Honestly speaking I never ate Gobhi paratha ever in my life until marriage, being a Maharastrain our understanding of paratha is only till aloo paratha.
I had heard about it only on TV and usually wondered how somebody make paratha out of florets? How can be florets stuffed into dough, and then flatten it out ??? … won’t the dough break and florets come out of it…
Even when I was in Delhi I never tried it. The math was not mathing in my brains,
Once I started cooking in the kitchen I asked my husband what would he like for breakfast. He said gobhi ka paratha. I was like how can I make that I never even tried it for myself.
So I was in the training period (Yeah!! u heard me right. Its like you are doing intership in the new household) when my mother in law taught me how to make these and ……. all my misconception about the stuffing vanished ….. It was so simple …. hahaaaaaaaaaa Really !!!
Now I am so pro it that I can make with my closed eyes. I must have made it a thousand times and love to eat it will nice raita or just curd.
So here it goes :
Gobhi Paratha Recipe
Prep Time : 15 mins
Cook Time : 30 mins
Serves: 5-6 parathas
Recipe Category: Breakfast-Lunch-Parathas
Recipe Cuisine: North Indian
Author: Aarti Jain
Ingredients needed
For the Dough
Wheat flour – 1 1/2 cup
Oil – 3 tsp
Salt – a generous pinch (if you like salt in your dough, we have Blood pressure patients in our household so I skip it)
For the Stuffing
Cauliflower florets – 1 cup
Onion – 2 finely chopped (medium sized)
Green chillies – 3 finely chopped
Red chilly powder – 1 pinch
Ginger (finely chopped or grated) – 1/2 tsp
Salt as required
Jeera/Cumin Powder – 1 tsp
Sauf / Fennel seed power or whole – 1/2 tsp ( I like to use both – this makes my trade mark paratha because my husband is able to guess who made the paratha today? )
For making Parathas
Rolling pin and board
Tawa/griddle
Wheat flour for dusting
Oil or Oil + ghee mixed as needed ( I suggests ghee, it just makes it better)
How to prepare dough for gobhi paratha
- Add 3 tsp of oil and a generous pinch of salt to the wheat flour. Then add warm water little at a time and knead into a soft and pliable dough as you normally do for roti .
- Cover and keep it aside for 15 minutes.
- In the mean time we will prepare the gobi stuffing for the parathas.
How to prepare stuffing for gobhi paratha
- Put cauliflower florets in boiling water with some turmeric for 5 minutes and drain the water completely. Pat it dry. Cut it as small as possible.
- Add finely chopped onions, cumin seeds, fennel seeds, green chillies, chilli powder, juliennes of ginger, salt. The idea is that every bite of paratha should have the flavour of ginger onion and chillies so work accordingly.
How to make gobhi parathas
- Make medium sized balls from the dough. Roll it out into a small circle.You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board. Place a couple tbsps of stuffing on the top of a rolled out circle and spread the stuffing evenly.
- Then place another rolled out dough on top of it and seal the corners by pressing it lightly.
- Now roll it out gently with the stuffing inside to a circle approximately 7 inches in diameter dusting wheat flour.
- Heat a tava and put the rolled out paratha on it. What I like to do is dry roast the paratha on both the sides properly on medium to low flame before applying ghee or oil and at the last apply oil on both the sided and make it crispy.
- The other way to make it is wait for bubbles to appear,flip it when 1/4 done. Apply a tsp of oil (oil + ghee mixed) on the top and flip it over to the other side. Cook both sides well till brown spots appear. ( Taste definitely changes in both the methods but the first method is healthier and the second method is tastier ;P )
- Repeat the same process for the rest of the dough.
- Serve it with curd mixed with sugar this is my style of Raita ( I love the blend of taste of paratha and sweet curd) or pickle or chutney. Enjoy making this delicious gobhi parathas at home.
Love light,
Aarti