Gobi Paratha
Grated cauliflower, squeezed hard, with ginger heat.
A Punjabi winter favourite. Raw cauliflower is grated, salted and squeezed of its water, then spiced with ginger, chili and ajwain so the filling cooks through on the tawa.
- Prep
- 40 min
- Cook
- 25 min
- Serves
- 5
- Level
- Medium
Ingredients
Makes 5 parathas
- 250 g (2 cups) whole wheat atta, plus extra for dusting
- 1/2 tsp fine salt
- 1 tbsp ghee or neutral oil, for the dough
- about 160 ml (2/3 cup) lukewarm water
- 300 g cauliflower florets, finely grated
- 1 tbsp grated ginger
- 1 green chili, finely chopped
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp garam masala
- 2 tbsp chopped coriander
- 1/2 tsp salt, for the cauliflower
- 3 tbsp ghee, for cooking
Method
Tap a step to mark it done.
Tawa tips
- Squeeze, rest, squeeze again. Wet gobi is the number one cause of torn parathas.
- The two-disc method is more forgiving than pleating for grated fillings.
