• Gobi Paratha
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Gobi Paratha
Servings - 3 - 4


Wheat flour - 300 grams
Grated cauliflower - 350 grams
Onions - 120 grams
Coriander - 1 1/2 tablespoons
Grated ginger - 1 teaspoon
Green chili - 1 tablespoon
Carom seeds - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 1/4 teaspoons



(For Dough)
1. In a mixing bowl add 300 grams whole wheat flour and 200 milliliters of water. Bring the mixture together and knead into a smooth soft dough.
2. Keep the dough aside for 10 minutes.

(For Stuffing)
1. Heat a pan, add 350 grams grated cauliflower and cook till it becomes dry.
2. In a mixing bowl, add 350 grams grated cauliflower, 120 grams onions, 1 1/2 tablespoons coriander, 1 teaspoon grated ginger, 1 tablespoon green chili, 1 teaspoon carom seeds, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1 1/4 teaspoons salt and mix all the ingredients well.

(Rest of the Preparation)
1. Take a medium size ball from the dough. (see video)
2. Roll the ball into small circle.
3. Place few tablespoons of the gobi stuffing on the dough circle.
4. Cover with another dough circle and seal the edges completely.
5. Flatten the dough circle, sprinkle a little flour and roll them with a roller to approximately six-inch diameter. This is now called a paratha.
6. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
7. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
8. Serve paratha with yogurt.