Crispy Spiced Cauliflower Flatbread — Gobi Paratha
A Punjabi weekend brunch flatbread stuffed with a spiced grated cauliflower filling, griddled with ghee until edges are crisp and golden.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine atta, dough salt, and 2 tsp oil. Add warm water 1 tbsp at a time, mixing until soft dough forms. Knead 3 minutes until smooth, cover, rest 15 minutes. Meanwhile, squeeze grated cauliflower hard in a towel to remove moisture. Mix squeezed cauliflower with filling salt, ginger, green chillies, coriander, cumin, ground coriander, chilli powder, carom seeds, garam masala, and amchur. Set aside 5 minutes.
Stuff
Divide dough and filling into 4 equal portions. Roll one dough ball into a 4-inch round. Place filling in centre, gather edges, pinch closed to seal. Flatten gently, dust with flour, roll to 7-inch round with light pressure. Repeat with remaining three portions to form 4 parathas.
Fry 1
Heat non-stick skillet over medium heat 2 minutes. Place first paratha on dry pan, cook 90 seconds until small bubbles appear. Flip, brush top with 0.5 tbsp ghee, flip again after 60 seconds, brush second side with 0.5 tbsp ghee.
Crisp
Press paratha edges with spatula over medium heat. Cook 60 seconds per side, flipping twice more, until both sides are deeply golden brown with crispy edges. Transfer to plate, cover with clean towel.
Fry 2
Repeat entire frying and crisping process with remaining three parathas in batches, using 0.5 tbsp ghee per paratha, maintaining medium heat throughout. Work through all parathas, keeping cooked ones warm under the towel.
Plate
Serve hot parathas with generous dollops of plain yogurt, mango pickle, and cold lassi alongside.
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