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 acceptable 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 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:
1. Knead wheat flour/atta with half a teaspoon of salt, with about 1/4th cup of 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.
2. Then divide them into lemon sized balls.
3. Wash, clean and chop the florets. If find any worms in the cauliflower, just soak them in warm salty water and be happy, ‘super-organic’ veggies are in your hands.
4. Chop the finely or use your food processor, to make them look like bigger sized Rava / Semolina.
5.Add chili powder, cumin powder, and salt to the chopped Gobi, combine them well. Divide them into equal portions. Each portion should be enough to stuff each individual dough balls.
6. Using rolling pin, roll each dough into smaller circles, by dusting them with wheat flour as and when needed.
7. Keep the Gobi ball in the center.
8. Make small frill dough’s end and bring everything together to cover the stuffing.
9. Using rolling pin and by dusting, gently apply pressure to the rolling pin and make a bigger circle.
10. 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.
11. 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.
Gobi paratha recipe
Ingredients
- 1 Cup Wheat Flour
- 1 Cup Cauliflower/Gobi Florets
- 1 tsp Chili Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Salt
- 2 tsp Cooking Oil for drizzling over parathas
Directions
- Knead wheat flour/atta with half a teaspoon of salt, with about 1/4th cup of 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 lemon sized balls.
- Wash, clean and chop the florets. If find any worms in the cauliflower, just soak them in warm salty water and be happy, 'super-organic' veggies are in your hands.
- Chop the finely or use your food processor, to make them look like bigger sized Rava / Semolina.
- 5.Add chili powder, cumin powder, and salt to the chopped Gobi, combine them well. Divide them into equal portions. Each portion should be enough to stuff each individual dough balls.
- Using 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 rolling pin and by dusting, gently apply pressure to the rolling pin and make a bigger circle.
- 10. 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.
- 11. 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.
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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