Gobi Paratta

Its been 2 weeks since I got Cauliflower from Devon Avenue. Moreover, I recently shifted from Golden Temple Atta to Ashirvad which is little bit costly. Heard, Ashirvad is pure wheat than Golden Temple. So, to experiment it, I thought to make Gobi Paratta. Wow, the decision is correct and it came out perfectly and yummy.

Make this dough well ahead of time, atleast 30 mts before so that paratta comes out very soft and easy to roll also.

Here is the recipe:

Stuffed Gobi:

Cauliflower : 1/2 Chopped nicely.
Coriander-cumin powder - 1 tsp
Chilli powder - 1/2 tsp
( some may use green chillies, that is also okay.)
Turmeric Powder- 1/2 tsp
Garam Masala - A pinch
And salt , Oil

Ofcourse, Atta ready.


1) In a kadai , fry cauliflower with those masalas, till it cooked and cool it off.
2) Make a ball sized dough (Lemon sized) and roll it out with the chapati roller.
3) Stuff the cooled cauliflower and close it. Then roll slowly to make paratta with the touch of extra atta.
4) Keep in a non-stick based tawa , and pour oil on both sides till it become nice and brown.

Thats it. Its ready and have it with Mango-ginger pickle and Raita. Best combination you must have tasted.

Will add the Photos soon...

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