Gobi Paratha
Gobi Paratha is a most popular Wholewheat Indian Flat bread stuffed with minced cauliflower and spices.
Servings 10
Calories 168kcal
Ingredients
For Dough
- 3 cups Whole Wheat Flour
- ½ teaspoon Salt or as required
- ½ teaspoon Ajwain / Carom Seeds
- 1 cup Water or as required
For Cauliflower Stuffing
- 2-2.5 Cups Cauliflower ,grated
- ½ tablespoon Cooking oil
- 1 no Onion or ½ cup finely chopped
- 1 teaspoon Garlic finely chopped or garlic Paste
- 1.5 teaspoon Ginger grated or ginger paste
- 2 no Green chillies, finely chopped
- ½ teaspoon Red chilli powder or as required
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Dry Mango Powder / Amchur Powder
- 1 - 1.5 teaspoon Salt or as required
- 3 tablespoon Coriander leaves ,chopped
For Roasting Paratha
- Ghee / Clarified Butter as required
Instructions
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, until 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 Paratha :
- 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 3-4 tablespoon of gobi stuffing at the centre.
- Make pleats from the corners, gather the pleated dough at centre .Cover the stuffing completely with dough.
- 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.
Nutrition
Calories: 168kcal