North Indian · Breakfast
Gobi paratha with curd
Whole-wheat flatbread stuffed with spiced grated cauliflower, a lighter Jain-friendly classic.
- Calories
- 489 kcal
- Protein
- 16 g
- Carbs
- 71 g
- Fat
- 16 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: dairy, gluten.
Ingredients
- 80 g Wholewheat flour (atta)
- 130 g Cauliflower
- ¾ chilli Green chillies
- 6 g Coriander
- ¾ tsp Ground cumin
- ¼ tsp Chilli powder
- ¼ tsp Salt
- ¾ tbsp Sunflower oil
- 100 g Plain yogurt (curd)
Method
- Grate the cauliflower, squeeze out excess water, and mix with chilli, coriander, cumin and half the salt.
- Make a soft dough with atta, remaining salt and water; rest 10 minutes.
- Divide into 2 balls, stuff with the cauliflower mix and roll out carefully.
- Cook on a hot tawa with a teaspoon of oil each side until golden, about 3 minutes a side.
- Serve hot with curd.
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