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Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

Makes 6 parathas.

Gobhi ParathaIngredients:

Dough:

1 cup whole-wheat flour

1/2 cup water (Use more as needed)

1/2 teaspoon of salt

Filling:

2 cup shredded cauliflower

1/2 teaspoon ajwain

1/2 teaspoon cumin seeds (Jeera)

1 chopped green chili

2 tablespoons chopped cilantro (green coriander)

1/2 teaspoon salt

Also needed:

1/4 cup whole-wheat flour for rolling

Oil to cook

Method

Dough

Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.

Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will

become too moist and hard to work with.

Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.

Making of paratha

Divide the dough and cauliflower mixture into 6 equal parts.

Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled

dough together to cover the filling. Repeat to make all six balls.

Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).

Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water

sizzles right away, the skillet is ready.

Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.

Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.

After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a

spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.

Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.

Parathas can be kept unrefrigerated up to two days,

wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.

Lacha Paratha is whole wheat layered crispy flat bread. Lacha Paratha is a treat with any meal and can be served with any gravy

based dish of your choice.

Makes 3

Ingredients

For Dough

1 cup whole wheat flour (atta)

1 teaspoon oil

1/2 teaspoon salt

Approx.1/2 cup water lukewarm

Also Need

1/4 cup whole wheat flour (atta) to help rolling

Approx. 2 tablespoons oil for cooking

Method

In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable. Knead the dough on a lightly greased surface. Cover the dough and set aside for at least fifteen minutes.

Knead the dough again before rolling the paratha and divide into three equal parts.

Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour. Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.

Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface.

Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side.

The more pleats you make, the more layers the paratha will have. You will end up with a long, narrow strip.

Form the pleated paratha into pinwheel; Press both sides lightly in dry flour.

Roll the pinwheel with a light hand into a circle approx. seven inches in diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle.

Place the paratha in the skillet. After a few seconds, the parathas will start to change color and begin to look dry. Wait half a minute, and then turn the parathas over. Let it cook for few seconds from other side.

Spread one teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color.

Repeat the same process for remaining paratha.

Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.