Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta), plus extra for dusting
- Water, as needed to make the dough
- 1/2 teaspoon salt
- 2 tablespoons oil or ghee
For the Gobi Filling:
- 2 cups cauliflower (gobi), grated
- 1 onion, finely chopped
- 2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon grated ginger
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon asafoetida (hing) – optional
- Salt to taste
- Fresh coriander leaves, finely chopped
- 2 tablespoons oil for cooking the filling, plus more for cooking parathas
Instructions:
1. Prepare the Dough:
- In a large bowl, mix the whole wheat flour and salt. Add water gradually and knead into a soft, pliable dough. Once the dough comes together, drizzle the 2 tablespoons of oil or ghee and knead for another 5-7 minutes. Cover and let it rest for at least 30 minutes.
2. Prepare the Gobi Filling:
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida (if using).
- Add the chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.
- Add the grated cauliflower, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes until the cauliflower is cooked and the mixture is dry. The filling should not be watery as it will make rolling the parathas difficult.
- Turn off the heat and add the chopped coriander leaves. Mix well and let the filling cool down.
3. Make the Parathas:
- Divide the dough into equal-sized balls, depending on the size of parathas you prefer.
- Take one ball of dough, roll it into a small circle of about 4-5 inches in diameter on a floured surface.
- Place a portion of the gobi filling in the center of the rolled-out dough. Bring the edges together and seal them, making sure the filling is completely enclosed.
- Gently flatten the stuffed ball and dust it with some flour. Carefully roll it out into a paratha of about 6-8 inches in diameter. Be gentle to avoid tearing and letting the filling come out.
- Heat a tawa or skillet on medium heat. Place the rolled-out paratha on the tawa. Cook until small bubbles appear, then flip. Apply oil or ghee on the cooked side, and flip again. Apply oil or ghee on the other side as well.
- Cook the paratha until it has golden brown spots on both sides, pressing lightly with a spatula to ensure even cooking.
4. Serve:
- Serve the Gobi Parathas hot with a side of yogurt, pickle, or your favorite chutney.
This South Indian twist to the traditional Gobi Paratha makes for a delicious meal!