Gobi Paratha Recipe: Gobi Paratha, a delightful stuffed flatbread featuring a cauliflower filling, is a popular breakfast dish in North India, especially in Punjab. The preparation process for this paratha is quite similar to other stuffed parathas, differing mainly in the stuffing. What sets this recipe apart is the use of potato, onion, coriander, and perfectly balanced spices. Follow this recipe to ensure your taste buds are the happiest in town.
Ingredients:
Gobi Paratha Recipe
- 1½ cups + 1/2 cup Whole Wheat Flour
- 2 cups grated Cauliflower (gobi)
- 1 small Potato, boiled, peeled, grated (optional)
- 1/4 teaspoon Cumin Seeds
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger-Garlic Paste
- 1 Green Chilli, finely chopped
- 2 tablespoons finely chopped Coriander Leaves
- 1 teaspoon Lemon Juice or Dry Mango Powder (Amchur Powder)
- 1/3 teaspoon Garam Masala Powder
- 1/8 teaspoon Turmeric Powder
- 1/4 teaspoon Red Chilli Powder
- 5 teaspoons Oil + for shallow frying
- 2 tablespoons Butter (for serving)
- Salt to taste
Directions:
Gobi Paratha Recipe
Step 1: Dough Preparation
- In a large bowl, mix 1½ cups flour, 2 teaspoons oil, and salt.
- Gradually add water, kneading until a smooth dough is formed.
- Grease the dough with 1 teaspoon oil, cover it, and let it rest for 15 minutes.
Step 2: Stuffing Preparation
- Heat 2 teaspoons oil in a pan, add cumin seeds, and sauté until they crackle.
- Add chopped onion, sauté until light brown, then add ginger-garlic paste and green chilli.
- Add grated cauliflower and salt, cook until dry (about 6-7 minutes).
- Add garam masala, red chilli powder, turmeric powder, lemon juice, and coriander leaves.
- Mix well, add grated boiled potato, and turn off the flame.
- Let the stuffing cool for 5-7 minutes, then divide it into 6 portions.
Step 3: Paratha Assembly
- Divide the dough into 6 parts and shape them into balls.
- Dust a rolling board with dry wheat flour.
- Take a dough ball, flatten it, coat with flour, and roll it into a 4-5 inch circle.
- Place one portion of stuffing in the center, seal the edges, and shape it into a ball.
- Press the stuffed ball, coat with flour, and roll it into a 6-7 inch paratha.
Step 4: Cooking Paratha
- Heat a tava over medium flame, cook the paratha for 30-40 seconds on each side.
- Spread 1/2 teaspoon oil on each side with a spatula, cook until golden brown spots appear.
- Transfer the paratha to a plate, spread butter on it, and repeat with remaining dough balls.
- Serve hot with potato curry and your favorite pickle.
Tips and Variations:
Gobi Paratha Recipe
- Knead a very smooth dough using milk for extra smooth parathas.
- Increase the green chilli quantity for a spicier taste.
- When spreading butter, pinch the paratha to allow some melted butter inside for a heavenly texture.
Taste: Soft and mildly spicy.
Serving Ideas: Serve with mint raita or plain curd.
Pair with matar paneer, tomato chutney, and salted lassi for a wholesome Punjabi meal.
Enjoy it as a healthy breakfast with tea or coffee. It’s also great for packing in lunchboxes; just wrap it in aluminum foil.
Conclusion:
In summary, Gobi Paratha Recipe is very versatile. Enjoy it as a quick breakfast, snack or as part of a larger spread. Adjust the spicing to your taste. Vary the accompaniments like chutneys, pickles or curd-based raitas. Follow these tips for soft, well-browned parathas stuffed with delicious spiced cauliflower.
FAQs
about Gobi Paratha Recipe:
Can I skip adding potato to the stuffing?
Yes, the potato is optional. It adds a different texture to the stuffing but can be omitted if desired.
How do I prevent the paratha from sticking to the rolling board?
Coating the patties with dry wheat flour before rolling helps prevent sticking and ensures a smooth rolling process.
Can I make the dough with milk instead of water for smoother parathas?
Gobi Paratha Recipe is a tasty Indian flatbread stuffed with spiced cauliflower. This dish can be customized in various ways.
What is the ideal way to serve Gobi Paratha Recipe?
Using milk instead of water to knead the dough makes the parathas softer and smoother. The milk adds fat which gives a nice texture.
How do I achieve the perfect golden-brown spots on the paratha?
Gobi Paratha Recipe goes well with plain yogurt, mint raita, or as part of a complete North Indian style meal. The tangy yogurt compliments the spices, while the mint adds freshness.
