Gobi Paratha

Estimated — 4 ingredients not in food database (100% mass accounted for)

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Contains: gluten

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Method

1. 1In a mixing bowl, combine 200 g whole wheat flour, 1/2 tsp salt, and 1 tbsp oil. Gradually add 120 ml warm water and knead into a soft, smooth dough. Cover and rest for 15 minutes.
2. 2Meanwhile, heat 1 tbsp oil in a pan over medium heat. Add 100 g finely chopped cauliflower florets and sauté for 3 minutes until slightly tender.
3. 3Add 1/2 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp garam masala. Stir well and cook for 2 minutes until fragrant.
4. 4Remove from heat and let the filling cool slightly. Mix in 1 tbsp chopped fresh coriander and 1/4 tsp black pepper.
5. 5Divide the rested dough into 4 equal portions. Roll each into a ball, then flatten into a disc using your palm.
6. 6On a flat surface, roll each disc into a 15 cm circle. Place 2 tbsp of the cauliflower filling in the center of each circle.
7. 7Bring the edges up and pinch them together to seal the filling inside, forming a closed ball. Flatten gently with your palm.
8. 8Roll each ball into a 15 cm round paratha, using a little flour if needed to prevent sticking.
9. 9Heat a non-stick skillet over medium heat. Place one paratha and cook for 1–2 minutes on each side until golden brown spots appear.
10. 10Press gently with a spatula and apply 1 tbsp oil on top. Flip and cook the other side until crisp and golden. Repeat with remaining parathas.
11. 11Serve hot with a side of mint chutney or plain yogurt. Best enjoyed fresh.