Gobi Paratha (Cauliflower Stuffed Flatbreads)

Method

1. 1

   Mix the flour, half a teaspoon of the salt and 1 tablespoon of the oil in a bowl. Add the warm water a little at a time and knead for 8 minutes into a soft, smooth dough. Cover and rest for 20 minutes.

   20 min
2. 2

   Meanwhile, grate the cauliflower into a bowl, toss with the remaining 1.5 teaspoons of salt and leave for 10 minutes. Tip it into a clean tea towel and squeeze out as much liquid as you can. The filling must be dry or the parathas will split.

   10 min
3. 3

   Mix the cauliflower with the chilli, ginger, fresh coriander, cumin, ground coriander and chilli powder.

4. 4

   Divide the dough into 8 balls. Roll one out to a 10 cm circle, put 2 heaped tablespoons of filling in the middle, pinch the edges together over it like a purse and flatten gently. Dust with flour and roll out to about 16 cm, pressing lightly so the filling does not break through.

5. 5

   Heat a dry frying pan over a medium high heat. Cook a paratha for 1 minute until small bubbles appear, flip, brush with a little oil and cook for 1 to 2 minutes. Flip again, brush the other side with oil and press down with a spatula until golden brown with darker spots.

   4 min
6. 6

   Wrap the finished parathas in a clean tea towel or foil to keep them soft and warm while you cook the rest. Serve with yoghurt or pickle.