Gobi Paratha is a most popular breakfast in Northern regions of India. Finely grated cauliflower/ gobi along with spices are stuffed inside a whole wheat roti and roasted on a hot griddle with lots of desi ghee. Gobi Paratha is the most common Paratha that can be found in any restaurants and Punjabi dhaba next to Aloo Paratha.
There are many methods of doing Gobi Paratha. Few likes to saute and cook gobi before stuffing . But my method of making gobi stuffing is easy , I simply blanch Gobi/Cauliflower to get rid of harmful pesticides. Then finely grate / mince gobi and add into sauteed onion, ginger garlic paste . Throw in some spices and stuffing for paratha gets ready. Few doesn't add onions and ginger garlic paste , but I do add to enhance the taste. Also I saute onions, ginger and garlic in little oil to remove the raw smell , as I find the smell of onion and garlic bit overpowering in a morning meal.
Adding raw/blanched cauliflower to the stuffing enhances the taste of paratha when compared with sauteed gobi . Though making of all parathas are quite similar , there are few spices and different methods followed for each different stuffings to make the best ever Paratha of that kind. Few Paratha Recipes shared on blog are: Sattu Paratha , Paneer Paratha , Onion Paratha , Aloo Paratha , Chinese Paratha and Mooli Paratha.
RECIPE CARD FOR GOBI PARATHA
Recipe
Gobi Paratha
Ingredients
For Dough
- 3 cups Whole Wheat Flour
- ½ teaspoon Salt or as required
- ½ teaspoon Ajwain / Carom Seeds
- 1 cup Water or as required
For Cauliflower Stuffing
- 2-2.5 Cups Cauliflower ,grated
- ½ tablespoon Cooking oil
- 1 no Onion or ½ cup finely chopped
- 1 teaspoon Garlic finely chopped or garlic Paste
- 1.5 teaspoon Ginger grated or ginger paste
- 2 no Green chillies, finely chopped
- ½ teaspoon Red chilli powder or as required
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Dry Mango Powder / Amchur Powder
- 1 - 1.5 teaspoon Salt or as required
- 3 tablespoon Coriander leaves ,chopped
For Roasting Paratha
- Ghee / Clarified Butter as required
Instructions
For Dough :
- Take 3 cups of whole wheat flour in a bowl or wide plate. Add ½ teaspoon of salt and ½ teaspoon pf carom seeds /ajwain seeds.
- Make a well at the centre, add 1 tablespoon of oil and water .
- Add water part by part and knead the flour to a smooth dough.
- Cover the dough with a damp muslin cloth and keep it aside for 20-30 minutes.
For Gobi Stuffing :
- Clean and cut the cauliflower into big florets. Add the cleaned gobi into boiling water with pinch of turmeric and salt.
- Turn off the heat, keep it aside for 5 minutes and drain water completely .
- Grate / mince cauliflower in a food processor, set it aside.
- Heat ½ tablespoon of oil in a kadai , add finely chopped ginger and garlic paste and saute.
- Add ½ cup finely chopped onions, 2 finely chopped green chillies and saute for 2-3 minutes, until the raw smell goes off.
- Turn off the heat , add finely grated /minced cauliflower and add all the spice powders, chopped coriander leaves.
- Mix well everything and set it aside.
Rolling Paratha :
- Dust some flour on rolling board. Pinch a lemon size dough and flatten it , dust some flour on top .
- Roll the dough into 3-4" diameter circle. Spoon 3-4 tablespoon of gobi stuffing at the centre.
- Make pleats from the corners, gather the pleated dough at centre .Cover the stuffing completely with dough.
- Flatten the dough , dust some flour if needed . Using rolling pin , roll the paratha to 6 - 7" inch diameter.
Roasting/Cooking Gobi Paratha:
- Heat griddle/tava , place rolled paratha on hot griddle.
- Drizzle some ghee on corner and top of the paratha, let it cook for 1 minute.Now, flip paratha and cook on other side.
- Keep flipping the paratha evenly and cook on both sides till it is crisp.
- Serve Gobi Paratha with Curds and pickles. I served it with Fresh Turmeric Pickle.
Step by Step directions on making of Gobi Paratha:
For Dough :
Take 3 cups of whole wheat flour in a bowl or wide plate. Add ½ teaspoon of salt and ½ teaspoon pf carom seeds /ajwain seeds.
Make a well at the centre, add 1 tablespoon of oil and water .
Add water part by part and knead the flour to a smooth dough.
Cover the dough with a damp muslin cloth and keep it aside for 20-30 minutes.
For Gobi Stuffing :
Clean and cut the cauliflower into big florets. Add the cleaned gobi into boiling water with pinch of turmeric and salt. Turn off the heat, keep it aside for 5 minutes and drain water completely .
Grate / mince cauliflower in a food processor, set it aside.
Heat ½ tablespoon of oil in a kadai , add finely chopped ginger and garlic paste and saute.
Add ½ cup finely chopped onions, 2 finely chopped green chillies and saute for 2-3 minutes. Till the raw smell goes off.
Turn off the heat , add finely grated /minced cauliflower and add all the spice powders, chopped coriander leaves.
Mix well everything and set it aside.
Rolling Parath :
Dust some flour on rolling board. Pinch a lemon size dough and flatten it , dust some flour on top .Roll the dough into 3-4" diameter circle.
Spoon 3 tablespoon of gobi stuffing at the centre.Make pleats from the corners, gather the pleated dough at centre .Cover the stuffing completely with dough.
Flatten the dough , dust some flour if needed . Using rolling pin , roll the paratha to 6 - 7" inch diameter.
Roasting/Cooking Gobi Paratha:
Heat griddle/tava , place rolled paratha on hot griddle. Drizzle some ghee on corner and top of the paratha, let it cook for 1 minute.
Now, flip paratha and cook on other side. Keep flipping the paratha evenly and cook on both sides till it is crisp.
Serve Gobi Paratha with Curds and pickles. I served it with Fresh Turmeric Pickle.
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