Gobi Paratha - Step by Step Recipe

Pin It

I think most of us like cauliflower, I have heard and seen only very few people who dislikes cauliflower. Be it gobi 65 or gobi manchurian or gobi masala dosa or this gobi paratha I would prefer to have it any time of the day. And love gobi masala dosa very much,am yet to try it myself so recipe will be up soon :)

Gobi Paratha Recipe

Makes 6-7 gobi parathas

Ingredients:

For the dough:

• Wheat flour - 1.5 cups
• Salt - as needed
• Oil - 2 tsp
• Water - as required

For stuffing:

• Grated Cauliflower - 3/4 cup
• Coriander leaves - 1 tbsp(finely chopped)
• Ginger garlic paste - 1 tsp
• Turmeric powder - a generous pinch
• Garam masala powder - 1/2 tsp
• Red chilly powder - 3/4 tsp
• Cumin seeds - 1 tsp
• Oil - 2 tsp
• Salt- as required

Method:

1. Add the flour, salt, oil and mix well. Add water little by little to make a soft dough. Allow it to rest for atleast 30mins.


2. Heat oil in a kadai/nonstick pan, add jeera allow it to crackle. Then add ginger garlic paste and saute for 2mins. Then add grated cauliflower, salt, red chilli powder, turmeric and garam masala powder and mix well.


3. Saute till raw smell of cauliflower leaves then cook it with lid closed for 5mins in sim stirring in between. Sprinkle little water if needed to cook faster. Saute in medium flame for another 5 mins.


4. By now cauliflower would have turned soft and fried well, add coriander leaves give a quick stir and switch off.The filling is ready now.Now divide the chapathi dough into equal parts and roll into smooth balls.


5. Flour the surface and roll the chappathi dough slightly thicker. Then add a generous spoon full of gobi filling and gather the dough from all sides sealing it finely.
6. Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out. Dust flour so that it doesnt stick.

7. Heat a dosa tawa , transfer the gobi parathas, drizzle little oil and cook on both sides. Serve hot with raita or your favourite sidedish

Gobi parathas are best when served hot with pickle raita or onion raita. Only chopping the gobis are a little tedious task otherwise making the filling is just a breeze.

My Notes:

• Another way of making gobi parathas is rolling a chapathi, spread the filling and then placing another chapathi over it and then rolling it again. But I find this stuffing method easier and mess free.


• I have skipped green chillies and have added chilli powder instead to avoid green chillies disturbing while eating.


• If the shredding of cauliflower is fine, then rolling would be easier.


• Do not add more than the mentioned quantity of garam masala as it would overpower and spoil the taste.