Stuffed Gobi Ka Paratha – Spiced Cauliflower Flatbread

Stuffed Gobi Ka Paratha Recipe is a simple wholesome flat bread, that is easy to make and nutritious to eat. The addition of flax seeds, along with spices and herbs, makes this paratha a perfect choice for a lunch box or a weekend breakfast along with a spicy mango pickle and yogurt. Course : North Indian Breakfast Ingridients : 1 Cauliflower (gobi) , cut into florets 1 Onion , roughly chopped 2 Green Chillies , finely chopped 1 inch Ginger , grated 2 sprig Coriander (Dhania) Leaves 1 teaspoon Cumin powder (Jeera) Salt , to taste 1 tablespoon Flax seeds , ground 1/2 teaspoon Turmeric powder (Haldi) Oil , for cooking Ingredients for the dough 2 cup Whole Wheat Flour Salt , to taste 1 teaspoon Oil Instructions To begin making the Stuffed Gobi Ka Paratha, we will get all the ingredients ready and handy by the side. The important step is to make a crumble of the cauliflower. You can either chop the cauliflower with a knife or grate using a grater. But in the method below I will be using a Chopper/ Food Processor.We will first knead the dough for the paratha. In a large mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes. Cover the dough and we will proceed to make the stuffing for the Gobi Paratha. To make the stuffing for the Gobi Paratha, add all the ingredients for the stuffing - Cauliflower florets, chopped onions, green chillies, ginger, coriander leaves, flax seeds, cumin powder and salt into a Food Processor. Pulse to make a coarse mixture of the gobi stuffing mixture.Transfer the stuffing to a bowl and check the salt and spices and adjust to suit your taste.The next step is to cook the Gobi Paratha. There are multiple ways to stuff parathas, but in this recipe, I am going to show you a really simple and fun way to do the stuffed paratha.Divide the dough portions into medium lemon size balls. Place some flour aside for dusting.Pat the portion of the dough and dust it in flour. Roll out the dough into a 5 inch diameter circle. Spoon a large portion of the filling and place it on one-half of the circle.Spread the gobi filling evenly on one-half of the circle and then cover it with the other half to form a half-moon shaped paratha or bring the edges together to the center to make a circular shape. Seal the edges by pinching and pressing it.Dust the paratha lightly in flour again and roll gently to remove any air pockets. Roll the paratha, adding very little pressure so the filling stays inside and does not ooze out.Proceed the same way to fill the remaining Gobi Paratha.The next step is to cook the paratha on the skillet or roti tawa. Preheat the skillet and then place the rolled out paratha on the skillet.Flip and cook on both sides until you see small air pockets coming out. Drizzle ghee or oil on the paratha and cook on low to medium heat until the paratha is cooked through and golden brown on both sides.Once cooked, transfer the paratha to a platter and cook the remaining Gobi Parathas the similar way.Serve the Gobi Paratha with a spicy mango pickle and Curd for a lovely breakfast.