Phool Gobi ke Paranthe | Cauliflower Paratha

Cauliflower is a vegetable that I am at a loss to cook with. I mostly use it in Pulao and Biryani or then in a dry curry such as Phool Gobi Aur Matar ki Bhaji (Cauliflower and Peas Curry). Recently, I learnt to make this Phool Gobi Ke Paranthe (Cauliflower Paratha) from the lady who helps me with cooking and it turned out to be a delight and a much-needed addition to my repertoire of cauliflower-based  dishes.

As with all stuffed parathas, enjoy this Paratha with cold dahi (curd or plain yoghurt), white butter and spicy pickle!

Do try my recipes for Paneer Paratha, Thepla, Palak Paratha, and Aloo Paratha.

Makes: 6

Ingredients for Dough

1. Wheat Four – 2 Cups + 1/4 Cup
2. Salt – 1/4 tsp
3. Oil – 2 tsp
4. Water as Required

Ingredients for Stuffing

1. Cauliflower Florets – 300 gms
2. Green Chillies – 3
3. Grated Ginger – 3/4 tsp
4. Turmeric – 1/4 tsp
5. Finely Chopped Coriander Leaves – 1 tbsp
6. Salt to Taste

Ingredients to Cooking the Paratha

1. Ghee – 3 tbsp (Vegans can use Oil)

To Make the Dough

1. Add the salt to the 2 cups of wheat flour.
2. Gradually add water and knead into a firm but pliable dough.
3. When the dough is ready, add the oil or ghee and knead with a light hand.
4. Cover and set aside for 30 minutes.

To Make the Filling

1. Boil about 1.5 litres of water.
2. Add the cauliflower florets to the boiling water.
3. Let the cauliflower cook in the boiling water for 3 to 5 minutes.
4. Turn off the heat and keep covered for 1o minutes.
5. Drain the water from the cauliflower.
6. Leaves the cauliflower florets in the colander for 10 minutes till all the water is drained off.
7. Grind the green chillies and ginger to a smooth paste.
8. Place the cooked florets in a large bowl.
9. Add the green chilli-ginger paste, salt, turmeric and coriander.
10. Mix well and mash to form a coarse mash.

To Make the Phool Gobi ke Paranthe

1. Divide the dough into 6 equal portions.
2. Divide the cauliflower filling into 6 equal portions.
3. Roll each portion of dough between your palms to form a smooth ball.
4. Roll each portion of filling between your palms to form a smooth ball.
5. Pat down the dough to form a flat disc.
6. Dust the rolling surface lightly with some flour.
7. Place the dough disc onto the rolling surface.
8. With a rolling pin, roll the dough into a 4″ circle.
9. Place one portion of cauliflower filling in the middle of the dough.
10. Fold the dough over the filling and roll between your palms to form a smooth ball.
11. Pat down the dough to form a flat disc.
12. With a rolling pin, roll the dough into a 6″ circle about 1/4″ thick.
13. On a hot pan or girdle, drizzle some ghee.
14. Place the Phool Gobi ka Paratha onto the pan.
15. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
16. Spread some ghee onto the uncooked side of the paratha and flip over.
17. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
18. Repeat steps 5 to 17 to make other parathas.
19. Serve the Cauliflower Parathas hot with chilled dahi (yoghurt) or pickle on the side.

Tips

• When making the filling, ensure that the cauliflower florets are mashed to coarse bits. If not, the covering of the Cauliflower Paratha will tear.