Parathas, one of those dishes that can be prepared in under 30 minutes, are a lifesaver on the days when unforeseen guests come. Parathas are a delectable staple in every Indian household, and they go with practically every dish we eat, from enjoying them with curd for breakfast to closing the day with a sabzi for dinner. You won't need anything else to enjoy these loaded parathas because they are filled with vegetables, potatoes, onions, and a variety of masalas. This dish is simple to prepare and can be served with yogurt and pickles.
Gobi paratha is a classic stuffed Indian paratha recipe made with spicy cauliflower. In essence, it is a recipe for parantha from north Indian or Punjabi cuisine that is filled with flavour-infused grated cauliflower. The bread is made with whole wheat flour dough and filled with a spicy mixture of grated gobi. Additionally, there are numerous gobi parantha recipes, with the main variation being the stuffing.
Ingredients
- 3 cups of whole wheat flour
- 1 cup of water or add more if required
- 1 teaspoon of salt or as required, optional
- 1 tablespoon of Ghee or oil
- ½ cauliflower head, finely grated
- 1 green chilli, chopped finely
- 1 teaspoon of Garam Masala
- 1 teaspoon of red chili powder
- salt as required
- Ghee or oil as required
Instruction to Make Gobi Paratha
- Knead the dough and let it rest aside
- Wash and rinse the cauliflower properly
- Grate the cauliflower using a fine grater until the stalks are reached and avoid grating the stalks
- Add some green chilies that have been finely chopped
- Mix the grated cauliflower evenly with the green chilies and place aside
Gobi Paratha preparation
- Take 2 little to medium-sized dough balls afterward, On the rolling board, lightly dusted them with flour
- Roll both dough balls with a rolling pin (belan) to a diameter of approximately 3 to 4 inches
- Now apply some ghee on a rolled-up disc. Add a few teaspoons of the grated cauliflower mixture on top, leaving about 1 inch of space on the edges
- Sift 1-2 pinches of salt, red chili powder, and garam masala powder evenly over the shredded cauliflower filling
- Sprinkle little wheat flour as well. The parathas won't be sticky and moist when rolled with a rolling pin because the grated cauliflower tends to be moist
- Take care not to overfill or under-fill the paratha
- Add another rolled dough or disc on top
- With your fingertips, press the edges firmly together to seal them
- The stuffed paratha should be dusted with flour before being rolled out with a rolling pin to make the gobi paratha. Roll the paratha very softly and lightly until it is about 6 to 8 inches long, the size of a chapati or roti
- The rolled gobi paratha should be placed on a heated tava (tawa, pan, or griddle)
- On a medium-high to high heat, cook the gobi paratha in ghee until both sides are evenly browned
- To ensure that the gobi paratha edges are properly cooked, you can also push them with a spatula or spoon. The paratha edges occasionally don't cook properly
- Stack all of the gobi paratha in a roti basket or casserole after preparing them in this manner
Gobi paratha should be served warm or hot with white butter, yogurt, and pickles.
