Gobi (Caluflower) Parathas

Posted4/23/2014 5:30 AM


1 pound whole-wheat flour, plus more for dusting


1½ teaspoons kosher salt

2 tablespoons vegetable oil, plus more for optional brushing

1 cup plus 2 tablespoons water


8 ounces cored cauliflower

½ teaspoon kosher salt

1 tablespoon finely chopped dill

¾ tablespoon peeled, finely grated ginger root

¼ teaspoon minced green chili pepper (jalapeno or serrano)

¾ 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.

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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), or 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 wax paper to separate the stacked parathas. Serve while hot.

Serves eight.

Adapted from chef Vikram Sunderam, Rasika

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