Gobi Parathas - Cauliflower Flatbreads
I have never ever been a fan of dough, the idea of kneading and smell of wet flour always made me cringe a bit, but since this lockdown has started I have done a big U turn. It is now one of my favourite things to cook, from cinnamon rolls, to homemade naans, breads and parathas. I suddenly find it so therapeutic to knead dough, maybe because it takes time and I get to concentrate on the physical change of flour into a solid squashy form and then create delicious food.
So for the first time in my life I have been having fun with dough in my kitchen, it has been great discovering all of this, even without the help of my dough hook, which I spent 15 minutes looking for one day and finally found.... 2 days later.
I had some leftover cauliflower in the fridge one day so decide to make these easy gobi parathas, rather than stuffing them like the traditional method I grated the cauliflower up and used it in the dough. You could also whiz it up in the food processor which I think I would do next time to get smaller pieces and avoid the dough ripping.
Really simple and delicious to make, even the kids loved them, including my youngest who is really rather afraid of any vegetable that is not sweetcorn.
My favourite way to serve parathas is with yoghurt seasoned with salt & pepper, salted butter and pickle.
1/2 Cauliflower grated
3 Spring Onions finely sliced
1.5 inch Ginger grated
1 Garlic clove grated
1 Green Chili - ( leave out for the kids)
1/2 tsp cumin seeds
1/2 tsp ajwain seeds
1 tsp ground coriander
1 tsp garam masala
salt to taste
1/4 cup of chopped coriander
2/3 cups of Atta ( wholemeal chapati flour)
1/2 cups of Water
3 tbsps Rapeseed oil or softened butter to spread and cook in.
Method:1. In a large bowl combine the cauliflower, spring onions, ginger, garlic and chillies.
2. Add in all the dry spices, coriander and combine together with the atta.
3. After mixing together you will be able to see the amount of water that has naturally released from the ingredients before adding additional water to combine to form a dough.
4. Knead for 5-7 minutes until it has all come together and leave to rest for 30 minutes.
5. I made the kids a version without the chili and added some grated cheddar cheese too.
6. Take a golf ball sized amount in your hand and knead it into a round ball, coat in flour and roll out into a larger circle.
7. Spread a thin layer of oil/butter in the centre and fold over edges to for a small square shape.
8. Coat in flour again, roll into a thinner square shape.
9. Pre heat a frying pan/tawa/non stick crepe pan.
10. Shake off excess flour and place paratha down, cook for a few minutes on the first side before flipping over.
11.On the flipped over side coat again with a thin layer or butter or oil and continue to cook on both sides until cooked through.
12.Serve with accompaniments of your choice.