Gobi Paratha Recipe - Yummy Traditional

Gobi Paratha Recipe



gobi-paratha-recipe-with-step-by-step-photos-and-video



Gobi Paratha | Stuffed flatbread || How to make gobi paratha with step by step photos and video

Gobi Paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.it is popular paratha along with mooli paratha and dal paratha

Gobi paratha is often made for breakfast in Punjabi homes, but I made it for dinner, I first learned how to make gobi paratha from my friend, I know how to make aloo paratha but not gobi paratha
                   
gobi-ka-paratha


                                       
I always thought making gobi paratha is difficult and honestly never ever tried to make it, Hopefully, you would like my this effort kindly give me feedback must, unfortunately, 
I didn’t get any signal feedback yet from all my readers even then I didn’t leave my efforts regarding sharing cooking recipes,
                       
                                          


My Latest Video Gobi Paratha:


 

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To prepare this recipe first we will prepare dough for parathas take a large size bowl put fine atta along with salt as a required mix well, add water as required, knead the fine flour with water as a smooth dough, cover and keep aside for 20-30 minutes


put-fine-flour-in-the-bowl
knead-dough-as-a-smooth-dough


Cut and rinse the cauliflower, and then grate the gobi pieces using a fine hand grater, keep the grated cauliflower in a bowl/plate


rinse-the-culiflower
grate-the-gobi


Rinse and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice


green-red-chillies-and-lemon

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Pour oil and heat it then add cumin seeds, let it crackle for few seconds then add ginger and green chilies in the pan


pour-oil-and-heat
put-ginger-and-green-chillies

Saute them for 2 minutes on medium flame, then add grated gobi and mix well

saute-ginger-and-green-chillies
add-grated-gobi

Start to now adding dried spices powder, stir to mix well on medium-low heat

add-dried-spice-powder-to-the-gobi
stir-to-combine-gobi-mixture

Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat

keep-stirring-for-5-minutes
cover-the-lid-and-cook-for-5-minutes-gobi-mixture

Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely

put-coriander-leaves-and-lemon-juice
mix-well



Divide equal balls of the dough, take 2 balls, and flatten them between your palm



divide-equal-ball-of-the-dough
flatten-dough-balls-between-your-palm

Roll the 2 dough balls in equal size, apply ghee over one of the rolled discs 


Roll-the-dough-balls
apply-ghee-over-the-rolled-disc

Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc

spread-gobi-mixture-on-rolled-disc
cover-with-the-other-rolled-disc

Slightly press and seal edges very well

press-and-seal-edges


Heat the Tawa/skillet or flat pan and put gobi paratha on hot Tawa, cook the paratha about 1/4, when the bottom side is cooked flip the gobi paratha and apply ghee on the cooked side

heat-the-tawa-and-place-gobi-paratha-over-hot-tawa
apply-ghee-on-gobi-paratha

Flip the side and apply ghee and further cook until golden brownish color appear over gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, repeat the same process with all remaining parathas

cook-paratha
gobi-paratha-is-ready

Gobi Paratha is ready to hot serve 



Serve gobi paratha hot with pickles or raitagarlic chutney 
     
                                


       




Gobi paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables..

Ingredients for stuffing:
  1. 750g, cauliflower gobi
  2. 2 tbsp, ginger grated
  3. 2 tbsp, fresh green, and red chilies
  4. 1 tbsp, red chili flakes
  5. ½ tsp, turmeric powder
  6. Salt to taste
  7. ¼ cup, coriander leaves finely chopped
  8. 2 tbsp, lemon juice
  9. 1 tsp, basic garam masala
  10. ½ tsp, cumin seeds
  11. 3-4 tbsp, oil
  12. As required ghee/butter
Ingredients for paratha dough:
  1. 2 cups, fine atta flour
  2. 1 cup, lukewarm water
  3. ½ tsp, salt
  4. 2 tbsp, ghee for applying over roti
How to make gobi paratha?
Instructions:
  1. Pour oil then heat the pan and put cumin seeds let it crackle for few seconds
  2. Add grated ginger and green chilies
  3. Sauté them for 3-4 minutes on low flame
  4. Put grated gobi and mix well then add turmeric powder, red chili flakes,garam masala, and salt
  5. Stir to combine well
  6. Cover the lid and cook them for 15 to 20 minutes on medium-low flame
  7. After 20 minutes add lemon juice and chopped coriander leaves
  8. Stir to mix well
  9. Take 2 small to medium-sized balls from the dough
  10. Dust them with some flour on the rolling surface
  11. With a rolling pin Roll both the dough balls to a size of about 6 to 7 inches in diameter
  12. Now apply some ghee over one of the rolled discs and sprinkle some dust as well then
  13. Spread a few tbsp of the grated gobi/cauliflower and keep about 1-inch empty space from the sides
  14. Cover with the other rolled disc
  15. Press and seal the edges very well with your fingertips
  16. I find this stuffing technique easier than the one where you fill the stuffing in a rolled dough ball but you choose what is easier for you
  17. Heat the Tawa/skillet or flat pan on high flame
  18. The Tawa has to be hot and on full flame
  19. Let the gobi paratha cook partly about ¼
  20. When the bottom side is ¼ cooked, flip the gobi paratha and apply ghee on the cooked side
  21. Flip the second time, so now the side where ghee/butter applied goes at the bottom
  22. Apply the ghee on the top side
  23. Flip for the third time than a fourth time making
  24. Sure that the gobi paratha is cooked evenly and well golden browned
  25. You can also press the gobi paratha edges with a spatula or wooden spoon
  26. Once the gobi paratha is fried properly then it will slightly puff up
  27. Fry the gobi paratha very well till turns into a golden or brownish-black blister on top
  28. Make all gobi paratha this way
  29. Gobi paratha is ready to hot serve with garlic sauceraita
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