Gobhi Paratha (गोभी पराठा)

Stuffed Paratha (or Indian griddle bread – read here for more details) is something I keep in my arsenal (like my mother did and so many other mothers all over India do) for all sorts of occasions. It can be had for breakfast, or as a snack, be part of a meal or be the meal itself on a busy night. Last week, on one of those busy evenings, as I was driving home I knew i wanted to eat at home but had no idea what I was going to make.  We were all very hungry so there was no time to waste. The moment I opened the fridge and saw a big head of cauliflower, I knew I was going to make cauliflower stuffed parathas. My mom made these frequently during winter months (cauliflower was in season) for dinner and it was a hit among us kids. These do have some universal appeal as my kids love it too!

I started by making whole wheat flour dough with 2 cups of whole wheat chapati flour, 1 tsp salt, 1 tsp carom seeds and plain water. If you have never made the chapati dough before, you can find many sites that provide detailed instructions.

For the stuffing, I started with half the head of the cauliflower cut in big chunks. I put the cauliflower chunks in the food processor and added 1/2 inch of peeled fresh ginger, a handful of fresh cilantro, 1/2 green chili, 1 tsp of roasted cumin powder,  salt and run the food processor till cauliflower was the size of couscous.

To make parathas, heat a flat griddle. I use my 10 inch cast iron flat pan. Break dough into lime size balls. Roll each ball into 6 to 7 inch round. When you have the second piece rolled out, take one or two heaping tablespoon of cauliflower stuffing and spread it evenly on the rolled out dough. Take the other piece and just lay on top sandwiching the stuffing in the middle. Seal the corners and roll out lightly to smooth out the top. Griddle fry on each side using 1/2 to 1 tsp of oil on each side.



Dinner is ready when the first paratha is ready. It probably took me 15 minutes from the time I started. Because I had two hungry kids, i just split the first one in half with a pizza cutter and got them both started. We had these parathas with plain yogurt, a tomato-cucumber relish and my kids had it with ketchup. No pictures of our plates but I managed to get some photos while cooking.


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