Winter months in Delhi means there will be lots of lots of parathas cooking in my kitchen. I use seasonal vegetables like radish, cauliflower, carrots, fresh red chillies, onions and of course the most favourite of all - Aloo/potato. I even make Cheese paratha on some days. Hot parathas with a dollop of white butter, eaten straight off the tava is an enjoyable and comforting experience.
Though the procedure and technique for making tava parathas is the same as Mooli paratha or Aloo paratha, which I have shared earlier, I still thought of documenting this recipe for all my readers who have requested me to share this recipe.
It is always a great idea to grate the cauliflower just before making the paratha so that they remain fresh. Wash the cauliflower under running water before you start making them.
I get fresh seasonal cauliflower that does not have any insects or worms . But in case you want to be really sure, you can boil water in a tall ,wide vessel, add salt and turmeric powder. Switch off and dip the entire ( whole cauliflower) for 1 minute, remove and wash them again in running water before grating.
Gobi Paratha | Cauliflower Paratha:
Preparation time : 45 minutes
Cooking time : 20-25 minutes
Serves : 4
Special Equipment/ vessel: Tawa/pan
1 Cup = 250 ml Cup
For the dough:
For the filling :
1 medium size cauliflower ( cleaned and grated)
1 teaspoon carom seeds/Ajwain
handful of cilantro/coriander leaves ( finely chopped)
2-3 green chillies or fresh red chilles ( finely chopped )
salt to taste
Ghee/Butter/Oil for toasting
For garnish :
1 tablespoon butter
1. Prepare the dough as you make for Chapatti /chapathi .
2. For making the filling, add the ajwain, salt, green/red chillies and cilantro to the grated cauliflower.
3. Mix well .
4. Squeeze the water out of the mixture. Your filling is ready.
Chef tip : You will have to squeeze water 2 to 3 times to completely drain the water. I even drain them half way while making parathas. This step is to prevent sogging of the parathas while rolling.
To prepare Gobi Paratha:
1. Divide the dough into smaller portions.
2. Shape them into balls.
3. Roll out a portion of the dough on a lightly floured board into a 3" circle.
4. Spoon the filling in the centre of the circle and pull up the dough, pinch and cover the filling.
5. Now, place this between your palms and flatten it with gentle pressure to make a small circle with uniform thickness.
6. Flour your working board , coat both sides of the paratha with flour and gently roll out the paratha into 6"circle.
TIP: Place some flour in a wide plate while rolling the dough. As and when the paratha stick even lightly to the working board, dust both sides of the dough with flour and then continue rolling.
7. Place the paratha in a hot tawa and cook them in medium flame by brushing oil or ghee. Refer here for stepwise pictures.
8. Repeat the same procedure for the rest of the parathas.
Serve hot with Achaar(pickle) and dahi. I served a lasooni palak ( garlic flavoured spinach gravy) along with parathas .
Happy Cooking !