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Gobi Ke Parathe (Stuffed Cauliflower Flat Bread

Sep-08-2017
Bethica Das
20 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Gobi Ke Parathe (Stuffed Cauliflower Flat Bread RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • North Indian
  • Shallow fry
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 3

  1. 1 medium size cauliflower, grated
  2. 1 tbsp. oil
  3. 1/2 tsp. cumin seeds
  4. 1/2 tsp. fennel seeds
  5. 1-2 fresh red / green chilies, chopped
  6. 1 tsp. grated ginger
  7. 1/2 tsp. turmeric powder
  8. salt to taste
  9. 1/2 tsp. coriander powder
  10. 1/2 tsp. cumin powder
  11. 1/2 tsp. garam masala powder
  12. handful of chopped coriander leaves
  13. 2 tbsp. roasted chickpea flour
  14. 1 1/4 cup whole wheat flour
  15. pinch of salt
  16. 1 tbsp. oil

Instructions

  1. 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.
  2. 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.
  3. Keep aside to cool down. Add in the coriander leaves and chickpea flour. Mix well and your stuffing is ready.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Shallow fry rest of the parathas and serve them hot with pickle, yoghurt or butter.

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Geetanjali Khanna
Sep-11-2017
Geetanjali Khanna   Sep-11-2017

Yummyyy...

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