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I'm sharing the Gobi paratha recipe with step-by-step instructions. Do you know what I made for today's dinner? Cauliflower paratha!!! healthy and filling food.
Have I mentioned both Gobi and Cauliflower earlier? 'Gobi' is cauliflower in Hindi. Because of its short and catchy name, slowly, it is becoming the universally accepted word.
Cauliflower comes next to potato, where it can gel with any recipe. It tastes like heaven in any dish, right from the salad, Indo-Chinese recipes, North Indian side dish recipes, tempting starters, and so on and on and on.
I made Gobi Paratha with whole wheat flour, a healthy version of maida/all-purpose flour. Stuffing and rolling is a tricky part of the recipe. With little practice and patience, everyone can become an expert.
Interested in checking other exciting recipes? do land inRestaurant Style Gobi-65,Soft and Crunchy Samosas,Aloo Paratha.
How to make Gobi paratha
For the filling
Wash, clean, and chop the florets.
Chop or grate them finely or use your food processor, to make them look minced.
Add red chili, coriander, cumin, and salt to the chopped Gobi. Combine them well. Divide them into five equal portions. Each portion should be enough to stuff each dough ball.
For the dough
Knead wheat flour/atta with half a teaspoon of salt, with water. Add a little water at a time so that we may end up with rocky or water dough.
Give your fingers a little exercise, by giving a massage to the dough. Leave them for about 10 minutes.
Then divide them into five balls.
The making
Roll each dough into smaller circles using a rolling pin, by dusting them with wheat flour as and when needed.
Keep the Gobi ball in the center.
Make small frill dough's end and bring everything together to cover the stuffing.
Using a rolling pin and by dusting, gently apply pressure to the rolling pin and make a bigger circle.
Heat thicker bottomed pan on the stove. Once the pan heats up, gently shift the rolled out dough to the pan. Wait for a minute.
Flip on the other side, lightly brush them with oil on both sides. Flip once or twice, till the Gobi Paratha is completely cooked.
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Printable recipe card
Gobi paratha recipe
Gobi paratha recipe with step by step instructions.Do you know what I made for today's dinner? Cauliflower paratha!!! healthy and filling food.
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2 people
Calories: 479kcal
Ingredients
For the filling
- 1 cup cauliflower florets grated
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
For the dough
- 2 cup whole wheat flour
- ¼ tsp salt
- ¾ cup water approx
- 1 teaspoon vegetable oil
The making
- 2 teaspoon vegetable oil for drizzling over parathas
Instructions
For the filling
In a large mixing bowl, add grated cauliflower, red chili powder, coriander powder, cumin powder, and salt.
Combine them well. And make into 5 equal size balls. And set aside.
For the dough
In a mixing bowl, add whole wheat flour and salt. Combine and add water in two intervals.
Finally add vegetable oil and make a smooth pliable dough.
Then divide it to 5 equal size balls.
The making
Using rolling pin, roll each dough into smaller circles measuring about 6 inch in diameter, by dusting them with wheat flour as and when needed.
Keep the cauliflower ball at the center.
Bring the edges together by making small frills to make one large stuffed ball.
Dust the ball and using a rolling pin, gently roll to make a big circle.
Over medium heat, place a pan and drizzle few drops of vegetable oil.
And gently place the rolled paratha over the pan. Wait for a minute or until the small bubbles popped up on the surface.
Flip on the other side, slightly brush them with oil on both the sides.
Flip once or twice, till the Gobi Paratha iscompletely cooked.
Serve hot.
Notes
The dough should be smooth, pliable, and should not stick to the bowl.
To test the dough, dust the fingers with the flour. Take a small portion and try making a ball.
-If the dough is sticky, sprinkle flour and knead till reaches soft dough.
-If the ball is with cracks sprinkle water and knead again to make the soft dough.
Nutrition
Calories: 479kcal | Carbohydrates: 90g | Protein: 17g | Fat: 10g | Saturated Fat: 5g | Sodium: 917mg | Potassium: 611mg | Fiber: 15g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 5mg
Course Side Dish
Cuisine Indian
Author Sujatha Muralidhar
**Disclaimer: The nutritional information provided is an approximate estimate only.
Serving Suggestions:
1. Serve along with Raitha or with fresh salad
Tips and Variations:
1. Add spices and masalas of your choice for the variations.
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