Gobi Paratha Recipe

Gobi Paratha Recipe

Servings

7

Prep

15 min

Cook

15 min

Gobi Paratha is a very famous dish in North Indian especially Delhi and is popular breakfast in Punjabi households and is also served in restaurants and punjabi dhabas, along with aloo paratha and pyaaz ka paratha.

Gobi Paratha is type of paratha that is stuffed with flavored cauliflower and vegetables and is served with white butter or curd or with pickles.

Step by Step Video for ‘Gobi Paratha’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Gobi Paratha Dough

Whole wheat 2 cups
Carom Seeds / Ajwain ½ tsp
Oil 1 tsp
Salt as per your taste

Ingredients for the Gobi Paratha Stuffing

Gobi / Cauliflower 1 cauliflower head 400 grams
Onion 1 Medium size
Mild Green Chilli 3
Ginger Paste ½”
Garlic Paste 3-4
Fresh Dhania / Cilantro ¼ cup
Kashmiri Red Chilli Powder ½ tsp
Dhania Powder / Coriander Powder 1 tsp
Jeera Powder / Cumin Powder 1 tsp
Garam Masala 1 tsp
Amchur / Dry Mango Powder ½ tsp
Turmeric Powder ¼ tsp
Salt As per your taste
Ghee / Clarified butter for roasting

Prepping for the stuffing

  1. Dice up the vegetables keep aside in a bowl.
  2. Grate the Cauliflower

Prepping for the dough

  1. In a large mixing bowl add, the wheat flour add salt, carom seeds and oil and mix well.
  2. Now add water and knead the dough for five minutes.
  3. One the dough is kneaded cover with a wet cloth and keep aside for half an hour.

Method for making the stuffing

  1. In a kadhai add oil, once the oil is hot add the ginger garlic paste and cook for 30 seconds.
  2. Now add the onions and green chillies and cook till the time the onions turn translucent. This should take about 3-4 minutes.
  3. Add very little salt just enough for the onions at this time. It will help the onions to cook faster.
  4. Once the onions are cooked, add the grated cauliflower and the cilantro.
  5. Mix it will. Time to add the spices.
  6. So let’s add the turmeric, kashmiri red chilli powder, Coriander cumin powder , garam masala and the dry mango powder. Mix well.
  7. Cook for 2-3 minutes.
  8. After 2-3 minutes, turn off the flame and let the stuffing come down to room temperature.
  9. Once the stuffing is at room temperature add salt and mix well.( if you add salt while the mixture is hot then the cauliflower will start oozing water and then the paratha will become mushy.

Method for making the Gobi paratha

  1. Make six or seven equal sized dough balls.
  2. Take one and cover the rest.
  3. On a clean surface sprinkle some dry flour and using a rolling pin make a small puri size tortilla or roti.
  4. Now take the prepared Gobi stuffing and place in the center.
  5. The the edge and start pleating bringing it to the center.
  6. Press the pleats from the center.
  7. Now take some more dry flour and sprinkle on it and roll to a chapati size.

Method for roasting Gobi paratha

  1. On a hot griddle add ghee to the surface, and then add the rolled paratha, cook on low flame for a minutes or until you start seeing golden spots on the bottom side.
  2. Now apply ghee on the top side and flip over.
  3. Let the other side get cooked as well.
  4. Finally, serve hot Gobi paratha with a generous amount of butter and serve with raita or pickle or chutney.

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