cumin powder · 0.25 tsp dried ginger powder

5. 5

   Step 5: Divide the dough to 8 equal portions. Roll them to smooth balls and keep them covered to prevent drying out.

   Uses same 2 cup flour dough covered while filling prepared

6. 6

   Step 6: Dust the board and one of the eight dough balls with the separate rolling flour, shaking off excess. Flatten into a 4-inch disc or cup. Add one portion of the same filling, about 3–4 tbsp, adjusting to what fits.

   Uses wheat flour (small amount only for rolling, separate from dough) · one portion of eight equal dough balls, others kept covered · 3–4 tbsp from same filling batch, divided among eight; unknown fraction

7. 7

   Step 7: Seal and gently flatten the same filled portion, then roll to 6–7 inches. You can prepare six or seven before beginning cooking, then finish the remaining portions to make all eight.

   Uses wheat flour (small amount only for rolling, separate from dough) · same single dough/filling portion, edges ready to seal

8. 8

   Step 8: Heat a tawa/ pan until medium hot. Dust any excess flour on the surface of the paratha and transfer it to the hot tawa.

   Uses same one sealed portion rolled 6–7 inches

9. 9

   Step 9: Cook the same paratha until bubbles appear, turn and cook the other side. Spread only as much ghee as needed from the total 3 tbsp frying supply, turn again and press with a spatula to puff.

   Uses ghee only as needed for each paratha, from total 3 tbsp batch supply · same one paratha heating until bubbles

10. 10

    Step 10: Cook both sides and the edges until golden spots appear and the dough is cooked. Remove to a plate, wipe the skillet if needed, and repeat 6–10 with all remaining dough/filling portions and the same batch ghee supply.

    Uses same one paratha cooked on both sides/edges

11. 11

    Step 11: Serve gobi paratha with pickle, chutney or yogurt.

    Uses repeat 6–10 with remaining dough/filling and same ghee supply