Yummy Traditional : Indian Recipes

Gobi Paratha recipe with step by step photos

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

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 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

If you have tried this Gobi Paratha then don’t forget to rate the recipe. You can also follow me on social media

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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

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

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

heat-the-tawa-and-place-gobi-paratha-over-hot-tawa

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

Matar Paratha Recipe

Matar Paratha Recipe || Green Peas Paratha || How to Make Matar Paratha with step-by-step photos and video

Matar Paratha or Green Peas Paratha is a crispy, delicious stuffed with spiced mashed flatbread, this matar paratha can be the best choice for breakfast and lunch. but should be avoided take in dinner to prevent gas trouble.

Green Peas paratha mainly belongs to Indian cuisine while in Pakistan haven’t seen making this stuffed paratha at home. however, a variety of foods are adopted from neighborhood countries especially china, India than other countries in Asia

My Latest Matar Paratha Video:

I myself am also a big fan of Indian snacks and meals.like PAV BHAJI,VADA PAV,BAIGAN BHARTA,MATAR MASALA

GOBI VADA PAV KEEMA whatever names above are mentioned have been posted on my blog already whereas some remain to cook like dosa masala, idli Etc

For now, I preparing posts on green peas paratha. there are many variations of making matar paratha. here I am sharing a simple and family recipe. this is the simplest version of matar ka paratha made with a few basic spices, pile of spices can’t give you the surety of making delicious food while simple and fewer ingredients make your food delicious and light. more spices, oil, and ghee mean acidity, gastric problem, and heaviness.

Recipe Notes:

Using fresh peas in a green peas paratha will bring taste and flavor to your recipe more than frozen peas.

Here you would be thinking why am I using frozen while giving advice on fresh peas? I tell you the actual thing is that these peas that I used in the recipe were bought two days before as I went off the market so I bought and then peel them. so you can say it is fresh enough 😊 and if you haven’t any option then make it with frozen peas. this stuffed paratha tastes very good and am makes sure everyone would love it

I used fine flour in a matar paratha to make it more crispy and delicious but you can skip fine flour and use wheat flour if you like and you have a digestion issue

I would recommend using ghee in matar paratha which will make too delicious paratha but here I used oil because am on diet so avoid ghee and use olive oil. if you don’t have health issues use ghee in making matar ka paratha

To Make Puffy green peas paratha is to knead the dough medium soft and firm. if you knead the dough too soft matar paratha will tear and matar stuffing come out. and if you knead the dough too hard .it would be hard to roll out and will make hard paratha

If you have tried this Matar Paratha don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

How to make Matar Paratha?

Peel the green peas and chopped green chilies and ginger

Combine the flour, oil, and salt mix and start kneading the dough by adding water little by little to a medium-soft dough.

Cover and keep aside

Take a pan add 1 tbsp olive oil and heat it.put cumin seeds and let them crackle for a minute then add chopped ginger and green chilies. saute it for a minute.

Once the aroma arose add onion and sauté them with spices for 2 minutes or until the onion gets soft

Add frozen/fresh green peas and keep stirring on low-medium flame.

Then add salt, and red chili powder then mixes them well. cover it and allow to cook in steam (don’t add water)

Remove the cover and add lemon juice then mix well and cover it give it another 2-3 minutes more now stuffing is ready. leave it aside for a bit cool down

Grind the peas masala to a fine paste because coarsely grind peas may tear the paratha while rolling

Knead the dough again for a minute and divide the dough portion into equal sizes. flatten each portion between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it.

Gather it for all sides and seal it firmly in the center. Gently press the stuffed dough ball and keep it aside. work on all dough portions as same before

Dust over the rolling board or working surface then carefully begin to roll around 5-6 inches in round shape, rolled paratha should be ½ inch thick, don’t roll thin otherwise, it becomes hard and wouldn’t be puffy

Preheat the tawa/griddle on high flame then put the rolled paratha on it. cook paratha on medium-high flame once starts bubbles on the roti flip it and drizzle the oil/ghee over the paratha (butter also can be used)

Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown color and puffy

Once golden take it off the tawa and transfer it onto the serving plate

Serve hot matar paratha with MASALA CHAI or DOODH PATTI

Gobi Paratha Recipe

Matar Paratha Recipe

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