Stuffed flatbread with a spiced cauliflower filling.
Prep: 1 hour
Cook: 1 hour
Serves: 20 people
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How to Prepare
Prepare the dough by mixing 5 cups of whole wheat flour with water and a pinch of salt in a large bowl. Knead until soft and smooth. Cover and let it rest for 30 minutes.
Grate 2 large cauliflowers (gobi) using a grater. Squeeze out excess water from the grated cauliflower using a clean cloth.
In a mixing bowl, combine the grated cauliflower with 2 finely chopped green chilies
1 tsp ginger paste
1 tsp cumin seeds
1 tsp garam masala
1 tsp coriander powder, salt to taste, and 2 tbsp chopped coriander leaves. Mix well to make the stuffing.
Divide the dough into 20 equal portions. Roll out one portion into a small circle, place 2-3 tbsp of the cauliflower stuffing in the center, and fold the edges to seal it completely.
Roll out the stuffed dough gently into a larger circle (about 6-7 inches in diameter), ensuring the stuffing doesn't come out.
Heat a tawa over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear. Flip it over.
Apply 1 tsp of ghee or oil on the cooked side, flip again, and apply ghee on the other side. Cook until golden brown spots appear on both sides.
Repeat the process for the remaining dough and stuffing. Serve hot with yogurt, pickle, or butter.