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Cauliflower (Gobhi) Paratha
February 13, 2008 | 52 Comments
We have over 200 recipes on our blog, and just two for parathas (a type of Indian flatbread, often stuffed).
That’s because
a) Parathas are a lot of work. Oven-baked breads are more convenient to make.
b) We didn’t consistently find a brand of atta (whole wheat flour ground a tad finer than the type used to make yeasted breads) that we liked.
Most brands have 50% all purpose flour mixed in. The 100% whole wheat varieties were either past their prime, or not of the right texture.
Then Bhavani (of the Lime Rice and Tomato Rice fame) called us to say she’s flying across the country to visit us. In passing she mentioned that they are a roti-loving family.
Heck, we had no atta at home, and J went to buy some. He picked up a packet that said “100% whole wheat”, and we thought, “Here we go again.”
When Bhavani was here, she volunteered to make parathas for dinner. “I make them almost every night, and they are a breeze”, she said, as she churned them out one after the other, with different stuffings.
It’s the closest you could get to food porn. After she left, we, who bitch and moan about how much work they are, were lured into trying them again. They are not XXX-rated like hers, but pretty darn good. Part of the secret lies in the flour.
We scored this time. The brand is called Annapurna, marketed by Hindustan Lever. We have no affiliation to that company, but we have to say, the atta is fresh, fragrant, and ground a bit finer than usual.
Bhavani concurs. We think it comes closest to the wheat flour in India which is ground fresh to the perfect texture at the local “chakki” (mill).
Now, we make rotis or parathas once in two weeks or so.
Cauliflower is one of those stinky vegetables that don’t excite us very much. Usually, we use cauliflower just for pav bhaji. We like it best heavily spiced or concealed amidst other ingredients. This time we stuffed it in dough.
Really good eats.
CAULIFLOWER (GOBHI) PARATHA
Makes 12
Knead together
3 cups whole wheat chapati flour (atta)
a little over 1 cup water
salt to taste
until a pliable but non-sticky dough is formed. Let it rest in a covered, oiled bowl for atleast 30 minutes. (If refrigerated, it can stay this way for a day or two).
For the filling,
toast on the stovetop or microwave
1/2 tsp cumin seeds and
1/2 tsp dried pomegranate seeds (anardana)
until aromatic and toasted – about 20-30 seconds in the microwave on HIGH. Then powder them in a mortar and pestle.
The dried pomegranate seeds (anardana) lend tartness. If you don’t have it, use 1/2 tsp lime juice.
put in a microwave-safe bowl
2 cups very finely minced or grated cauliflower florets
salt to taste
1/4 tsp turmeric powder
salt to taste
1/4 tsp cayenne chilli powder (or to taste)
1/2 tsp coriander powder
1/2 tsp grated ginger
Microwave on HIGH for 5-6 minutes until the florets mash easily when pressed with a fork.
Add the cumin-anardana powder and mix.
Add 2 tablespoons finely chopped cilantro
1 finely minced green chilli
and mix it together.
Let it cool a bit.
Divide the dough into 12 equal portions and roll them into balls. Dust each with flour if necessary.
Likewise, divide the filling into 12 equal portions.
Roll out each ball of dough to a circle about 3 to 3.5 inches in diameter. Make it a bit thicker in the middle Place it in your hand like a cup, put the filling in, and pinch and seal the edges.
Ball of dough (left), with stuffing (middle), sealed with stuffing (right)
Roll out each stuffed ball of dough lightly into a disc about 10 inches in diameter, taking care not to break the dough. If it does tear, stick a small piece of dough on the tear to seal it.
Toast one side on a hot cast iron or metal pan on medium-high heat until it gets a few brown spots, add
1/ tsp oil/ghee (clarified butter)
turn it to the other side, and toast with another
1/4 tsp oil/ghee.
Press down with the spatula gently for even cooking on the edges.
Make all the parathas this way. Store them stacked one upon the other in foil or in a kitchen towel.
Cauliflower Parathas with Jalapeno Poppers and Herb Yogurt
HERB YOGURT:
Mix 2 cups plain yogurt (lowfat is fine) with
1/2 cup loosely packed fresh herbs
We used Thai basil.
Roast 1/2 tsp cumin seeds, powder and add to the yogurt along with
chilli (cayenne) powder and
salt to taste.
Mix and serve.
Cauliflower Parathas go to Petra @ Chili und Ciabatta for Bread Baking Day, where the theme is Flatbreads.
And to Sra @ when my soup came alive for A Fruit a Month: Pomegranate (pomegranate seeds count, don’t they?).
anardana, atta, Cauliflower, Chillies/Peppers, flatbread, Flour, Ginger, gobhi parantha, India, paratha, pomegranate seeds, Thai basil, Wheat, yogurt
Parathas are supposed to be vegan, as in you use oil and not ghee
not in india where i grew up.