gobi paratha (cauliflower flatbread)

  • Currently 4/5
from Curry World blog

mehh... must be more to this recipe as it came out rather dry and bland. possibly one of those recipes passed down through generations or through cultures that everyone has a version of but don't necessarily include all the important details about...or i just need to make more often to get the hang of.

for Mark Bittman's version of this, check out the curried cauliflower flatbread.
1 small cauliflower
1 small piece of ginger, chopped
3 green chillies, chopped
1/4 tsp turmeric powder
1 c coriander (cilantro) leaves, finely chopped
2 c wheat flour
1 c water (more or less)
1 tbsp oil
salt, to taste
1. clean and wash the cauliflower in salt water. finely chop the florets. in a kadai, add chopped ginger, green chilly, turmeric and saute. now add chopped florets and salt; saute well till cooked. add coriander leaves, mix well. set aside and cool.
2. in a bowl add wheat flour, salt and mix well. now add enough water and 1 tbsp of oil and knead well to make soft dough. cover the dough with a wet cloth and keep aside for at least 1 hour. now again knead well and divide the dough into equal balls.
3. now roll each ball to small circle and place the gobi mix in the center. seal by pulling the edges of the rolled dough together to make a ball. let the stuffed ball to settle down for 2 minutes before rolling them.
4. now dust the roll. roll the ball into medium size. if it  sticks to the rolling surface, lightly sprinkle atta in both side of the paratha and roll.
5. heat a pan on medium high heat. place the paratha. flip it after 1 minute. after one minute turn to other side. then flip it again. that time u can see golden brown spots on the top side. then spread one tsp of oil or ghee on the paratha. again flip the paratha and lightly press the puffed areas with a spatula. apply oil. flip again and  do the same so both sides are well cooked. remove from the pan. make the rest of the paratha in the same way. so the tasty gobi paratha is ready to serve. serve with curd and pickle or eat by itself.
chick pea flour for the wheat flour? white whole wheat with a finer grind than normal whole wheat lending a more light texture is perhaps similar to atta flour which doesn't have the bran (or you could just assiduously sift out the bran from your whole wheat flour).

high in fiber as it uses whole wheat flour and cauliflower (never knew cauliflower was so fiber rich). a serving of cauliflower also provides 91.5% of the DV for vitamin C and plenty of other vitamins and nutrients.

test out spinach filling from Manjula's kitchen:

2 c chopped spinach
pinch of asafetida
1/4 tsp salt
1/2 tsp cumin seeds
1/4 tsp red chilly flakes
Cuisine   IndianDish   Bread
Cooking Method   Pan FriedMain Ingredient   Rice/Grains
Cooking Time   less than 15 minutes 
Features   Dairy-Free, High-Fiber, Vegan, Vegetarian

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