I'm sharing the Gobi paratha recipe with step by step instructions. Do you know what I made for today's dinner? Cauliflower paratha!!! healthy and filling food.
Have I mentioned both Gobi and Cauliflower earlier? 'Gobi' is cauliflower in Hindi. Because of its short and catchy name, slowly it is becoming the universally accepted word.
Cauliflower comes next to potato, where it can gel with any type of recipe. It tastes heaven in any dish, right from the salad, Indo Chinese recipes, North Indian side dish recipes, as tempting starters and so on and on and on.
I made Gobi Paratha with whole wheat flour, which is really a healthy version over maida/all-purpose flour. Stuffing and rolling is a tricky part in the recipe. With little practice and patience, everyone can become an expert.
Interested in checking other interesting recipes? do land in Restaurant Style Gobi-65, Soft and crunchy Samosas, Aloo Paratha.
How to make Gobi paratha
For the filling
Wash, clean and chop the florets.
Chop or grate them finely or use your food processor, to make them look like bigger sized Rava / Semolina.
Add red chili powder, coriander powder, cumin powder, and salt to the chopped Gobi, combine them well. Divide them into five equal portions. Each portion should be enough to stuff each individual dough balls.
For the dough
Knead wheat flour/atta with half a teaspoon of salt, with water. Add the little water at a time, so that we may end up with rocky or water dough.
Give your fingers little exercise, by giving massage to the dough. Leave them for about 10 minutes.
Then divide them into five balls.
The making
Using a rolling pin, roll each dough into smaller circles, by dusting them with wheat flour as and when needed.
Keep the Gobi ball in the center.
Make small frill dough's end and bring everything together to cover the stuffing.
Using a rolling pin and by dusting, gently apply pressure to the rolling pin and make a bigger circle.
Heat thicker bottomed pan on the stove. Once the pan heats up, gently shift the rolled out dough to the pan. Wait for a minute.
Flip on the other side, lightly brush them with oil on both sides. Flip once or twice, till the Gobi Paratha is completely cooked.
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Printable recipe card
Gobi paratha recipe
Ingredients
For the filling
- 1 cup cauliflower florets grated
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
For the dough
- 2 cup whole wheat flour
- ¼ tsp salt
- ¾ cup water approx
- 1 teaspoon vegetable oil
The making
- 2 teaspoon vegetable oil for drizzling over parathas
Instructions
For the filling
- In a large mixing bowl, add grated cauliflower, red chili powder, coriander powder, cumin powder, and salt.
- Combine them well. And make into 5 equal size balls. And set aside.
For the dough
- In a mixing bowl, add whole wheat flour and salt. Combine and add water in two intervals.
- Finally add vegetable oil and make a smooth pliable dough.
- Then divide it to 5 equal size balls.
The making
- Using rolling pin, roll each dough into smaller circles measuring about 6 inch in diameter, by dusting them with wheat flour as and when needed.
- Keep the cauliflower ball at the center.
- Bring the edges together by making small frills to make one large stuffed ball.
- Dust the ball and using a rolling pin, gently roll to make a big circle.
- Over medium heat, place a pan and drizzle few drops of vegetable oil.
- And gently place the rolled paratha over the pan. Wait for a minute or until the small bubbles popped up on the surface.
- Flip on the other side, slightly brush them with oil on both the sides.
- Flip once or twice, till the Gobi Paratha is completely cooked.
- Serve hot.
Notes
Nutrition
Serving Suggestions:
1. Serve along with Raitha or with fresh salad
Tips and Variations:
1. Add spices and masalas of your choice for the variations.
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