RECIPE: Cauliflower Paratha (Gobhi Paratha)

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Ingredients:
For Dough:

  • 4 cups whole wheat flour
  • 3 cups cold water
  • 3/4 cup ghee or clarified butter

For Filling:

  • 2 tbsp ghee or clarified butter
  • 1 tbsp ginger,finely chopped
  • 1 tsp garlic,finely chopped
  • 1/2 cup onions,finely chopped
  • 1/4 tsp turmeric powder
  • 1/8 tsp hot chili peppers
  • 1 medium cauliflower florets trimmed, and coarsely chopped
  • 1 tbsp hot green peppers, finely chopped
  • 1 tsp ground cumin
  • 1 tsp salt
  • 8 tbsp ghee or clarified butter

How to make Cauliflower Paratha :

For Dough:

  • In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
  • With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
  • Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
  • If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
  • On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of  your hand.
  • Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
  • Again gather it into a ball.
  • Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

For Filling:

  • Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.
  • Stir in the ginger and garlic, then the onions.
  • Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
  • Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
  • Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.

To make the parathas:

  • Divide the cauliflower mixture into 9 equal portions.
  • Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
  • One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
  • Place a portion of the filling mixture in the
  • center of the round and fold the edges over it,
  • pressing them together to enclose the filling
  • securely.
  • Pat the filled paratha flat with your hands, then
  • gently roll it again to make a round about 5
  • inches in diameter.
  • As you shape and fill the parathas, set them
  • aside, covered with a dampened kitchen towel to
  • keep them from drying out.
  • Heat an ungreased 10 to 12-inch skillet with a non
  • stick finish or a well-seasoned cast-iron skillet
  • or griddle until it is hot enough for a drop of
  • water flicked into it to splutter instantly.
  • Place one of the parathas in the pan and, moving
  • it about constantly with your fingers or the edge
  • of a metal spatula, cook for a minute or so.
  • With a wide spatula, turn the paratha over and
  • brush about a tsp of the ghee on the top.
  • Cook for 2 minutes, then turn it over, spread with
  • another teaspoon of ghee and cook for 1 minute.
  • Turning frequently, continue to cook until the
  • paratha is brown on both sides.
  • Serve hot with mint chutney or fresh curd.

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