Gobi Paratha (Cauliflower Paratha) is another popular paratha from Punjab . Gobi paratha is often made for breakfast or eaten for brunch and for lunch and dinners also.The gobi parathas are served with butter or curd or mango pickle.It is very easy to make and very tasty to eat.Its is everyone's favorite in my house .
This delicious Gobi Paratha is good and healthy for kids lunch box. I am delighted to be sending this recipe to Indusladies Kids Lunchbox Recipes Book Event.
Makes -12 Parathas
For The Dough
3 cups whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
water for kneading
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For The Gobi Stuffing
3 cups finely grated cauliflower
1 tsp cumin seeds (Jeera)
1 tsp carom seeds (Ajwain)
2 tsp finely chopped green chillies
1/2 cup finely chopped coriander (dhania)
salt to taste
4 tsp oil
Making the dough :-
In a mixing bowl add wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed. The dough must be smooth and just the right softeness i.e. medium.
At the end add little bit of oil for very smooth dough .
After it is done, cover and keep it aside .
Preparing the gobi/cauliflower stuffing:-
1. Grate the gobi/cauliflower finely manually or use electric shredder.Do not use a food processor to blend the cauliflower, as it will become too moist.
2.Squeeze the cauliflower take out as much water as possible.
3.Then add some finely chopped green chilies ,carom seeds,cumin seeds,chopped coriander,salt and mix well.
4. Add salt while making only if you add before then it will ooze out water and stuffing will become moist and it will be difficult to make paratha.
5.Make small balls out of that mixture.
Making Paratha :-
1. Knead the dough well one more time and Divide the dough into equal portions, roughly the size of a golf ball.
2. Roll one part of the dough into a three inch circle.
3. Place one part of the filing in the center.
4. To wrap, pull the edges of the rolled dough together to cover the filling.
5. Allow each ball to settle for a minute before rolling. (Timing is very important here. If you don't roll paratha just after filling, or if you leave them longer than a minute before rolling, the cauliflower mixture will seep through the edges when rolling).
6. Heat an iron griddle or tava on medium flame.
7. Press the filled ball lightly on both sides on a surface and dust with with dry wheat flour.
8. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling board or rolling surface, lightly dust with dry wheat flour.
9. Place rolled paratha on the tava. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
10. After a few seconds, spread a teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and spread oil and press with the spatula making sure the parathas are golden-brown on both sides.
11. Repeat with the remaining dough and stuffing to make more parathas.
12. Serve hot gobi paratha with yogurt, pickle or butter or Aloo Mattar.
13. Parathas can be kept unrefrigerated up to two days,wrapped in aluminum foil or stored in a covered container.