Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Course: Main | Servings: 4
Difficulty level: Easy | Make ahead: Not recommended
Ingredients
For the dough
- 160 g Atta, wheat
For the stuffing
- 140 g Cauliflower / Gobhi, grated
- 6 g Green chillies, chopped finely
- 4 g Salt
- 1.4 g Dried chillies, powdered
- 2 g Garam Masala
For the paratha
- 16 ml Cow Ghee
Equipment needed
Tawa or cast-iron griddle; rolling pin and board; mixing bowl; grater.
Advance preparation
Grate or finely chop the cauliflower and flash-roast it with spices to reduce moisture. Knead and rest the dough before rolling.
Instructions:
For the dough
- Knead wheat flour into a soft dough with water. Allow dough to rest for ~10 minutes.
For the filling
- In a pan, heat oil. Add grated cauliflower, salt, green chillies, and red chilli powder and roast on high heat for ~2 minutes, stirring continuously until the gobhi has lightly caramelized. Add garam masala and mix. Turn the flame off.
To make paratha
- Divide the dough into four portions. Roll out one of the portions into a 6-in disc. Place a quarter of the filling in the center of the dough disc and fold the edges inward from all sides, pressing to seal in the filling. Repeat with the other dough balls.
- Heat a griddle and lightly brush its surface with ghee. Liberally dust the surface of a stuffed dough disc with dry flour. Roll out into a ~10-in paratha.
- Place rolled out paratha in the griddle and allow it to cook on one side for ~1 min on low flame. Flip and cook on the other side for ~45 seconds. Apply 1/2 tsp of ghee on the partly cooked surface. Flip and cook on medium flame pressing the paratha with a paratha presser for ~1 min or until golden. Apply 1/2 tsp ghee on the other side. Flip and cook , pressing with the paratha presser until golden brown.
Serving guidance
Serve hot straight from the tawa with curd, pickle, chutney or butter.
Nutrition (Per Serving)
Calories: 185 kcal | Protein: 5.1 g | Carbohydrates: 26.6 g | Fat: 6.3 g | Fiber: 6.1 g