Vegan Gobi Paratha Cauliflower-Stuffed Flatbread
Vegan Gobi Paratha, also known as cauliflower-stuffed flatbread, is a popular Indian dish that combines the wholesome goodness of whole wheat flour with a flavorful cauliflower filling. These parathas are not only delicious but also nutritious, making them an excellent choice for breakfast, lunch, or dinner.
INGREDIENTS
For the Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- Water (as needed to make the dough)
For the Filling:
- 2 cups grated cauliflower (gobi)
- 1 small onion, finely chopped
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Vegetable oil (for cooking)
INSTRUCTIONS
Prepare the Dough:
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water and knead the mixture into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Make the Filling:
- In a separate bowl, combine the grated cauliflower, finely chopped onion, finely chopped green chilies, cumin seeds, turmeric powder, ground coriander, garam masala, and salt. Mix well to form the filling.
Assemble the Gobi Parathas:
Divide the dough into equal-sized portions and roll them into balls.
Take one ball of dough and flatten it slightly. Dip it into some dry whole wheat flour to prevent sticking.
Roll out the dough ball into a small circle, about 4-5 inches in diameter.
Place a portion of the cauliflower filling in the center of the rolled-out dough.
Gather the edges of the dough and bring them together to seal the filling inside. Pinch off any excess dough.
Gently flatten the stuffed dough ball with your hands.
Roll it out again into a paratha, taking care not to break the filling. Aim for a thickness of about 1/8 to 1/4 inch.
Cook the Gobi Parathas:
Heat a skillet or griddle over medium-high heat.
Place the rolled-out gobi paratha on the hot skillet.
Cook until small bubbles form on the surface, then flip it over.
Brush the cooked side with a little vegetable oil, then flip it again.
Brush the other side with oil as well.
Cook until both sides are golden brown and crispy.
Serve the Vegan Gobi Parathas:
Remove the gobi paratha from the skillet and place it on a plate.
Garnish with chopped fresh cilantro leaves if desired.
Repeat the process with the remaining dough and filling to make more parathas.
Serve the gobi parathas hot with vegan yogurt, pickle, or chutney.
TIPS
- You can adjust the spiciness by adding more or fewer green chilies.
- Ensure that the filling is well-drained to prevent the parathas from becoming soggy.
- Use a non-stick skillet or griddle to reduce the amount of oil needed for cooking.
- These gobi parathas are delicious on their own but also pair well with vegan raita or a side salad.
- Leftover parathas can be refrigerated and reheated for later consumption.
NUTRITION VALUE
- Calories: 150-200 (approximate values)
- Carbohydrates: 30-35g
- Protein: 6-8g
- Fat: 1-2g
- Fiber: 4-5g
