Gobi paratha is a paratha with a delicious stuffing of grated cauliflower flavored with lots of ginger, green chilies, etc is gobi paratha. This Gobi paratha recipe doesn’t call for any red chili powder or other commonly used spices; instead, it uses black pepper powder and garam masala powder. Lots of freshness and flavor come from coriander leaves. Gobi paratha is a winter’s delight and can be served for breakfast or lunch or dinner or even for brunch with the appropriate accompaniments.
Fresh and good quality cauliflower (gobi) should be used to make gobi paratha. Cauliflower that is firm and compact is considered to be good. It should not be pale. I have thickly grated it to prepare the stuffing. As already mentioned fresh and minimal ingredients are used to flavor the stuffing to make gobi paratha. As for any paratha, perfect paratha dough is required for gobi paratha too. You can see how to make perfect dough for paratha here. You can use ghee or oil to fry parathas.
Another stuffed paratha recipe is paneer paratha. It has a secret ingredient that peps it up. Find the recipe here. You might also like cauliflower-based very interesting recipe i.e. gobi matar keema. Here is the recipe for it.
Serve gobi paratha hot with some yogurt and butter for a weekend brunch.
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
1. First of all, prepare the dough for paratha and keep aside.
2. Now let’s prepare the stuffing for gobi paratha. In a mixing bowl, take 2 cups grated cauliflower. Add in the remaining ingredients i.e. 1 tbsp chopped ginger, 1 tbsp chopped green chilies, ¼ cup chopped coriander, salt to taste and 1 tsp black pepper powder and ½ tsp garam masala powder. Mix everything well. Check the seasoning.
3. Take a portion of the paratha dough and roll it into a roti of 4-5 inches diameter.
4. Place 3-4 tbsp stuffing.
5. Seal and roll the paratha. Don’t roll it too thin. Simultaneously heat a pan or skillet.
6. Put paratha on the hot skillet. Cook on medium flame till partly cooked from both the sides.
7. Thereafter apply oil on both the sides. Increase the heat while you apply oil.
8. Cook on low to medium flame till golden brown from both the sides.
9. You can grease it with clarified butter (ghee) or butter. It is optional but doing that makes the paratha soft.
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