Gobi Paratha

Gobi Paratha is a North Indian flatbread filled with a spicy cauliflower mixture. Like Alu Paratha, it’s enjoyed for breakfast or lunch and is often served with yogurt, pickle, or butter. Here’s a detailed recipe for Gobi Paratha:

Ingredients

For the Dough:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee (optional)
• Water, as needed (around 3/4 to 1 cup)

For the Cauliflower Filling:

• 1 medium cauliflower, grated (about 1.5 cups)
• 1-2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon coriander powder
• Fresh coriander leaves, chopped
• Salt, to taste

For Cooking the Paratha:

• Ghee, butter, or oil for frying

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Instructions

Step 1: Prepare the Dough

1. In a large bowl, add the wheat flour and salt. Optionally, add 1 tablespoon of oil or ghee to make the dough softer.
2. Gradually add water, kneading until the dough becomes smooth and pliable.
3. Cover the dough with a damp cloth and set aside for 15-20 minutes.

Step 2: Prepare the Cauliflower Filling

1. Heat a pan over medium heat and add 1 teaspoon of oil.
2. Add cumin seeds and let them splutter, then add grated ginger and green chilies. Sauté for a minute.
3. Add the grated cauliflower, turmeric powder, red chili powder, garam masala, coriander powder, and salt.
4. Sauté the mixture until the cauliflower softens and any excess moisture evaporates (5-7 minutes).
5. Turn off the heat, mix in chopped coriander leaves, and let the filling cool. Divide into small balls.

Step 3: Stuff the Parathas

1. Divide the dough into equal portions, about the size of a golf ball.
2. Roll a dough ball into a small circle (about 4-5 inches in diameter).
3. Place one portion of cauliflower filling in the center of the rolled dough.
4. Gather the edges of the dough to enclose the filling and pinch at the top to seal.
5. Dust with flour and gently roll the stuffed dough into a paratha (6-7 inches in diameter).

Step 4: Cook the Paratha

1. Heat a tawa or skillet over medium heat. Place the rolled paratha on it.
2. Cook until bubbles form on the surface, then flip.
3. Apply a little ghee, butter, or oil on the cooked side, then flip again after a minute.
4. Press gently with a spatula, ensuring the paratha is golden and crispy on both sides.
5. Repeat for remaining parathas.

Serving

Serve hot with yogurt, pickle, or butter for a delicious Gobi Paratha experience!