Stuffed cauliflower Indian bread

Look at shadow of achar on the paratha.

Growing up, stuffed Parathas were a part of our daily meal in winter times. My father loved each and every type of Paratha, and I guess I have inherited my love for parathas from him. I love all types, vegetable stuffed, dal stuffed, and for that matter any types of interesting stuffing. Since we have been quite particular about what we are eating these days, we don’t eat parathas as often. Sometimes, I miss those childhood days when my mom used to make really soft and yummy parathas, which we all had with sweet yoghurt and pickle. Even today, I would love to eat alu parathas with curd and sugar. It just brings back all the childhood memories.

Coming back to Gobhi Paratha, the stuffing is not usually cooked, and I never liked it. I always saute the stuffing for 2 -3 minutes on high flame with all the spices. Eating raw vegetables is always scary for me, and I feel like eating certain types of vegetables is safer after they are cooked.

People always think that you need to use a lot of oil in making parathas, but let me tell you, it totally depends on you. I have seen my mother using just a brush of oil, and now I do it too. You just have to brush the oil or ghee onto your cooked paratha. You can do it on your griddle or on your plate. You can even eat it without putting any oil; just char it over direct flame until both sides brown evenly. This will give you an amazing taste of dhaba wala Paratha and you will thank me later.

Making of Gobhi ParathaI

Making of Dough—-

Whole wheat flour -2 cups

Oil- 1 tablespoon

Salt -1 teaspoon

Water -1 cup

First mix all the dry ingredients together. Then knead it with the help of water.

Your dough should be soft and supple. If you need more water, add some in slowly and only as much as you need. Divide it into 6 dough balls and keep aside.

Making of stuffing—

Gobhi/Cauliflower- 2 cups, grated or finely chopped.

Turmeric- 1/2 teaspoon

Red chilli powder -1/2 teaspoon

Amchoor Powder -1 teaspoon

Cilantro- 1/4 cup chopped finely

Salt- according to taste

Cumin seeds-1/2 teaspoon

Hing/asafoetida-1/2 teaspoon

1 green chilli(optional ) – chopped finely.

Take a pan.

Add one teaspoon of oil.

Add cumin seeds, hing, and green chilli.

Add cauliflower.

Mix all the spices.

Your gas flame should be medium high.

Switch off the flame. Add cilantro.

Keep it in a bowl and leave it on the counter to cool down.

Before we stuff the paratha, it should be of room temperature.

Making of Paratha–

We will roll the dough like I have shown above in the pictures. Your paratha is done. Now serve this with curd, salad greens, and achar.

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