We at Plato Putas adore our Mammas. We love how they stuck up for us when a sibling was threatening to beat us up, wiped our disgusting snotty boogers when the weather was cold and packed our lunches everyday. Realistically, the list is endless. But one of the main reason we love our Mammas is because they always love us back with a heartfelt home-cooked meal. Today is the beginning my friends, an homage to moms everywhere. The Double P’s will enter the homes of Mammas to stir up some of the good stuff, unlock family secrets and share the best recipes you won’t find in a cookbook.

Our first featured Mamma is Jasbir Riyait. Hailed from Punjab, India, Mamma Riyait is the proud mom of five adorable kids (the second youngest is particularly adorable). She’s been cooking authentic home cooked Indian food for the past 60 years. She’s cute, she’s short, she’s a Plato Puta mom!

Ok kids, get out your pen and paper, it’s note-taking time. Mamma Riyait teaches us step-by-step how to make the legendary Gobhi Paratha, which is a spicy cauliflower-stuffed chapati (aka roti).


Step 1: Make the stuffing Wash and dissect an entire head of cauliflower. Chop off the greens and save for a curry. Abide by Mammas rule “Never waste anything!” Finely grate the florets into a bowl (look at Mamma’s hands go) then add 1 chopped green chili (or more if you and your guests can handle the heat), a finely chopped small onion, 1/2 tsp of grated ginger, 1 tsp of masala and salt and pepper.

Step 2: Make the dough In a large bowl add cold water to whole wheat flour. With your fingertips rub the flour and water together. Continue kneading until a dough forms and set aside.


Step 3: Notice how cute Mamma looks Stand back and take an admiring shot of Mamma hard at work.


Step 4: Piece ’em together Roll a ball of dough into a small circle about 5 inches in diameter. Make a second small chapati 5 inches in diameter and repeat. Place a tablespoon of the filling in the center of one of the chapatis. Place the second chapati on top and press the edges to enclose the filling securely. Once combined, the entire thing is officially called a Gobi Paratha.


Step 5: Roll ’em out Gently roll out the combined stuffed paratha until it almost becomes the size of a dinner plate. Place it on a hot tava (cast iron griddle) and turn frequently until both sides are brown and slightly blistered. Cook it for approximately 2-3 minutes.


Step 6: Dress ’em up Once cooked, place the hot paratha on a tea towel and douce with plenty of butter. Don’t hold back.


Step 7: Gobble ’em down Serve the Gobhi Parathas piping hot with plain yogurt seasoned with salt and pepper and a side of spicy mango pickles. Finally, enjoy the love and don’t forget to kiss the cook.

Think your Mamma has what it takes to be featured on Plato Putas? Send us a note, introduce your Ma and tell us why her infamous dish rocks your world.