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Gobi Paratha

July 17th, 2009

Gobi Paratha
I sure love Indian food, and lately I have been experimenting with more and more recipes.  I am pretty sure I would be in heaven if I could visit India and enjoy a home-cooked meal (or ten).  I have an Indian friend at work who describes some really amazing foods that she makes and her mother makes and I think I drool every time!

Well, I am on a paratha kick!  I was looking at the stats on my blog from my original paratha post and searching around for other recipes when I stumbled upon a recipe for ‘Gobi Paratha’ — a paratha stuffed with Indian seasoned, minced cauliflower.  From the moment I saw it I knew I had to try it.

cauliflower

I just did another search for parathas and found this recipe and realized that there are probably a ton of ways to do the same thing, but I think this second one looks slightly more challenging.  I do like how she stuffs the cauliflower slightly differently than I did, so I might combine the two next time. I also think I will combine the steps that include butter in the dough from the original recipe I made with the cauliflower stuffing to get a slightly flaky dough next time.  This recipe has a really plain dough which is not flaky at all, but it is still so delicious because of the filling.  Here’s what I did:

Ingredients (Dough):

  •  3 cups whole wheat flour
  • 1 and 1/4 cup water (more or less)
  • 1 teaspoon fine sea salt

Ingredients (Filling):

minced cauliflower

  • 1 cup or more, finely minced cauliflower
  • 1/2 small onion, minced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 4 to 6 cloves garlic, minced
  • 2 teaspoons canola oil
  • 2 to 3 teaspoons fine sea salt (to taste)

Method:

  1. Start by making the dough, mix the flour and salt in a large bowlmixing the flour
  2. Add the water about 1/8 cup at a time and mix well (I just did this with my hands) until the dough forms a firm ball.
    dough ball
  3. Let the dough rest while you make the filling (about 30 minutes)
  4. Heat up a skillet on medium heat with the canola oil
  5. Saute the onions and garlic for about 3 minutes
  6. Add the spices and cauliflower and mix well, cooking another minute or two until warm.
    cooking the filling
  7. Add a couple tablespoons of water and then cover to steam for about 5 to 10 minutes.
  8. Separate the dough into lemon sized balls and then split each lemon size ball into two equal sized balls.  One lemon sized ball will be the two halves that go around the filling.
    balls rolled out
  9. Roll out the two balls, place a heaping amount of filling on one and then cover it with the other, pressing down the edges to make a sort of seal.
    filling the halves
  10. Now, pay attention — I didn’t realize I was supposed to do this, roll out the filled paratha a bit
  11. Oil a hot cast-iron pan or griddle and heat each side for a minute or so, until toasted on each side.
    cooking the parathas
  12. Slice each paratha in half or quarters and serve hot.  This recipe will make between 4-8 depending on how big you make each ball and how much filling you put in each one.

I hope you enjoy them!

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  » By Keith Prickett