Gobi (Cauliflower) Parathas 8.000

Shulie Madnick/Food Wanderings

Mar 26, 2014

For this stuffed flatbread, use either regular whole-wheat flour or atta, a more refined whole-wheat flour available at Indian markets.

These are best served right after they are made.

Make Ahead: The dough needs to rest for 30 minutes. The salted cauliflower needs to sit for 30 minutes.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • For the dough
  • 1 pound whole-wheat flour, plus more for dusting (see headnote)
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons vegetable oil, plus more for optional brushing
  • 1 cup plus 2 tablespoons water
  • For the filling
  • 8 ounces cored cauliflower
  • 1/2 teaspoon kosher salt
  • 1 tablespoon finely chopped dill
  • 3/4 tablespoon peeled,finely grated ginger root
  • 1/4 teaspoon minced green chili pepper (jalapeño or serrano)
  • 3/4 teaspoon ground cumin


For the dough: Sift the flour into a large mixing bowl. Add the salt and oil, using your fingers to work those ingredients into the flour. Add the water and continue to blend with your hands to form a dough. Knead for about 10 minutes, then cover with a clean, damp dish towel. Let the dough rest for 30 minutes.

Meanwhile, make the filling: Finely chop or grate the cauliflower and place it in a mixing bowl. Add the salt and stir to incorporate. Let the cauliflower sit for 30 minutes.

Squeeze as much moisture as possible out of the cauliflower, then stir in the dill, ginger, green chili pepper and cumin until well combined. The filling will be dry.

Heat a griddle, tawa (Indian griddle pan), cast-iron or nonstick skillet over medium heat.

Divide the dough into 8 equal portions, shaping them into balls. Flatten each one into a 3- or 4-inch disk. Hold one in your hand; spoon about 2 tablespoons of the filling onto the center. Pull up the edges of the dough to meet at the center, pinching them together at the top (like a dumpling).

Press the stuffed dough between the palms of your hands. Dust it lightly with flour, then use a rolling pin to roll it out to a 6- or 7-inch disk that’s as thin as possible (less than 1/8 inch).

Place the disk on the griddle/in the skillet and cook for 3 minutes on each side or until golden brown spots appear. For a crisp paratha, brush with a little oil and cook a bit longer (seconds, not minutes) on both sides. Transfer to a plate and cover the paratha loosely with a clean dish towel to keep it warm.

Repeat with the remaining dough; use parchment or waxed paper to separate the stacked parathas.

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Recipe Source

Adapted from Vikram Sunderam, executive chef at Rasika/Rasika West End.

Tested by Shulie Madnick.

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