How to Cook Appetizing Gobhi paratha

How to Cook Appetizing Gobhi paratha Delicious, fresh and tasty.

Gobhi paratha. Gobhi paratha are usually made for breakfast, but I made this for dinner, as was too tired to cook an elaborate meal. Gobi parathas are served with white butter or curd or mango pickle. Firstly rinse ½ of a cauliflower head very well.

Wet the edges and bring together to enclose the filling.

Gobi Paratha is an Indian bread stuffed with a grated cauliflower filling.

It is a great dish to serve for any meal and it also works well for the lunch boxes.

You can have Gobhi paratha using 18 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Gobhi paratha

1. You need of Dough.

2. Prepare 4 cup of whole wheat flour (chapati aata).

3. It’s 2 tbsp of vegetable oil.

4. You need 1 tsp of salt or to taste.

5. It’s 1/2 tsp of cane sugar.

6. You need of water.

7. You need of Stuffing.

8. You need 1 medium of cauliflower, finely grated.

9. Prepare 1 large of potatoes, boiled, peeled and mashed.

10. It’s 5 small of thai green chillies, adjust to taste.

11. You need 3 clove of garlic, minced.

12. It’s 1 piece of ground ginger.

13. It’s 1 medium of onion, finely chopped.

14. Prepare 1/4 tsp of turmeric powder.

15. You need 1/4 tsp of garam masala (ground allspice).

16. You need of salt.

17. You need 1 bunch of cilantro, finely chopped.

18. Prepare 1 tsp of cumin seeds.

You can also try some of my other favorite Stuffed Parathas - Broccoli Paratha, Aloo Paratha, Palak Paneer Paratha, and Kacche Papite Ka Paratha or even Plain Paratha. gobi paratha recipe

Gobi paratha is a dish wish a universal appeal!

While North Indians like to have this Punjabi paratha any time of the day, for breakfast, Indian lunch or dinner, South Indian too have borrowed this dish from the north and incorporated it into their supper and dinner menus.

Gobi Paratha or Cauliflower Paratha is a delicious Indian flatbread with a stuffing of grated spiced cauliflower (gobi).

Gobhi paratha instructions

1. Mix all the dry ingredients for the dough..

2. Add the oil, and mix thoroughly so that the oil incorporates very well into the dough. The flour should have a crumbly texture..

3. Start adding lukewarm water, a little at a time while mixing the dough. Keep adding the water and mixing until the dough comes together as a stiff mixture, and stops sticking to your palms..

4. Knead the dough for about 5 minutes until the dough gets a smooth texture. Keep the dough covered with a damp cloth until the stuffing is ready..

5. For the stuffing, in a wide pan, take some oil. Add the cumin seeds. Once the cumin seeds change color, add the onion..

6. Let the onions sweat for a minute. Then add the ginger, garlic and green chillies..

7. Now add the shredded cauliflower, and toss on high heat. The intent here, is to get rid of much moisture from the cauliflower. Add the dry spices in..

8. Once you have a dry, crumbly mixture, add the salt and the mashed potato. The mashed potato aids in bringing the stuffing together. Also add the cilantro..

9. Remove the stuffing from the heat, and let it cool until it is comfortable to touch. Do not wait too long, because the salt induces the cauliflower to shed some moisture, and if that happens, then you will not be able to stuff the mixture into the dough..

10. Now, take a golf-ball sized lump of the dough, and shape it into a smooth, round ball. Press the dough ball laterally, until you get a flat, round, thick disc. Place the disc on the rolling surface. Sprinkle some dry flour, so that the dough doesnt stick to the surface, or the rolling pin..

11. Roll the dough disc, leaving the middle slightly thicker than the periphery. Add abou 2 tablespoons of the stuffing in the center. Pick up the disc, and fold the periphery into the center like a dumpling..

12. Tuck the pointy end of the dumpling into the ball, and lightly roll the dough ball between your palms, so that you get a ball again..

13. Now press the ball, and dust it with dry flour. Leave aside for some time. Prepare a few other dough balls in the same way..

14. Now take the stuffed dough ball, and lightly roll it using a rolling pin. Ensure that the stuffing stays inside, and does not ooze out. Roll out the bread into a disc roughly 8 inches in diameter..

15. On a pan on high heat, place the rolled dough disc. Keep for a few seconds, until the top of the disc changes color, and dries up a little. Flip the paratha over. You should see light brown spots..

16. Add half a teaspoon of oil on the roasted side, and spread using a flat spatula. Flip the paratha again when the bottom has deep brown spots..

17. Oil the side with deep brown spots, and keep pressing and rolling the paratha, so that it does not puff up. In about 2 minutes of cooking and flipping, serve the paratha on a plate..

18. Cut into quarters and serve with a tomato based gravy, or even plain yogurt. It even tastes great with a mango/garlic pickle. Yum!.

Paratha and Roti are the two most common breads made in many Indian households especially North India from dough of wheat flour.

While Roti is flat Indian bread made on a tawa or girdle, parathas are layered rotis with inside coating of oil/ghee with optional filling.

The stuffed parathas are more popular and the most famous ones are filled with spicy potatoes (aloo paratha), paneer (paneer paratha) and cauliflower (gobi paratha).

The recipe of making gobi paratha is same as other stuffed paratha recipe.

Meaning the procedure of stuffing and rolling the paratha is same for all stuffed paratha.