Gobi Paratha Recipe
Gobi Paratha is a popular Indian flatbread stuffed with a spiced cauliflower filling. It is a flavorful and wholesome dish that combines the goodness of whole wheat flour and the unique taste of cauliflower, making it a perfect choice for breakfast or lunch.
Ingredients
- 2 cups whole wheat flour
- 1 cup grated cauliflower (gobi)
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Ghee or oil for cooking
Instructions
- In a mixing bowl, combine the wheat flour and a pinch of salt. Add water gradually and knead the dough till it becomes smooth and soft. Cover it with a damp cloth and keep it aside for 10-15 minutes.
- In a separate mixing bowl, combine the grated cauliflower, ginger paste, green chili paste, cumin powder, coriander powder, turmeric powder, garam masala powder, chopped coriander leaves, and salt. Mix well and keep aside for 10-15 minutes.
- Divide the dough into small equal-sized balls and flatten them slightly. Take one ball and roll it into a small circle.
- Place a spoonful of the cauliflower mixture in the center of the circle and gather the edges of the dough to cover the filling.
- Dust the filled dough ball with some flour and roll it gently into a round shape.
- Heat a tawa or griddle over medium heat and place the rolled paratha on it. Cook the paratha till brown spots appear on one side.
- Flip the paratha and apply some ghee or oil on the cooked side. Cook for a few seconds and then flip again.
- Apply ghee or oil on the other side and cook till both sides are evenly browned and crispy.
- Serve the hot Gobi Paratha with yogurt, pickle or chutney of your choice.
Note
- You can also serve Gobi Paratha with a dollop of butter on top for added flavor.
- You can adjust the quantity of spices as per your preference.
- You can also add some grated paneer (Indian cottage cheese) to the filling for added flavor and texture.
- Adding a little oil or ghee to the dough while kneading will make the parathas softer.