Step by Step Picture Recipe

Clean and wash the cauliflower florets in cold water and then in hot water for 10 mins.Drain and keep aside.

Have onions chopped fine, green chilies and cauliflower ready.

Heat a non stick pan with 1 tsp of oil, add the finely chopped onions. Saute for couple of minutes.

Then goes the finely chopped green chillies.

1 big Minced garlic goes in now.

Meanwhile, grated the cauliflower to fine pieces.

This is enough for about 5 parathas.

When the onions are well browned, add the grated cauliflower, turmeric powder, cumin powder, ajwain, garam masala, red chili powder and salt. Mix everything well together.

Saute till all the ingredients are cooked well.

Remove and allow to cool.

Finally add the fresh coriander leaves and mix.

For the dough, knead the usual way, divide into equal balls, Flatten one ball this way on the sides.

Place one tablespoon of the stuffing

Start from one corner and keep closing the opening.

Now comes the finally part.

Enclose it completely.

Then again gather the ball as you would gather and pat again to make sure the stuffing is well covered.

Dust with maida/ all purpose flour.

And roll out. Heat tawa and cook on both sides.
Since there is no binding it might come out but you should be able to manage after the first paratha.

Serve with aam ka Achar and Dahi.

Cauliflower Paratha | Gobhi paratha | Healthy Lunch Box for Kids

Ingredients Needed:

For the Dough

Wheat flour – 2 cups
Salt to taste
Water to knead – 1 cup appr.
Ghee/ Butter – 1 tsp (opt) you can use curds instead.

For stuffing:

Cauliflower florets, grated – 1 cup
Onion – 1 medium
Green Chillies – 2 long
Chili powder – 1/2 tsp
Cumin powder – 1/2 tsp
Ajwain – 1/2 tsp
Anardana powder – 1/2 tsp (opt)
Salt to taste
Coriander leaves
Oil for frying

Butter to spread on top

How to make Gobi Paratha:

For the dough,

Take the flour in a wide bowl, add salt, water and knead to a soft but stiff dough. Keep it aside covered.

For the Cauliflower stuffing

Clean, wash and soak the florets in hot water for 10 mins. Then grate it fine. Keep it aside.

Heat a non stick pan with oil, saute the onions, then add minced garlic, green chilies. Saute till the onions are browned.

Then add all the spices, mix well and saute for couple of mins. Remove and allow to cool. Finally add finely chopped coriander leaves.

For making the paratha:

Divide the dough into equal balls. Dust the ball and flatten the sides. Place a tablespoon of the stuffing in the middel and gather from all sides to completely close the stuffings.

Again dust and roll out slowly. You may have the stuffing coming out, that’s fine, roll out slowly so that the stuffing is intact.

Heat a tawa and grease with oil. Once it’s hot, cook the paratha on both sides.

Remove and finally spread a bob of butter on top. Serve with Curds and Mango Pickle.

Notes:
You can add little aloo to help the binding. But this cauliflower stuffing was very soft enough to handle well.
Play with different spices amchur etc to get a different taste.

Sending this to Pavani, who is hosting my Kid’s Delight event, themed on Deceptively Delicious.