Gobi Paratha (Stuffed Indian bread with Cauliflower)
A special breakfast for the Festival of Diwali!
During Diwali, everyone wears their finest clothes, and decorates their homes, lights fireworks and partakes in family feasts where sweets and gifts are shared. The name Diwali means “row of lights.” The festival generally symbolizes the victory of light over darkness.
Ingredients
Wheat Dough
- 3 cup whole wheat flour
- 1 cup Water or more if required
- Optional: Salt as required
- 1 tbsp Ghee
Cauliflower stuffing
- ½ cauliflower grated
- 1 green chilli chopped finely
- 1 tsp Shivani's Garam masala
- 1 tsp Red chilli powder
- Optional: Salt to taste
Let's make it!
Kneading Dough
- In a bowl take 3 cups whole wheat flour along with salt as required. Add 1 tablespoon ghee or oil.
- Next add 1 cup water or as required. Knead the wheat flour with water to a smooth dough. Cover and keep aside for 20 to 30 minutes.
Making Gobi Paratha Stuffing
- Rinse the cauliflower head very well. Grate cauliflower with a fine grater. Add some finely chopped green chilies to it. Mix the green chilies with the gobi. [gobi = cauliflower in Hindi] Set aside.
Making Gobi Paratha
- Take 2 small to medium sized balls from the dough. Dust with some flour on the rolling board.
- With a rolling pin, roll both the dough balls to a size of about 3 to 4 inches in diameter.
- Now spread some ghee over one of the rolled disc. Top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.
- Sprinkle 1 to 2 pinches of salt, red chili powder and Shivani’s Garam Masala Spice Blend all over on the grated gobi.
- Also sprinkle some wheat flour. As the grated cauliflower tend to be moist, sprinkling a little wheat flour helps the parathas not to be moist and sticky when rolling with a rolling pin.
- Be careful as not to under stuff or overstuff the paratha. Cover with the other rolled dough (disc).
- Press and seal the edges very well with your fingertips.
- Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin. Roll very gently and lightly till you get the paratha to a size of a chapati or roti.
Roasting Gobi Paratha
- On a hot skillet or griddle place the rolled gobi paratha. Roast the gobi paratha with ghee till browned and roasted on both sides.
- You can also press the gobi paratha edges with a spatula or spoon, so that they are fried well. Make all gobi paratha this way and stack them in a roti basket or casserole.
Your dish is ready! Enjoy it with yogurt, pickle and of course a steaming cup of Shivani’s chai on the side. It’s also great to pack for lunches.
All of our spice blends can be found at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada.