This is an Indian/Pakistani flatbread with stuffed cauliflower. Use 100% whole wheat for making the flatbread (paratha). This recipe is a great source of fibre, vitamins and minerals. Check the nutrition facts panel (on the right) for detailed nutrition information, the daily value numbers in red indicates that the recipe has high amount of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to compare. This recipe contains all 2 food groups – vegetables and grains.
For The Dough
1.5 cups Whole wheat flour (gehun ka atta)
1 tsp Canola oil
1 tsp Salt
For The Gobi Stuffing
1.5 cups Cauliflower, grated
2 tsp Canola oil
1/2 tsp Cumin seeds
1/2 cup Onions, finely chopped
1 tsp Green chillies, finely chopped
1/4 cup Coriander (cilantro), fresh, , finely chopped
2 tsp Salt
whole wheat flour for rolling
4 tsp Canola oil for cooking
For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
For the gobi stuffing:
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the cumin seeds crackle, add the onions and green chillies and sauté on a medium flame for 30 seconds.
- Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
- Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the coriander and mix well. Keep aside.
- Divide the gobi stuffing into 5 equal portions. Keep aside.
- Divide the dough into 5 equal portions.
- Roll out a portion of the dough into a 100 mm. (4″) diameter circle using a little whole
wheat flour for rolling.
- Place one portion of the gobi stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 175 mm. (7″) in diameter using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook using a little oil, till both the sides are golden brown in colour.
- Repeat with the remaining dough and stuffing to make 4 more parathas.
- Serve hot.
This recipe is adapted from Tarla Dalal’s recipe.