Cauliflower Parathas with Dill | Gobhi Paratha Recipe | Vegan Cauliflower Flatbreads with Dill
Winter is almost here. And for someone who loves to cook, it means an abundance of fresh vegetables like cauliflower, peas, cabbage, red carrots and green beans.
The thing about seasonal vegetables is that you don’t have to do much to them. They are already so full of flavour that less is more. I’m not a fan of adding a laundry list of spices to a dish. It totally kills the natural flavours of the ingredients. While I love spices like any other self respecting Indian cook, using them with restraint helps each spice shine through. Otherwise, it is just a medley of random spice flavours forced to gel together.
Winters in India (especially the North) means parathas, curries, halwa. These dishes not just taste better because the veggies are so very fresh, but the winter chill also ignites the appetite for hearty meals.
hot-off-the-tava cauliflower parathas with a small blob of butter melting over it with a steaming hot cup of tea
Bliss, isn’t it?
This cauliflower paratha I’m sharing with you has an added dimension of flavour from dill (soa /soya in Hindi and Punjabi / Shepu in Marathi / Sabsige soppu in Kannada). This feathery delicate herb lends its aromatic herbaceous flavour to the cauliflower. The stuffing mixture is very delicately spiced so as not to overwhelm the flavour of dill. This is a variation on the regular Gobhi Paratha recipe that I love. You’ll find some other gobhi paratha ideas in the recipe notes.
These parathas are best eaten as soon as they are made. But if you do have to make a bigger lot, preheat an oven at around 150 Celsius, and keep the gobhi parathas warm until you make the rest.
More cauliflower recipes you will love to try this winter:
The basic steps to prepare cauliflower parathas:
- Prepare a whole wheat flour dough
- Prepare a lightly sautéed filling of grated cauliflower with spices and herbs
- Stuff the mixture between two thin rolled out circles and cook the parathas
- Mixing bowl to prepare dough
- Saute pan to prepare the stuffing mixture
- Rolling pin and board to roll out parathas
- Tava to cook parathas
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