Gobi Parathas With Zucchini Raita

Gobi Parathas With Zucchini Raita

This wonderful recipe was created by Vaishali Honawar, author of the great blog Holy Cow a fantastic vegan food blog.She tested the GitaDini Rotito Rolling Board for this recipe and gave it a glowing review. Vaishali was kind enough to let us share her recipe and her review of the Rolling Board. This recipe is a great low-fat and perfectly nutritious meal. A wonderful start to the New Year and the all new GitaDini blog! Text and photos are curtesy of Vaishali Honawar and this is the link to the original blog post: Gobi Cauliflower Parathas with Zucchini Raita

Gobi Parathas are a great way to add the rather unglamorous yet incredibly nutritious cauliflower to your diet. Cauliflower has potent, cancer-fighting properties that it shares with its cruciferous cousins, namely Broccoli, Cabbage, Brussels Sprouts, Collard Greens, and Kale. But it can also be a challenging veggie to cook, because it is rather bland and, if overcooked, it can turn into an unappetizing mush.

For these parathas, I marry the cauliflower with a blend of spices and then envelop it in some crispy whole-wheat dough. And then, just to make it all a little more perfect, I dunk it into some Zucchini Raita made with my tofu yogurt. The Raita is a little different from your usual raitas – I cook the zucchini into melt-in-the-mouth tenderness before adding to it the tofu yogurt. It is delicious, nutritious, and together with the parathas it makes for a high-protein meal perfect for weight loss.

Gobi Parathas, cauliflower stuffed paratha

Recipe by GitaDiniCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • For the dough
  • 2 cups whole-wheat flour (use durum atta flour if you have this, otherwise regular whole-wheat is fine)

  • 1/2 tsp salt

  • Water

  • For the filling
  • 1/2 large head of cauliflower or 1 small head. Grate the cauliflower in a food processor or by hand into fine shreds.

  • 1 tsp mustard seeds

  • 1 tbsp coriander powder

  • 1 tsp paprika (use cayenne for more heat)

  • 1/2 tsp turmeric

  • 1 tbsp ginger paste

  • 1 tsp aamchoor (mango powder), optional

  • 2 tbsp finely minced coriander leaves

  • 2 tbsp finely minced dill

  • 1 tsp canola or other vegetable oil

  • Salt to taste

  • For the Zucchini Raita
  • 4 small zucchini, cut into 1/4-inch pieces

  • 1 tsp vegetable oil

  • 1 tsp mustard seeds

  • 1 tsp grated ginger

  • 1 tsp red chilli flakes (or powder)

  • Salt to taste

  • 1/2 tetra pack of firm tofu blended with

  • 1/2 cup nondairy milk

  • and juice of 1 lemon

  • 1 tsp cumin seeds, toasted and then ground to a coarse powder


  • Make the dough
  • Place the flour in a large bowl or in the bowl of a stand mixer.
  • Mix in the salt.
  • With your hand or the dough hook, knead into a soft, pliable, but not sticky dough.
  • Set aside for at least 30 minutes.
  • Make the filling
  • Heat the oil in a saucepan on medium-high heat and add the mustard seeds.
  • When they sputter, add the grated ginger, coriander powder, turmeric, and chilli powder.
  • Mix quickly and then add the grated cauliflower and salt. Stir to mix thoroughly. We are cooking the cauliflower to get as much of the moisture out of it as possible, so do not cover it. Dehydrating the cauliflower will not only make it taste better in the paratha, it will also make it easier to roll the parathas out
  • Stir the cauliflower frequently. A good way to tell that the cauliflower is done is when it starts to stick to the bottom of the saucepan. This should take about 15-20 minutes. Don’t let it burn though.
  • Mix in the dill and coriander and add more salt if needed. Remove from the fire and allow to cool.
  • Make the parathas
  • To roll out the parathas, divide the dough into 10 pieces.
  • Take each piece and roll it into a smooth ball in the palms of your hands. Using your fingers, or with a rolling pin, roll out each piece into a round, about 4 inches in diameter.
  • Now place some filling inside the circle. I like to stuff the parathas as much as I possibly can, to get the most flavor.
  • Gather the edges and pinch together at the top to seal into a dumpling. Press down the top.
  • Dust the round with some flour and roll out gently into a 6-7 inch circle. I like my parathas really thin, but traditionally they are rolled out fairly thick. If some filling squeezes out, don’t panic. Just dust with some dry flour.
  • Heat a cast-iron or nonstick skillet. Place the paratha on the hot skillet. When it turns opaque and small bubbles appear, flip around. At this stage you can spray the parathas with some oil to make them really crispy. Flip over again and cook both sides until golden-brown spots appear. Serve piping hot.
  • Make the Zucchini Raita
  • Heat the oil and add the mustard seeds.
  • When they crackle, add the red chilli flakes and ginger, stir to mix, then add the zucchini and salt to taste.
  • Cook the zucchini, stirring frequently, until it is fairly soft.
  • Turn off the heat and let the zucchini cool.
  • Mix with the tofu yogurt.
  • Sprinkle the cumin powder and mix.
  • Check salt.

And here’s Vaishali’s review of the GitaDini Rotito Rolling Board:

The Rotito Rolling Board is a huge improvement on the traditional wooden rolling board that I (and most Indian cooks) have been used to. The rustic wooden boards almost always have uneven legs. In my kitchen, each time I made chapatis or parathas, I would have to deal with the board going clack-clack-clack as it danced on the countertop. The Rotito rolling board does away with this problem – it has a circular base that grips the platform beautifully. What’s more, it’s sturdy, looks really cute, and I realized that after I am done rolling and cooking the parathas I can flip over the rolling board and use it as an attractive container to store and serve them (I don’t know if the manufacturers intended this, but I love this feature).