Gobi Paratha
Crispy, flaky Indian flatbread stuffed with spiced mashed cauliflower. Serve with yogurt and pickles for an authentic, satisfying vegetarian meal.
- Total time
- 45 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup water
- 2 cups cauliflower, fresh
- 1 whole onion, medium
- 1 whole green chili, fresh
- ½ teaspoon cumin seeds
- 5 tablespoons ghee or vegetable oil, divided
- 1 pinch salt and pepper to taste
Instructions
- 1
Pour 1.5 cups all-purpose flour into a large mixing bowl, then add 0.5 teaspoon salt and 1 tablespoon ghee to the flour.
- 2
Add 0.5 cup water a little at a time, mixing with your hand after each addition until a soft, sticky dough forms that comes together as a ball.
- 3
Knead the dough on a clean, lightly oiled surface for 5 minutes, pushing it forward with your palm and folding it back toward you repeatedly, until it becomes smooth and elastic.
- 4
Cover the dough with an overturned bowl or plastic wrap and let it rest at room temperature for 15 minutes.
- 5
Cut the cauliflower into florets roughly the size of walnuts, then place them in a microwave-safe bowl with 2 tablespoons water, cover loosely, and microwave on high for 5 minutes until tender.
- 6
Drain the cooked cauliflower in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess water.
- 7
Dice the onion into 1/4-inch cubes by slicing it lengthwise from root to tip into thin slivers, then cutting crosswise into small pieces.
- 8
Remove the stem from the green chili, slice it lengthwise in half, scrape out the seeds with the side of your knife if you want less heat, then mince it into pencil-tip-sized pieces.
- 9
Heat 1 tablespoon ghee in a medium skillet over medium heat until it melts and shimmers, about 45 seconds.
- 10
Add 0.5 teaspoon cumin seeds to the hot ghee and stir constantly for 30 seconds until they smell strongly fragrant and begin to darken slightly.
- 11
Add the diced onion to the pan and stir frequently for 3 minutes until the pieces turn translucent and just begin to turn golden at the edges.
- 12
Add the minced green chili and the cooked cauliflower to the pan, then stir gently to combine, cooking for 1 minute until all ingredients are heated through.
- 13
Remove the pan from heat and mash the cauliflower roughly with the back of a wooden spoon until about three-quarters of the pieces are crushed but some small chunks remain.
- 14
Stir in salt and pepper to taste, then set the filling aside in a small bowl to cool for 5 minutes.
- 15
Divide the rested dough into 4 equal pieces by cutting the dough ball in half, then cutting each half in half again.
- 16
Roll each piece into a ball between your palms, then flatten it into a disk about 3 inches wide and 0.25 inches thick on a lightly oiled surface.
- 17
Place 2 tablespoons of the cooled cauliflower filling in the center of each disk, then bring the edges of the dough up and over the filling, pinching them together at the top to seal it inside.
- 18
Gently flatten each sealed ball into a round paratha about 0.25 inches thick, working carefully so the filling does not break through the dough.
- 19
Heat 1.5 tablespoons ghee in a 10-inch cast iron skillet or nonstick pan over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 20
Carefully place one paratha into the hot ghee, then cook without moving it for 2 minutes until the bottom is golden brown and the surface looks lightly set.
- 21
Flip the paratha with a spatula and cook the other side for 1.5 minutes until it is golden brown and crispy.
- 22
Transfer the cooked paratha to a clean plate, then repeat steps 19–21 with the remaining parathas, adding 0.5 tablespoon ghee to the pan before each one.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- microwave-safe bowl
- fine-mesh strainer
- cutting board
- chef's knife
- medium skillet
- wooden spoon
- 10-inch cast iron skillet or nonstick pan
- spatula
- small bowl
- clean plate
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