Gobi Paratha, Cauliflower stuffed Paratha
Gobi Paratha, Cauliflower stuffed Paratha
Gobi Paratha is one of a very famous flatbread recipe from North India. Whole wheat flour and spicy cauliflower stuffings are the essential ingredients required for making this dish. Simple raitha, curd and pickle are the generally served side dishes. Gobi paratha is traditionally served as a breakfast recipe in Punjabi homes, restaurants and dhabas. Finely grated fresh cauliflower or Gobi is used for making the stuffing. The procedure of making Gobi paratha is similar to that of other paratha recipes, only difference is in the area of stuffing preparation. So, have a look at the list of ingredients used and the method of preparation of Gobi Paratha.
Ingredients used for making Gobi Paratha, Cauliflower stuffed Paratha
- ½ cup of wheat flour + wheat flour for dusting
- Ghee as per the requirement
- 3 teaspoon of oil
- Salt for the taste
- Warm water as per the requirement.
For the stuffing
- 1 cup of Cauliflower florets
- 3-4 finely chopped Green chillies
- 2-3 medium sized Onion (finely chopped)
- ½ teaspoon of finely chopped Ginger
- 1½ teaspoon of coriander powder
- A pinch of turmeric powder
- ¼ teaspoon of chilli powder
- A pinch of Garam masala
- ½ teaspoon of Cumin seeds
- 1 teaspoon of Jeera / Cumin seeds powder
- Salt for the taste
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Method Preparation of Gobi Paratha, Cauliflower stuffed Paratha
Dough
- Take the wheat flour in a mixing bowl, add 3 teaspoons of oil and salt for the taste.
- Pour some warm water and knead it to form a soft dough.
- Cover the dough and keep it aside for 15 minutes.
Cauliflower stuffing
- Boil some water in a pan and add the cauliflower, keep it for 5 minutes. Drain the water and once it is dried, use a food processor and mince it to small pieces.
- Now, heat some oil in a pan. Add the cumin seeds, once it sizzles, add the onion pieces and saute it to a transparent texture.
- Add the finely chopped green chillies, cauliflower pieces, coriander powder, garam masala and cumin seeds powder.
- Saute it for some time, make sure it is dried enough and is deprived of any moisture. Keep it aside for cooling.
Final preparation
- Take out some portion from the dough and roll it to form medium sized balls.
- Roll the dough ball into a small circular shape with higher thickness. Place one tablespoon of spicy cauliflower stuffing on the centre.
- Pull the edges of the dough to wrap it around the filling. Keep it aside for 4-5 minutes.
- Dip the stuffed dough balls in dry wheat flour. Slightly dust the rolling platform with some dry wheat flour. Roll dough ball to form a circular roti shaped flatbread.
- Heat an iron tawa or dosa pan on a medium flame. Check whether the pan is hot by sprinkling some water on it, if the water sizzles right away, the pan is ready.
- Place the paratha on the tawa and cook it for some time, slightly press the puffed areas with a flat ladle. Flip it over and cook the other side.
- Drizzle one or two teaspoons of oil over the paratha, flip it again and once the paratha is ready, take it away from the flame.
- Serve it hot with butter, Simple raitha, curd and pickle
