Cauliflower Parathas with Dill | Gobhi Parathas
Servings Prep Time
4parathas 20minutes
Cook Time
20minutes
Servings Prep Time
4parathas 20minutes
Cook Time
20minutes
Ingredients
For the dough
For the filling
To prepare the parathas
Instructions
The Dough
  1. In a large bowl, mix flour with 1/2 tsp salt. Adding enough water, make a smooth dough as for rotis. Not very soft and sticky though. Give a final knead by adding 1 tsp oil. Cover and keep aside for 10-15 minutes.
The Filling
  1. Wash the cauliflower florets well. Pat dry with a cotton towel. If you have a food processor, put the florets in and pulse until you get coarse grains of cauliflower. Alternatively, you can use a box grater and grate the florets coarsely.
  2. Heat the oil in a pan. I like using mustard oil here for the flavour it imparts, but use any oil you prefer. Fry the sliced chillies and grated ginger for 30 seconds.
  3. Add the processed cauliflower and chopped dill. Stir on high flame for 4-5 minutes with constant stirring. Stir in all the spice powders + salt. Sometimes I use a combination of sandwich masala and cumin powder which gives a smoky flavour due to the presence of black salt in the masala.
  4. Feel free to use the spices you like here, but nothing too overpowering or the delicate flavour of dill will be lost.
  5. Once all the moisture has dried out of the mixture, remove the prepared stuffing into a bowl and keep aside. Make sure the cauliflower grains still have a bite to them.
Preparing the parathas
  1. Divide the prepared dough into 8 portions. Roll out each portion into a thin roti, with the aid of some flour. Lay out the rotis on the clean counter or stacked divided by parchment paper.
  2. To prepare each paratha, lay out one roti. Spread 2-3 tbsp of filling evenly over the rotis, leaving a 1/2 cm margin or so around the circumference. Moisten this margin using a fingertip dipped in water. Cover using the other roti (assuming it is of a similar shape and size). Press down around the margins, so they stick together. Use the rolling pin to lightly go over the parathas 1-2 times.
  3. Keep a tava / flat pan to heat. Place this paratha on tava, cooking on medium high heat. Press down lightly with a spatula. Turn over, apply few drops of oil or ghee on the cooked side. Once the bottom side is cooked too, apply some oil/ghee on this side, giving it a few more seconds on heat. Remove and prepare remaining 3 parathas similarly.
Recipe Notes

You can also use the method of stuffing the dough with the mixture, sealing the parcel and proceeding to roll it out into a paratha. This method allows you to stuff a lot more of the filling inside the partha.

Other herbs you can use in cauliflower parathas instead of dill are finely chopped methi (Gobhi Methi Paratha- again seasonal and fresh in winters), coriander (Gobhi Dhania Paratha) or even mint (Gobhi Pudina Paratha). Paneer also makes a good addition to the paratha stuffing. Saute grated paneer along with the mix until the mixture is fairly dry and proceed similarly.

Serving suggestions: fresh butter, pickles, fresh yogurt, green chutney