Gobi Paratha - Indian Flat Bread Stuffed with Cauliflower Masala

Breakfast options is what I break my head upon everyday. I want them to be simple, yet filling because the other simple options like cereals, just don't fill me up and I end up hogging on other snacks before lunch. Stuffed parathas have always been a life saver - Aloo parathas, Gobi parathas, Carrot parathas etc. go so well with a pickle or a simple raita that I don't even have to bother making a side for it.

I think, the only difficulty in making it is the stuffing, esp. when it comes to grating the cauliflower. So you could make the stuffing and stock it up to use it for your breakfast and not necessarily work on it from scratch on a busy weekday morning.

If you are a lover of stuffed parathas, you should try it if you have not already to extend the options for a scrumptious breakfast option. So here is the recipe to it.

Ingredients

For the Paratha

1. 1 1/2 cups of Wheat flour
2. Salt to taste
3. Water
4. 1 tbsp of oil 
5. More oil to cook the paratha
6. More Wheat flour to roll out the parathas

For the filling/stuffing

1. 2 cups of cauliflower, grated
2. 1 tsp of cumin seeds
3. 2 tbsp of onion, cut into small cubes
4. 1 tbsp of green chilly , cut into small and thin disc
5. 1 1/2 tsp of ginger, grated
6. 1/2 tsp of turmeric powder
7. 1 tbsp of chopped coriander leaves
8. 2 tbsp of oil
9. Salt to taste

Method

Making of the Filling/Stuffing

• In a skillet, heat the oil. Once hot, turn down the heat to medium high. Drop in the cumin seeds. Once the cumin seeds crackles, add the onion, ginger, green chilly and salt to it. Saute it till the onion turn tender and the ingredients loose the raw smell.
• Now add turmeric powder to it. Give it a stir and drop in the grated cauliflower to it. Let it cook for about 5-6 minutes while you stir occasionally. 
• Add the coriander leaves to it. Mix it well and remove it from the heat.
• Let it cool before you use it as stuffing.

Making of the dough and the paratha

• In a bowl, take the wheat flour, salt and oil. Mix it. Now add water little by little while you knead it with your hand to form a smooth dough. 
• Cover it and keep it aside for half an hour.
• Divide it into 6 equal portions and shape them into smooth balls of dough.
• Take one ball of dough. Dip it in the flour and roll it out into a small disc. Place a tablespoon full of filling in it. Bring the edges of the dough together and seal them together. Now dip it again in the flour and roll it out into about 6 inch discs carefully that the stuffing does not break open through the dough.
• Now heat a pan. Once hot, turn down the heat to medium high and cook the parathas on it, flipping often and applying oil as needed.
• Serve it hot with pickle. It goes well with raita/yogurt sauce too.

Tips

1. Adding of turmeric is optional. You could choose to avoid it.
2. Instead of green chilly, you could substitute it with red chilly powder too.
3. You could make the stuffing a day prior to making these parathas and refrigerate it. These stuffing could also be used as sandwich filling.

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