Gobi Paratha is a type of paratha that is stuffed with flavored cauliflower. Gobi Paratha does not need much introduction or explanation.
As we all know that it is very popular stuffed paratha in North India. My family loves Aloo Paratha and Gobi Paratha, especially my son, very much that I do make it very often. Especially over the lazy weekends.
You can make it in breakfast or as a weekend brunch. I have shared 2 methods of stuffing the paratha.
How to make Gobi Paratha?
For dough
1. Take flour in a bowl. Add oil and salt. Mix it very well.
2. Add water as needed and knead the smooth and soft dough like chapati dough. Apply little oil over dough. Cover with a clean muslin cloth and keep aside for 15 to 20 minutes.
For Stuffing
1. Take all the ingredients of stuffing in the big mixing bowl. Mix them well. Divide the mixture into 6 to 7 equal parts. Keep them aside.
Let’s make Gobi Paratha
Method 1
1. Take one portion of dough. Dust it with flour. Slightly roll it. Place one ball of prepared stuffing. To wrap, pull the edges of the rolled dough together to cover the filling.
2. Flatten the filled ball lightly. Dust it with whole wheat flour. Roll the ball with light hand.
Method 2 (Which I prefer)
1. Take one portion of a dough ball. Roll it thinly like chapati/roti using some flour. Keep it aside. Same way roll another one chapati/roti. Keep it aside.
2. Now take one rolled Roti, spread spoon full of the Gobi mixture evenly. Apply some water on the edges of the Roti. Now cover this with another rolled roti and press the edges. Now again roll the paratha little bit to make it even. Do the same process with the rest of the dough balls.
3. Heat Tava / griddle on medium heat. Place the rolled paratha on Tava.
4. Cook Gobi Paratha on a hot tava or skillet using a little ghee, until both sides are golden brown.
5. Gobi Paratha is ready. Serve them hot with Raita, curd or pickle.
Gobi Paratha
Ingredients
- Whole wheat flour - 2 cup
- Oil - 2 tbsp
- Water as needed
- Salt to taste
- Butter I used unsalte- 4 tablespoon (Should be at room temperature
- Grated garlic - 1 tbsp
- Salt and pepper powder to taste
- Chaat masala - 2 tbsp
- Chili powder - 1 tbsp
- Turmeric powder - ⅛ tsp
- Cilantro / Coriander - 2 tbsp
- Grated Cauliflower - 2 cups Squeeze all the water from Cauliflower
- Extra whole wheat flour for rolling
- Ghee or oil
Method
- Take flour in a bowl. Add oil and salt. Mix it very well.
- Add water as needed and knead the smooth and soft dough like chapati dough. Apply little oil over dough. Cover with a clean muslin cloth and keep aside for 15 to 20 minutes.
- Take all the ingredients of stuffing in the big mixing bowl. Mix them well. Divide the mixture into 6 to 7 equal parts. Keep them aside.
- Take one portion of dough. Dust it with flour. Slightly roll it. Place one ball of prepared stuffing. To wrap, pull the edges of the rolled dough together to cover the filling.
- Flatten the filled ball lightly. Dust it with whole wheat flour. Roll the ball with light hand.
- Take one portion of a dough ball. Roll it thinly like chapati/roti using some flour. Keep it aside. Same way roll another one chapati/roti. Keep it aside.
- Now take one rolled Roti, spread spoon full of the Gobi mixture evenly. Apply some water on the edges of the Roti. Now cover this with another rolled roti and press the edges. Now again roll the paratha little bit to make it even. Do the same process with the rest of the dough balls.
- Heat Tava / griddle on medium heat. Place the rolled paratha on Tava.
- Cook Gobi Paratha on a hot tava or skillet using a little ghee, until both sides are golden brown.
- Gobi Paratha is ready. Serve them hot with Raita, curd or pickle.
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