Gobi Paratha Recipe
Gobi Paratha is one of the most loved stuffed parathas, especially for people who enjoy soft bread with tasty filling inside. It is made by stuffing spiced cauliflower mixture in regular wheat dough and cooked on tawa till golden brown. The outer side stays soft while the inside turns out full of flavor in every bite.
Servings6 parathas
Ingredients
- 1 cup wheat flour
- ½ cup cauliflower florets
- 1 teaspoon red chilli powder
- ½ teaspoon roasted jeera powder
- 1 pinch amchoor powder
- 1 teaspoon garam masala powder
- 1 tablespoon coriander leaves finely chopped
- salt to taste
- oil and ghee to toast
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest.
- Cut cauliflower into small florets, add it to warm water to remove worms if any.
- Then steam cook it, you can pressure cook it too. In a mixer add green chillies along with cauliflower. Just run it once, set aside.
- Heat oil in a pan crackle jeera, then add the cauliflower mixture.
- Add required salt, red chilli powder, roasted jeera powder, garam masala powder and amchoor powder.
- Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.
- Now pinch a lemon sized ball , Flour the surface and roll the chappathi dough slightly thicker.. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.
- Flip over and press it well with your hands so that the stuffing is even on all sides. Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.
- Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.
- Serve Gobi Pararatha hot with any pickle of your choice or with curd!
Notes
- Dough consistency – I always keep dough soft but not sticky, this makes rolling easier and stuffing won’t break out.
- Stuffing texture – I usually steam gobi little and pulse in mixie once, it gives even filling. You can grate raw gobi too if you like small crunch.
- Rolling technique – While rolling, don’t press too much in center. Keep it slightly thick so stuffing spreads evenly and paratha won’t tear.
- Cooking method – I cook on medium high flame and keep adjusting, so the paratha cooks well inside and gets nice brown spots.
- Ghee finishing – I always brush little ghee at last, it keeps paratha soft and gives very good flavor.
Nutrition Facts
Gobi Paratha Recipe
Amount Per Serving (100 g)
Calories 82
Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 9mg0%
Potassium 57mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 0.2g0%
Protein 2g4%
Vitamin A 105IU2%
Vitamin C 4mg5%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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