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Gobi Paratha, How to make Cauliflower (Phool Gobhi) Paratha

December 12, 2014 By susmita Leave a Comment

Ingredients for Gobi Paratha Recipe: 

For the dough:
Whole wheat flour – 3 cups
Salt- 1 tsp
Water – For kneading

For the filling:
Grated cauliflower (Gobhi) – 1 cup
onion – 1 (chopped finely)
Grated ginger (adrak) – 1 tsp,
Green Chillies – 1-2 (finely chopped)
Red chili powder (Lal Mirch) – 1/4 tsp
Dhaniya powder – 1/4 tsp
Garam masala – 1/4 tsp
Coriander leaves (dhaniya patti) – 2 tbsp (finely chopped)
Salt – As per taste

Oil/Ghee – For shallow frying
Butter – For garnishing

How to make Gobi Paratha:

  1. Sift the flour, add salt and Knead with water to make a soft pliable dough. Cover the dough with a damp cloth and keep it aside.
  2. In the mean time, boil water in a deep sauce pan and switch of the flame.
  3. Remove the outer leaves and thick part of the stem and transfer the cauliflower florets in boiled water for 2 minutes. This ensures the removal of any possible worms logged inside the florets.
  4. Remove from water and let the water drain.
  5. Grate the cauliflower and mix it with green chillies, grated ginger, red chilli powder, coriander powder, garam masala and chopped coriander leaves*.
  6. Now take a small portion of the dough and roll it into a dics of 3″ dia.
  7. Apply ghee/oil evenly on the disc.
  8. Place a spoon-full of the filling mixture in between the disc.
  9. Now gather all the edges of the disc and wrap the filling mixture and seal the edges on the top and gently press them again to a make a small disc.
  10. Dust it with flour and roll the disc gently to avoid any spillage of the mixture.
  11. Place the paratha on a preheated tawa or pan. After 5-10 seconds when the surface begins to fluff up a little, flip the paratha.
  12. Let the bottom side cook for 30-40 seconds. Apply oil/ghee on the top surface and flip it again.
  13. Shallow fry the paratha by pressing it with a spatula till golden spots develop on it.
  14. Again applying oil/ghee on the top surface and shallow fry till lightly browned and crisp.
  15. Top it with a dollup of butter and serve immediately with chutney, curd or pickle.

Footnotes:

*Adding salt to the filling mixture causes cauliflower to ooze out water resulting in a wet mixture.

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