GOBI PARATHA
How to make Gobi Paratha | Cauliflower stuffed paratha
Ingredients
For The chapathi dough:
- 1 1/2 cup Wheat flour
- 1 tsp Salt
- 1 tbsp Oil
- Water, as required
- Wheat flour maida, for dusting
For the Stuffing :
- 1 medium size Cauliflower, medium size
- 1 small size Onion, finely chopped
- 3-4 nos Green Chilli, finely chopped
- 1 inch Ginger, finely chopped or grated
- few strings Coriander leaves, finely chopped
- 1 tsp Red Chilli powder, (depending on your spice level)
- 1/2 tsp Turmeric / Haldi
- 1 tsp Cumin / Jeera powder
- 1 tsp Coriander/ Dhania powder
- 1/2 tsp Garam Masala powder
- 1/2 tsp Aamchoor powder
- 1 tsp Ajwain/ Carom seeds
- 1 - 2 tsps Ghee / oil, for roasting paratha
Instructions
- Clean and cut cauliflower to big pieces. In a large saucepan / vessel boil water. When the water boils, switch off the flame and add salt and a pinch of turmeric. To that throw cauliflower and keep it closed for abt 5-10 mins. This step is always important while cooking cauliflower as it ensures 100 % cleanliness. Drain water and cool cauliflower nicely. Dry it on tissue paper/ cloth to remove extra moisture.
- Grate cauliflower nicely using a grater or a food processor.
- To the grated cauliflower , add finely chopped onion , ginger grated or chopped , finely chopped Green chillies ,finely chopped coriander leaves , Red Chilli powder , Haldi , Jeera powder , Coriander/ Dhania powder , Garam Masala powder , Aamchoor powder and Ajwain/ Carom seeds .
- Combine everything and our stuffing for Gobi paratha is ready. Don’t add salt now only , else will leave moisture . Add salt at the time of rolling paratha .
- Make equal sized balls out of the dough.
- To dust use maida /wheat flour and roll them to thick small circles. Thick at center, thin at edges. Keep 1-2 tbsp of stuffing in the center, sprinkle a big pinch of salt ,lightly mix and seal it up nicely by pulling all the edges to the center as shown in the pic.
- With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
- Make equal sized balls out of the dough.
- To dust use maida /wheat flour and roll them to thick small circles.Thick at center, thin at edges.Keep 1-2tbsp of stuffing in the center, seal it up nicely by pulling all the edges to the center as shown in the pic.Repeat the same with all the dough and stuffing.
- With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
- Heat a griddle, transfer the paratha on to griddle carefully and cook them on both sides by drizzling oil/ghee/butter. Cook till both the sides has golden spots.
- Soft, delicious, hot Gobi parathas are ready to serve. Enjoy them hot with pickle and / plain curd / raita .