Gobi Paratha

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.

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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

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.

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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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