Low Sodium Gobi Paratha
Savor the wholesome goodness of Low Sodium Gobi Paratha, a delightful twist on the classic stuffed Indian flatbread that's perfect for health-conscious foodies! This recipe combines nutrient-rich whole wheat flour and a flavorful cauliflower filling spiced with aromatic garam masala, carom seeds, fresh coriander, and a hint of green chilies. With no added salt, these parathas are ideal for those looking to lower their sodium intake without sacrificing taste. Each bite is packed with vibrant spices and a tender yet satisfying texture, making it a guilt-free indulgence. Quick to prepare and served hot off the skillet, pair these golden beauties with creamy yogurt or a low-sodium pickle for a comforting meal that’s rich in flavor and light on the heart.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 cups Cauliflower florets
- 0.75 cup Water
- 3 tablespoons Oil
- 0.25 cup Fresh coriander leaves, chopped
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (ajwain)
Instructions
Begin by making the dough: In a large mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoon of carom seeds. Gradually add in 0.75 cup of water, mixing until the dough comes together. Knead for about 5-7 minutes until smooth and elastic. Cover the dough and let it rest for 15 minutes.
While the dough is resting, prepare the gobi (cauliflower) stuffing: Grate or finely chop 2 cups of cauliflower florets. Heat 1 tablespoon of oil in a pan over medium heat; add 1 teaspoon of cumin seeds, allowing them to sizzle for a few seconds before adding 2 finely chopped green chilies and 1 teaspoon of grated ginger.
Sauté the chilies and ginger for a minute, then add the grated cauliflower to the pan. Sprinkle 0.5 teaspoon of turmeric powder and 0.5 teaspoon of garam masala over the cauliflower. Stir well to combine.
Cook the cauliflower mixture for 5-7 minutes, stirring occasionally, until the cauliflower is cooked through but not mushy. Add 0.25 cup of chopped fresh coriander leaves and mix well. Remove from heat and allow to cool slightly.
Divide the dough into 8 equal portions and roll each portion into a ball. Take one dough ball, flatten it slightly, and roll it out into a small circle (about 4 inches in diameter).
Place about 2 tablespoons of the cooled cauliflower stuffing in the center of the rolled-out dough. Bring the edges of the dough together to encase the filling and pinch to seal. Gently flatten the filled dough ball and roll it out into a flat disc, about 6 inches in diameter.
Heat a non-stick tawa or skillet over medium heat. Place the rolled paratha onto the hot skillet and cook until small bubbles start to appear on the surface, about 1-2 minutes. Flip the paratha and brush lightly with oil.
Cook the second side until golden brown spots appear, about another 1-2 minutes. Flip again and brush the other side with oil, cooking for another 30 seconds if needed.
Repeat with the remaining dough balls and filling to make 8 parathas in total.
Serve the gobi parathas hot with yogurt or a low-sodium pickle.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 7.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
