Cauliflower Paratha (Gobhi Paratha) (parota)

Ingredients

• 165 g Whole wheat flour (Whole wheat flour)
• 150 g All‑purpose wheat flour
• 1 cuillère à café Salt
• 1 cuillère à soupe Vegetable oil (For the dough)
• 250 ml Hot water (Warm water, not boiling)
• 250 g Cauliflower (Florets, washed and cut into small pieces)
• 2 gousses Garlic (Crushed or finely chopped)
• 1 cuillère à café Fresh ginger (Grated)
• 1 Medium onion (Thinly sliced)
• 1 cuillère à café Mustard seeds
• 1 cuillère à soupe Flour (for cooking) (To slightly thicken the filling sauce)
• 1 cuillère à café Garam masala
• 0.75 cuillère à café Chili powder (About ¾ tsp)
• 1 cuillère à café Paprika
• 1 cuillère à café Ground cumin
• au goût Salt (for the filling)
• 2 cuillères à soupe Additional oil for cooking the parathas

Instructions

1. Prepare the dough

   In a large bowl, combine the whole wheat flour, all‑purpose flour and salt. Add the vegetable oil then gradually incorporate the hot water while kneading until you obtain a smooth, slightly sticky dough.

   Time: PT5M

2. Dough resting

   Cover the bowl with a damp cloth and let rest for 10 minutes so the gluten can relax.

   Time: PT10M

3. Prepare the filling

   Thinly slice the onion, chop the garlic and grate the ginger. Set aside.

   Time: PT5M

4. Pop the mustard seeds

   Heat 1 tbsp oil in a pan over medium heat. Add the mustard seeds and wait until they pop (≈30 seconds).

   Time: PT30S

5. Slightly thicken

   Sprinkle 1 tbsp flour into the pan, stir quickly for 30 seconds.

   Time: PT30S

6. Cook the onion

   Add the sliced onion, cook until it becomes translucent (≈3 minutes).

   Time: PT3M

7. Add garlic and ginger

   Stir in the garlic and ginger, cook an additional 1 minute.

   Time: PT1M

8. Cook cauliflower and spices

   Add the cauliflower, garam masala, chili powder, paprika, cumin and salt. Sauté for 2‑3 minutes, then add a splash of cold water to prevent the mixture from sticking. Mix until the cauliflower is slightly softened.

   Time: PT4M

9. Cool the filling

   Remove the pan from heat and let the filling cool for 5 minutes before using.

   Time: PT5M

10. Form the dough balls

    Divide the rested dough into 10 equal balls. Lightly dust each ball with flour and roll them out with a rolling pin into discs about 10 cm in diameter.

    Time: PT10M

11. Stuff and reshape

    Place 1 tbsp filling in the centre of each disc, fold the edges to enclose the filling, reshape into a ball then roll again into a disc about 15 cm in diameter.

    Time: PT15M

12. Cook the parathas

    Heat a non‑stick pan over medium heat (≈180°C). Lightly brush with oil, place a paratha and cook 2 minutes each side until a beautiful golden colour is achieved. Repeat with the remaining parathas adding a little oil between each cooking.

    Time: PT20M

    Temperature: 180°C

13. Serve

    Serve the parathas immediately, hot, accompanied by raita, plain yogurt or chutney of your choice.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole wheat flour: All‑purpose flour
• Instead of All‑purpose wheat flour: Whole wheat flour
• Instead of Salt: Sea salt
• Instead of Vegetable oil: Ghee, Melted butter
• Instead of Cauliflower: Broccoli
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Medium onion: Shallot
• Instead of Mustard seeds: Mustard powder
• Instead of Flour (for cooking): Rice flour
• Instead of Garam masala: Curry powder
• Instead of Chili powder: Cayenne
• Instead of Paprika: Smoked paprika
• Instead of Ground cumin: Ground coriander
• Instead of Additional oil for cooking the parathas: Ghee

Equipment Needed

• Large mixing bowl
• Rolling pin
• Non‑stick pan
• Spatula
• Chef's knife
• Fine grater (optional)
• Measuring spoons (teaspoons and tablespoons)
• Cutting board
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Knead the dough until a smooth and slightly sticky consistency is achieved.
• Cook the filling just enough to soften the cauliflower without making it mushy.
• Roll the stuffed dough without tearing it.
• Cook over medium heat to obtain an even golden colour without burning.

Chef Tips from the Video

• Use ghee instead of oil for a more authentic flavor.
• Lightly dust the work surface with chickpea flour to prevent the dough from sticking.
• Serve with mint chutney for a fresh contrast.

Troubleshooting

Storage

Refrigerator: Store the parathas in an airtight container for 2 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the dough the night before and keep it refrigerated, covered with plastic wrap.
• The filling can be cooked 2 days ahead and gently reheated before assembly.