Gobi paratha recipe about the most paratha recipes from Punjab, North India. It's stuffed paratha where stuffing is made of cauliflower and couple of spices.
The recipe of creating gobi paratha is just like other stuffed paratha recipe. Meaning the process of stuffing and moving the paratha is same for those stuffed paratha. Only difference may be the making the stuffing mixture. Still I've shared detailed stepwise photos just in situation you're beginner for making paratha.
This stuffed punjabi gobi ke parathe I made may be the spicy one. The stuffing is made of cauliflower and a few dry spice powders. Inclusion of ginger root and eco-friendly chilies adds little extra flavor into it. If you don't like spicy food then lessen the chili powder or eco-friendly chilies within the recipe.
Fundamental Info:
Preparation time: twenty minutes
Cooking: twenty minutes
Servings: 2 (Makes 6 paratha)
Cuisine: Punjabi, North Indian
Category: Breakfast
Ingredients:
- For stuffing:
Oil 1 tablespoon + more for frying the parathas
Cumin seeds teaspoon
Ginger root paste or freshly grated 1 teaspoon
Eco-friendly chili 1 small, finely chopped
Gobi or cauliflower 2 cups grated finely
Salt to taste
Coriander powder 1 teaspoon
Turmeric powder teaspoon
Red chili powder 1 teaspoon
Garam masala teaspoon
Amchur powder 1 teaspoon
Cilantro or coriander leaves couple of sprigs, finely chopped - For dough or surface:
Chapati atta (Wheat grains flour) 1 cups
Oil two tablespoons
Salt to taste
Water nothing more than cup
Steps to make gobi paratha (Step-by-step Recipe with Photos):
1) First grate the cauliflower using box grater very finely. Alternately use mixer, but make certain there are no big chunks of cauliflower otherwise paratha will break while moving. Heat the oil inside a pan on medium heat. Once hot add cumin seeds and allow them to sizzle.
4) Adding grated cauliflower, sprinkle some salt and blend.
6) Add all of the dry spices (coriander powder, turmeric powder, red chili powder, garam masala, amchur powder).
8) Switch off the stove, lastly add chopped cilantro.
10) Meanwhile result in the dough for surface. Take flour, salt and oil inside a bowl. rub it together with your fingertips.
12) Dough ought to be smooth and soft. Pay for it and get forced out for fifteen minutes. By now stuffing is going to be cooled lower.
13) After resting here we are at the dough, Knead it once more and lessen the dough. Divide it into 6 equal portions. Make smooth ball and flatten it involving the palm. Also divide the stuffing into 6.
14) Use one flatten disc at any given time. Dust it into dry flour and begin moving using moving pin and moving board.
16) Put one part of stuffing within the center.
18) and pinch it to close it tightly.
20) Again dust it into dry flour.
22) Heat the tawa or pan on medium heat. Once hot put the folded paratha and prepare for couple of seconds, you will notice couple of bubbles on the top.
24) Apply some onto it and again switch it.
26) Once cooked bottom side the switch, brush oil again.
27) By pressing gently prepare other part too, and take it out of the pan. repeat same for remaining parathas.
Do you know the other type of stuffed parathas you are making in your own home? I would like to try the various versions.
&- Take a look at other paratha recipes &-
This will be our family favorite, and so i allow it to be very frequently. Before I made gobi paratha was couple of days when my in-laws and regulations were here. They attempted it for brand spanking new as well as enjoyed it a lot.
Gobi paratha is generally offered like a breakfast. However I make it within the dinner/lunch whenever Personally i think lazy to cook elaborate meal (dal, chawal, roti, subzi). I serve it with raita or sometime with plain yogurt.
Gobi or cauliflower may be the vegetable that my loved ones like to eat with no complains. Thus if you have been cauliflower recipes around the blog like aloo gobi. gobi shimla mirch. aloo gobi matar. gobi matar.
Punjabi stuffed Gobi paratha recipe (Printable):
Yield: 6 paratha
- Oil - 1 tablespoon + more for frying the parathas
- Cumin seeds - teaspoon
- Ginger root paste or freshly grated ginger root - 1 teaspoon
- Eco-friendly chili - 1 small, finely chopped
- Gobi or cauliflower - 2 cups, grated finely
- Salt - to taste
- Coriander powder - 1 teaspoon
- Turmeric powder - teaspoon
- Red chili powder - 1 teaspoon
- Garam masala - teaspoon
- Amchur powder - 1 teaspoon
- Cilantro or coriander leaves - couple of sprigs, finely chopped
For dough or surface:
- Chapati atta (Wheat grains flour) - 1 cups
- Oil - two tablespoons
- Salt - to taste
- Water - nothing more than cup
- Grate cauliflower using grater or mixer very finely.
- Heat the oil inside a pan on medium heat. Once hot add cumin seeds. After they sizzle, add chopped chilies and ginger root paste, fry for couple of seconds.
- Add grated gobi with a few salt. Prepare for couple of minutes.
- Adding all dry spices and blend. Prepare till it gets dry means no moisture within the mixture.
- Switch off the stove and finally add chopped cilantro. Ensure that it stays aside to awesome.
- Take atta, salt and oil inside a bowl. Rub it together with your fingertips. Then start adding little water at any given time and knead the dough, it ought to be smooth and soft.
- Cover the dough and get forced out for 25 minutes.
- After twenty minutes, stuffing is cooled lower, divide into 6 equal portions. Knead the dough once more and divide it into 6 balls and flatten it.
- Dip one flatten disc into dry flour and roll into 4 inch diameter circle.
- Put one part of stuffing within the center, Gather the perimeters and pinch it to close it correctly. Flatten it making use of your hands.
- Dip again into dry flour and roll into 6 inch diameter paratha.
- Heat the tawa or pan on medium heat. Once hot put the paratha and allow it to prepare for couple of seconds, you will notice couple of bubbles on the top surface.
- Then switch, prepare other part.
- Apply some oil + switch + prepare by pressing.
- to prepare other part, again apply some oil + switch + prepare by pressing with spatula.
- Take it out of the pan and repeat exactly the same for remaining parathas.
