Gobi paratha is a popular and traditional stuffed paratha variety popular in North part of India. This is a wheat paratha stuffed with the grated cauliflower along with the spices. It goes well with raitha or pickle or just curd. This is a perfect tiffin variety which is suitable for breakfast or dinner. Lets look at the steps of making this paratha.
Preparation Time: 30 mints | Cooking Time : 30 mints | Makes: 7 parathas
Wheat flour – 1.5 cups
Salt – 1 tspn
Oil – 2 tspn + for making paratha
Water – as required
For Stuffing :
Oil – 2 tspn
Cumin seeds – 1 tspn
Grated Cauliflower – 3/4 cup Turmeric powder – 1/ tspn Red chili powder – 3/4 tspn
Garam Masala Powder – 1/2 tspn Salt – as required Coriander leaves – 2 tbspn
1. Add oil,salt to the wheat flour and knead into a soft dough. Cover and keep it aside for 30 minutes. Put cauliflower in hot water for 5 minutes and drain the water completely.
2. Dry them completely and grate them finely. Heat oil, add cumin seeds, when it sizzles, add the grated cauliflower and saute for a minute.
3.Add chili powder, turmeric powder and garam masala. Mix well and cook it with lid closed for 5mins in sim stirring in between. Saute well till all the moisture evaporates and add coriander leaves.
4. Give a quick stir and switch off. It should be dry so that it will be easy for you to roll out the parathas. Leave it to cool. Divide the dough and stuffing into 7 equal parts. Make balls out of it.
5. Dust a little flour and roll out the dough into a small circle. Keep stuffing ball in the center, gather all the corners and seal the dough with the stuffing inside.
6. Press it down gently to flatten it. Dust a little four and roll out the flattened dough with the stuffing into a circle. Do not apply too much pressure as the stuffing might come out. Heat a tawa and place the rolled out dough.
7. When you will find small bubbles forming on the surface, spread a tsp of oil and flip it over to the other side. Spread a little oil on the other side also and cook both sides well until golden brown spots appear. Repeat the same process for the rest of the dough.
Serve with curd or raita or pickles.
My Notes :
1. Make sure to drain the water completely. After grating also squeeze it to remove excess water.
2. Grate the cauliflower finely so that it is easy to roll. You can also avoid the stem of cauliflowers.
3. You can also make the parathas in other way like rolling a chapati, spread the filling and then placing another chapati over it and then rolling it again.