Gobi Paratha step by step instructions:
Ingredients:
For the stuffing:
Cauliflower: 300 gms (grated 1 cup)
Coriander leaves: 2 tbsp (finely chopped)
Red chili powder: 1 tsp
Chaat masala: 2 tsp
Salt as per taste
For the dough
Whole wheat flour: 1 cup
Milk: ½ cup
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Fennel seeds powder: 1 tsp
White sesame seeds: 1 tsp
Cumin seeds: ½ tsp
Salt as per taste
Ghee for making parathas
Method:
1. Prepare the dough. Mix all the ingredients under the dough section and knead a firm dough.
2. Cover it and keep aside.
3. Mix grated cauliflower, red chili powder, and chaat masala. The stuffing mixture is ready.
4. Take the dough and make 6 equal balls of it.
5. Take one ball. Roll it the size of a puri. Keep the stuffing in the center of the rolled puri. Sprinkle some salt and fold and seal carefully the circle.
6. Flatten it a bit with the help of your hands.
7. Again dust it with some dry flour and roll it into a bigger circle.
8. Heat tawa. Apply ghee on it.
9. Put the paratha on the tawa and let cook for a minute. Then flip it and let cook on high flame for half minute. Apply ghee on the top and flip again. Similarly, apply ghee on the other side and flip. Cook the paratha until brown dots appear on both the sides.
10. Make and cook the remaining ones also.
11. Serve hot with curd, chutney, ketchup etc.
12. Yummy “Gobi Paratha” is ready.
Tips:
1. Keep the dough stiff as cauliflower tends to lose water. A soft dough will result in stuffing coming out.
2. I have used milk to knead the dough. It makes the paratha even yummier.
3. You can add all the masala to the stuffing mixture instead of adding them to the flour.
4. I always add salt to the mixture while stuffing. This technique helps the stuffing mixture to be dry always.
5. Keep the cauliflower in hot water for 2-3 minutes and then strain the entire water from it.
See you soon with a new recipe till then Happy Cooking!!!
In our family, we never bought and cooked cauliflower. But, recently, just like 3-4 years back I started to cook cauliflower. I still remember the day when I made cauliflower paratha for the first time. My husband thought it was a cheese and paneer paratha. And till date, I make the gobi paratha in the similar fashion.
I kneaded a masala dough for the parathas.
Let us start cooking!!!
I kneaded a masala dough for the parathas.
Let us start cooking!!!
Ingredients:
For the stuffing:
Cauliflower: 300 gms (grated 1 cup)
Coriander leaves: 2 tbsp (finely chopped)
Red chili powder: 1 tsp
Chaat masala: 2 tsp
Salt as per taste
For the dough
Whole wheat flour: 1 cup
Milk: ½ cup
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Fennel seeds powder: 1 tsp
White sesame seeds: 1 tsp
Cumin seeds: ½ tsp
Salt as per taste
Ghee for making parathas
Method:
1. Prepare the dough. Mix all the ingredients under the dough section and knead a firm dough.
2. Cover it and keep aside.
3. Mix grated cauliflower, red chili powder, and chaat masala. The stuffing mixture is ready.
4. Take the dough and make 6 equal balls of it.
5. Take one ball. Roll it the size of a puri. Keep the stuffing in the center of the rolled puri. Sprinkle some salt and fold and seal carefully the circle.
6. Flatten it a bit with the help of your hands.
7. Again dust it with some dry flour and roll it into a bigger circle.
8. Heat tawa. Apply ghee on it.
9. Put the paratha on the tawa and let cook for a minute. Then flip it and let cook on high flame for half minute. Apply ghee on the top and flip again. Similarly, apply ghee on the other side and flip. Cook the paratha until brown dots appear on both the sides.
10. Make and cook the remaining ones also.
11. Serve hot with curd, chutney, ketchup etc.
12. Yummy “Gobi Paratha” is ready.
Tips:
1. Keep the dough stiff as cauliflower tends to lose water. A soft dough will result in stuffing coming out.
2. I have used milk to knead the dough. It makes the paratha even yummier.
3. You can add all the masala to the stuffing mixture instead of adding them to the flour.
4. I always add salt to the mixture while stuffing. This technique helps the stuffing mixture to be dry always.
5. Keep the cauliflower in hot water for 2-3 minutes and then strain the entire water from it.
See you soon with a new recipe till then Happy Cooking!!!
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