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
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,
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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 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
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 and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice
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Pour oil and heat it then add cumin seeds, let it crackle for a few seconds then add ginger and green chilies to the pan
Saute them for 2 minutes on medium flame, then add grated gobi and mix well
Start to now add dried spices powder, stir to mix well on medium-low heat
Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat
Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely
Divide equal balls of the dough, take 2 balls, and flatten them between your palm
Roll the 2 dough balls in equal size, and apply ghee over one of the rolled discs
Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc
Slightly press and seal edges very well
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
Flip the side and apply ghee and further cook until golden brownish color appear over the gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, and repeat the same process with all remaining parathas
Gobi Paratha is ready to hot serve
Serve gobi paratha hot with pickles or raita, garlic 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:
- 750g, cauliflower gobi
- 2 tbsp, ginger grated
- 2 tbsp, fresh green, and red chilies
- 1 tbsp, red chili flakes
- ½ tsp, turmeric powder
- Salt to taste
- ¼ cup, coriander leaves finely chopped
- 2 tbsp, lemon juice
- 1 tsp, basic garam masala
- ½ tsp, cumin seeds
- 3-4 tbsp, oil
- As required ghee/butter
Ingredients for Paratha Dough:
- 2 cups, of fine atta flour
- 1 cup, of lukewarm water
- ½ tsp, salt
- 2 tbsp, ghee for applying over roti
How to make Gobi Paratha?
- Pour oil then heat the pan and put cumin seeds let it crackle for a few seconds
- Add grated ginger and green chilies
- Sauté them for 3-4 minutes on low flame
- Put grated gobi and mix well then add turmeric powder, red chili flakes,garam masala, and salt
- Stir to combine well
- Cover the lid and cook them for 15 to 20 minutes on medium-low flame
- After 20 minutes add lemon juice and chopped coriander leaves
- Stir to mix well
- Take 2 small to medium sized balls from the dough
- Dust them with some flour on the rolling surface
- With a rolling pin Roll both the dough balls to a size of about 6 to 7 inches in diameter
- Now apply some ghee over one of the rolled discs and sprinkle some dust as well then
- Spread a few tbsp of the grated gobi/cauliflower and keep about 1-inch empty space from the sides
- Cover with the other rolled disc
- Press and seal the edges very well with your fingertips
- 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
- Heat the Tawa/skillet or flat pan on high flame
- The Tawa has to be hot and on full flame
- Let the gobi paratha cook partly about ¼
- When the bottom side is ¼ cooked, flip the gobi paratha and apply ghee on the cooked side
- Flip the second time, so now the side where ghee/butter is applied goes at the bottom
- Apply the ghee on the top side
- Flip for the third time then a fourth time making
- Sure that the gobi paratha is cooked evenly and well golden browned
- You can also press the gobi paratha edges with a spatula or wooden spoon
- Once the gobi paratha is fried properly then it will slightly puff up
- Fry the gobi paratha very well till turns into a golden or brownish-black blister on top
- Make all gobi paratha this way
- Gobi paratha is ready to hot and serve with garlic sauce, raita
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