Indian cuisine · Breakfast & Eggs

Gobi Paratha

Whole-wheat flatbread with a spiced cauliflower filling, pan-fried golden brown in ghee and served with butter.

Ingredients · for 4 servings

• 400 g whole-wheat flour (atta)
• 1 small cauliflower
• 2 green chilies
• 1 piece ginger (3 cm)
• 1 tsp garam masala
• 1 tsp amchur (mango powder)
• 1 tsp cumin seeds
• 1/2 bunch cilantro
• 3 tbsp ghee
• 1 tbsp butter
• Salt

Instructions

1. Knead the flour with 1 tsp salt and about 250 ml lukewarm water into a smooth dough, rub with 1 tsp ghee and let rest covered for 30 min.
2. Finely grate the cauliflower, mix with 1 tsp salt, let sit for 10 min. and then squeeze out firmly in a kitchen towel — the drier the filling, the easier the paratha rolls.
3. Finely chop the chilies, ginger and cilantro and mix into the cauliflower along with garam masala, amchur and the cumin seeds coarsely crushed in a mortar.
4. Divide the dough into eight balls, roll each into a 10 cm disc, place 2 tbsp filling in the center, fold the edge over the filling and seal well.
5. Carefully roll out the filled balls with a rolling pin to 18 cm across and cook in a dry pan over medium heat for 2 min. per side, brushing with ghee, until brown spots form.
6. Brush the hot parathas with a piece of butter, stack them up and serve immediately with yogurt or pickled vegetables.