Gobi Paratha is an Indian bread filled with grated cauliflower. It’s good for any meal and works well for lunchboxes too.
For the dough :
- 2 cups – Whole wheat flour
- 1 tsp – Salt
- 1 tbsp – oil
For the stuffing :
- 2 cups – Cauliflower (grated)
- 1 cup – Boiled potato (grated)
- 3 tsp – Green chili (finely chopped)
- 1 tbsp – Mint leaves chopped
- 2 tbsp – Fresh coriander (chopped)
- 2 tsp – Ginger (grated)
- 1 tbsp – Coriander powder
- 1 tsp – Red chilly powder (optional)
- 1 tsp – Cumin powder
- 1 tsp – Carrom seeds
- Salt to taste
- Oil or ghee for frying
- Take a bowl and add whole wheat flour, salt, and oil.Mix everything nicely.
- To make a soft dough, add water and knead.
- Cover and set aside the dough for 20 minutes.
- In a bowl, mix all the stuffing ingredients.
- Divide the dough into six portions equal in size.
- Roll the dough ball into a 5-inch disc and dust with flour.
- Scoop 4 tbsp of stuffing into the center and bring all the corners together.
- Dust the dough with dry flour and gently roll it into a disc 6 inches in diameter.
- Heat the pan on medium heat, and transfer the paratha there.
- Cook until spots of brown appear on both sides.
- Add ghee or oil and fry both sides until golden brown.
- Using a ladle to press the paratha while it cooks will make it crisp from outside.
- Take out on a plate and assemble all of the parathas.
- Serve hot with white butter and achar or pickle of your choice.
- Ghee is commonly used to fry the paratha, but I prefer to use oil. Ghee is also an option, but it isn’t vegan.
- First, thoroughly rinse off 12 of the cauliflower head. Check the cauliflower for insects and worms and discard those. Rinse very well and drain the water very well.
- Before you place the rolled Paratha on the hot Tawa, make sure the Tawa is hot.
- If you are making the stuffing in advance, skip the salt. Add salt when you are preparing the paratha since the Gobi leaves the water.
- So that the parathas are crispy, you have to cook them on low heat and press them towards the Tawa with the back of a spoon.
- Roll each paratha one at a time and continue rolling from one side to another until it is a perfect size.
- You can prepare the paratha with ghee if you want. It tastes even better.
- Next, grate the cauliflower pieces with a fine grater.
- To get crispiness in parathas, press the paratha with the back of the ladle while cooking.
- Low heat will result in a dense paratha, while high heat will burn them, so cook on medium heat.
- Ghee can also be added to the dough since it makes it extra soft and adds a delicious flavor to the crispy parathas.
- Category: Bread, Breakfast
- Cuisine: Indian
- Serving Size: 4
- Calories: 250 Kcal
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