Cauliflower stuffed chapatti aka Indian gobi paratha

Vegan-friendly

Serves: 4

 Prep Time: 15 mins Cooking Time: 30 mins Total time: 45 mins

Need more ways to eat cauliflower? How about cauliflower stuffed chapatti that can be consumed for breakfast lunch or dinner. Our cauliflower chapatti is full of flavour and nutrition minus all the butter and fat that goes with traditional style of making this Indian cuisine. This dish can be enjoyed with curries, plain yogurt, or on its own.

Ingredients:

Dough

  • 1 1/2 cup whole wheat flour
  • 1/2 cup water (or as required)

Stuffing

  • 1 cup cauliflower florets
  • 2 medium sized onion finely chopped
  • 2 green chillies finely chopped
  • 1/2 tsp ginger grated
  • 1 tsp. salt (or as required)
  • 1 tsp. turmeric powder
  • 1 tsp. coriander
  • 1 tsp. cumin

Chapatti

  • 1 tsp. butter or oil (either olive or coconut)
  • rolling pin and board
  • griddle
  • wheat flour for dusting

Method:

Dough

  1. Add whole wheat flour to a large bowl. Then add warm water a little at a time and knead into a soft and pliable dough as you normally do for chapatti .
  2. Cover and keep it aside for 15 minutes.

Stuffing

  1. Put cauliflower in boiling water for 5 minutes and drain the water completely. Pat it dry and mince it in a food processor.
  2. Heat butter or oil, add cumin seeds, when it sizzles, add finely chopped onions and sauté until it turns a golden brown.
  3. Add the remaining ingredients. Sauté until all the moisture has evaporated leaving the mixture dry. Leave it to cool.

Stuffed chapatti (gobi parathas)

  1. Take the dough and make medium sized balls. Dust into whole wheat flour to prevent the dough from sticking. Roll it out into small circles on a board using the rolling pin.
  2. Place 2 tbsp. of stuffing on the top of a rolled out circle and spread the stuffing evenly using a spoon.
  3. Then place another rolled out dough on top of it and seal the corners by pressing it lightly.
  4. Now roll it out gently with the stuffing inside to a circle dusting wheat flour as needed to avoid sticking.
  5. Heat a griddle and place chapatti on it. Wait for bubbles to appear on the top and flip it over to the other side.
  6. Cook both sides until brown spots appear.
  7. Repeat the same process for the rest of the dough.

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