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:
- 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.
- In the mean time, boil water in a deep sauce pan and switch of the flame.
- 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.
- Remove from water and let the water drain.
- Grate the cauliflower and mix it with green chillies, grated ginger, red chilli powder, coriander powder, garam masala and chopped coriander leaves*.
- Now take a small portion of the dough and roll it into a dics of 3″ dia.
- Apply ghee/oil evenly on the disc.
- Place a spoon-full of the filling mixture in between the disc.
- 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.
- Dust it with flour and roll the disc gently to avoid any spillage of the mixture.
- 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.
- Let the bottom side cook for 30-40 seconds. Apply oil/ghee on the top surface and flip it again.
- Shallow fry the paratha by pressing it with a spatula till golden spots develop on it.
- Again applying oil/ghee on the top surface and shallow fry till lightly browned and crisp.
- Top it with a dollup of butter and serve immediately with chutney, curd or pickle.
*Adding salt to the filling mixture causes cauliflower to ooze out water resulting in a wet mixture.