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Thursday, 1 December 2016

Gobi Ke Parathe (Stuffed Cauliflower Paratha / Flat Bread)


          Here is a nice way to start your day with these delicious and wholesome cauliflower parathas, which has a North Indian origin.  It satiates one's appetite for long and is much enjoyed at my place on weekends. 

          As they are filling, healthy and nutritious, they can be had as a lunch box meal too. It's simply divine when had with butter, yoghurt or any pickle. Make these yummy stuffed parathas by following an easy step by step method with pictures.











  • 1 medium size cauliflower, grated
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. fennel seeds
  • 1 tsp. grated ginger
  • 1-2 fresh red / green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • handful of coriander leaves, chopped
  • 2 tbsp. roasted chickpea flour

Dough - 

  • 1 1/4 cup whole wheat flour
  • pinch of salt
  • 1 tbsp. oil








          Heat oil in a pan and temper with cumin seeds and fennel seeds. Saute for a few seconds and then add the ginger and chilies. Saute for a few seconds more.

          Then add all the dry spices and give it a stir. Add in the grated cauliflower and salt. Mix everything well and continue to fry on a medium flame till all the moisture is dried up. 

          Keep aside to cool down. Add in the coriander leaves and chickpea flour. Mix well and your stuffing is ready.

          In a bowl mix together flour, salt and oil. Add little water at a time and knead into a tight dough. Keep aside for 20-25 minutes.

          Divide the dough into 10 equal portions. Roll out each into a small poori by dusting some flour. Take one poori and evenly spread around 2 tbsp. of the stuffing on it. 

          Place another poori over it and seal all edges. Dust some more flour and roll into a bigger disc, just like a chapatti. Do the same with the rest of the dough.

          Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling 1-2 tsp. of oil over it and around the edges. Fry both the sides till they are light brown in colour.

          Shallow fry rest of the parathas and serve them hot with pickle, yoghurt or butter.





                              Grate the cauliflower.



                    Heat oil in a pan and temper with cumin seeds and fennel seeds. Saute 
                    for a few seconds and then add the ginger and chilies. Saute for a few 
                    seconds more.



                                Then add all the dry spices and give it a stir. 




                     Add in the grated cauliflower and salt. Mix everything well and continue
                     to fry on a medium flame till all the moisture is dried up. 



                                Keep aside to cool.




                    Add in the coriander leaves & chickpea flour. Mix well & stuffing is ready.




                                Divide the dough into 10 equal portions. 




                               Roll out each into a small poori by dusting some flour.  



                        Take one poori and evenly spread around 2 tbsp. of the stuffing on it. 



                                Place another poori over it and seal all edges. 




                    Dust some more flour and roll into a bigger disc, just like a chapatti. Do the
                    same with the rest of the dough.






                   Shallow fry the parathas, one at a time by drizzling 1-2 tsp. of oil over it 
                   and around the edges. 




                                Fry both the sides till they are light brown in colour.






                               Serve them hot with pickle, yoghurt or butter.












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