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