Gobi paratha is a popular flatbread stuffed with spicy cauliflower filling. It’s enjoyed with yogurt, pickle and some chai on the side.
In North India, gobi paratha, also known as cauliflower paratha, is a paratha with tasty cauliflower filling that is a staple morning item.
The method for creating this particular stuffed paratha is substantially the same as that of other stuffed parathas; the preparation of the stuffing changes. The use of potato, onion, coriander and properly balanced spices distinguishes this recipe from others, but this is where the key is.
Breakfast and lunchbox-friendly cauliflower paratha is generally paired with pickles and yogurt
Ingredients for gobi paratha
- 2 cup gobi / cauliflower (grated)
- ½ tsp turmeric
- 1/4 teaspoon Cumin Seeds
- 1 teaspoon Ginger-Garlic Paste
- 1 Green Chilli, finely chopped
- ½ tsp Kashmiri red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala powder
- 2 tsp coriander (finely chopped)
for paratha dough:
- 1 cup whole wheat flour
- ¼ teaspoon salt
- water is required for kneading
- 1 tsp oil or ghee
Instruction for gobi paratha
Make the dough
- firstly, in a large mixing bowl, take 1 cup of wheat flour
- add the required salt. you can also add a tsp of oil to make the dough softer
- now knead the dough while adding water in small batches. To make a soft dough, use warm (not hot) water.
- Cover and let the dough rest for 15-20 minutes.
Make the stuffing
- In a pan, warm 2 tablespoons of oil over medium heat. When the cumin seeds begin to crackle, add the finely chopped onion and continue to cook it until it acquires a light brown color. Stir in the green chili and ginger-garlic paste, and cook for about 30 seconds.
- Add grated cauliflower and salt and mix well.
- saute on a medium flame for at least 3- 5 minutes or till the moisture evaporates completely
- Salt, turmeric, red chili powder, coriander, cumin, garam masala, and aamchur powder should also be added.
- Continue to cook the spices over a medium temperature until they become aromatic.
- Mix properly and turn off the flame. Gobi masala stuffing is ready;
Making the paratha
- One dough ball at a time, flatten it between your hands or on a roti-making board. Place the pattie on a rolling surface or roti-making board after coating it with dry wheat flour. Make a thick circle out of it that is about 4-5 inches in diameter. Place a single serving of stuffing in the middle.
- Close it off by drawing the entire surface upward, sealing the edges, and giving it another ball-like form.
- Give the stuffed ball a pattied shape by gently pressing it against the rolling board.
- furthermore, sprinkle some flour and roll to a chapati size
- first, on a hot tawa place the rolled paratha and cook for a minute.
Cook the side for a minute or two and then flip over.
- Additionally, apply oil or ghee and lightly press. Once or twice more until both sides are cooked through.
- Repeat with the remaining dough balls
- Now that Gobi Paratha is ready! Serving suggestions include a steaming cup of chai as well as yogurt, chutney, or pickles.
There are endless ways in which gobi ka paratha can be served. E.g. it tastes irresistibly yummy when served with mint raita or plain curd, it makes a wholesome Punjabi meal when served with matar paneer, tomato chutney, and a glass of salted lassi, etc.
The real gobhi paratha aficionados love to eat it as a healthy and stomach-feeling breakfast with tea or coffee as well. Wrap it in aluminum foil and pack it in your kid’s lunchbox.
- furthermore, for more rich flavor and taste, use a generous amount of ghee while roasting.
- To create aloo gobi paratha, additionally incorporate mashed potatoes and finely chopped green chiles.
- Knead a very smooth dough to roll out stuffed paratha easily.
- Distribute some melted butter within the paratha by lightly pinching it with a spoon as you spread it. It will have a divine texture as a result.
Also read: Fruit Custard Recipe (step by step)