Gobi ka Paratha is translated as stuffed cauliflower parathas (parathas are fried chappatis). These are typically served for breakfast in many Punjabi households. You can stuff parathas with so many other ingredients too like paneer, onions, potatoes and carrots. The recipe we tried out this time was for gobi paratha, which is a flat bread that is stuffed with curried cauliflower filling and then rolled out and fried on a skillet - yum!
For paratha dough :
Method :
In a bowl, mix grated cauliflower with little salt and keep aside for 10 minutes. Drain the excess water.
Now take all the ingredients for stuffing and mix everything well, shown as picture below.
In a big bowl, mix two types of flour, add salt, oil and crushed fenugreek leaves. Slowly add warm water to make a soft dough.
How to stuff the paratha : Make small equal size balls form chapati dough. Keep a small bowl of wheat flour beside you. Take one ball at a time, dip in flour bowl and roll into 2" diameter. Place 1 tblsp. of paneer-potato filling in the center. Gather from all sides and roll into a small ball covering the filling properly.
Dip the ball again in flatted a it and then roll into round shape until paratha is 1/4 inch thick. Make other parathas like these.
Frying the parathas : Heat a tawa on medium heat. Place the rolled out paratha on tawa. Cook on medium heat till light brown spots appears on down side, then flip to the other side and wait until light brown spots appear on other side,too.
Now drop 1/2 tblsp. oil from the outer area of paratha and quickly coat the oil to both side of paratha, this way you can use less oil, if needed add few drops of oil later. Now in medium heat, fry the parathas until golden brown.
Make other parathas same way. you can stuff the parathas beforehand, keep them aside, then roll and fry the parathas one at a time.
Gobi parathas are best when served hot with pickle and sabzi....
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Sending this recipe to Aipi and Priya's "Bookmarked Recipes - Every Tuesday (Volume 68) ", Ammaji's "Cooking without Onion & Garlic" event and Vardhini's "LGSS- Stuffed Paratha" event
Ingredients:
For stuffing:
Cauliflower - 1, medium, grated
Ginger - 11/2 tsp. (grated)
Green Chilli - 2, finely chopped
Chopped coriander leaves - few
Salt (to taste)
Roasted cumin-coriander powder - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp.
Chaat masala powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Ginger - 11/2 tsp. (grated)
Green Chilli - 2, finely chopped
Chopped coriander leaves - few
Salt (to taste)
Roasted cumin-coriander powder - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp.
Chaat masala powder - 1/2 tsp.
Garam masala - 1/2 tsp.
For paratha dough :
Whole wheat flour - 11/2 cups
Maida flour - 1/2 cup
Refine oil : 1 tsp.
Salt (to taste)
Water (as required to knead)
Maida flour - 1/2 cup
Refine oil : 1 tsp.
Salt (to taste)
Water (as required to knead)
Method :
In a bowl, mix grated cauliflower with little salt and keep aside for 10 minutes. Drain the excess water.
Now take all the ingredients for stuffing and mix everything well, shown as picture below.
In a big bowl, mix two types of flour, add salt, oil and crushed fenugreek leaves. Slowly add warm water to make a soft dough.
How to stuff the paratha : Make small equal size balls form chapati dough. Keep a small bowl of wheat flour beside you. Take one ball at a time, dip in flour bowl and roll into 2" diameter. Place 1 tblsp. of paneer-potato filling in the center. Gather from all sides and roll into a small ball covering the filling properly.
Dip the ball again in flatted a it and then roll into round shape until paratha is 1/4 inch thick. Make other parathas like these.
Frying the parathas : Heat a tawa on medium heat. Place the rolled out paratha on tawa. Cook on medium heat till light brown spots appears on down side, then flip to the other side and wait until light brown spots appear on other side,too.
Now drop 1/2 tblsp. oil from the outer area of paratha and quickly coat the oil to both side of paratha, this way you can use less oil, if needed add few drops of oil later. Now in medium heat, fry the parathas until golden brown.
Make other parathas same way. you can stuff the parathas beforehand, keep them aside, then roll and fry the parathas one at a time.
Gobi parathas are best when served hot with pickle and sabzi....
Sending this recipe to Aipi and Priya's "Bookmarked Recipes - Every Tuesday (Volume 68) ", Ammaji's "Cooking without Onion & Garlic" event and Vardhini's "LGSS- Stuffed Paratha" event
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