Gobi Paratha is a variety of Indian flat bread made out of wheat(called as Chapathi/paratha) Or Maida (Naan), in which the spicy, masala-dipped Cauliflower pieces are stuffed in 🙂 There are so many varieties of parathas prepared in India like Palak parathas, Masala parathas, Gobi parathas, Pudhina parathas, Methi parathas, Vegetable parathas etc; Each one of them would be equally delicious with its distinct flavor and taste 🙂 HomeMakingDelight presents you one of those strikingly delicious Indian stuffed parathas – Gobi paratha/Cauliflower parathas.
After being bored of eating Chapathis frequently for dinner, I thought of preparing some spicy, masala flavored dish and the first thing that struck my mind was “Gobi paratha“. It might take a bit longer time to prepare Gobi Parathas than Chapathis but you don’t need to prepare a separate side-dish/gravy for this. Just Curd/Pickle/Raita would do 🙂
Over to Gobi Paratha Recipe from Home Making Delight…
Gobi Paratha Recipe
Preparation Time – 30 mins
Cooking Time – 15 mins
Wheat Flour – 1 cup
Salt as required
Water – 1/2 cup (Preferably warm)
Oil – 3 tblsp
Cauliflower – 1 cup (loosely packed)
Onion – 1 finely chopped
Ginger-garlic paste – 1/4 tsp
Green chillies – 2
Chilli powder – 1/4 tsp
Coriander powder – 1/4 tsp
Garam Masala – 1/2 tsp
Salt as required
Oil – 1 tblsp
Jeera – 1 tsp
Finely chopped cilantro – 1 tblsp
- Mix wheat flour with salt and add the warm water slowly (add more, if required) to knead it into dough. Add oil and knead it further to make the dough smooth. Keep it covered.
- Place the cauliflower florets in the boiling water with salt for 5 minutes. Drain the water and mince it with a quick stir in the mixer grinder.
- Heat oil in a pan and add Jeera followed by onions. Once it turns pink, add ginger-garlic paste, green chillies and stir quickly. Then add all the spice powders mentioned above with salt and fry it until raw smell is gone. Then add the minced cauliflower and fry it until they mix together well. Add coriander and switch off the flame. Allow it cool and divide them into 4 equal portions.
- Divide the dough into 8 equal balls and make chapathis with the rolling pin. Dust the dough with flour if required.
- Spread one portion of the stuffing on a chapathi and cover the portion with another one. Press the corners together and roll the pin smoothly on top of it.
- Make sure the tawa is hot enough and place the paratha on it. Add a tsp of ghee or oil and toast on both sides.
- Serve the hot and spicy Gobi parathas with Raita, Pickle, Butter or gravy of your choice.
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