Gobhi parathas has been a favourite of mine since childhood. There is something about the generous filling that is well cooked in ghee with crispy paratha dough that is the stuff that dreams are made of.
Gobi parathas are served with chutney or mango pickle and a bowl of curd with black salt and you have a satisfying meal. Sometimes I have it for lunch too. And this works really well in your kids' tiffin boxes too.
One can experiment with the filling and add other ingredients as well. This is my easy recipe of gobhi parathas:
Ingredients:
Makes about 8 parathas
½ cauliflower grated
2 green chillies
1 tsp. ginger grated
1 tsp. garam masala powder
1 tsp. cayenne or red chilli powder
1 tsp. cumin seeds
1 tbsp. cilantro leaves chopped
Salt to taste
For Atta dough
2 cup wholewheat flour
1.5 cup water
Oil/Ghee to fry the paratha
Recipe:
To prepare the stuffing
Prepare the stuffing by mixing together grated cauliflower with minced chillies and grated ginger. Add the spice powders with salt and mix well.
Taste and adjust seasoning. It should be saltier and spicier as it will be filled inside the dough.
To make wheat dough
Make a soft wholewheat dough by adding water little by little to the wholewheat flour and kneading till you get a soft dough. Don't add too much water. Keep aside covered for 15 minutes.
To make parathas:
Take a big ball of dough. Roll it out into a small disc.
Now take about a heaped tsp. of the filling and place in the center of the disc. Raise the corners and seal them to form a ball.
Now taking some dry flour, roll out the paratha till you get a thin disc.
To roast parathas:
Heat a tava or iron skillet. Placed the rolled gobhi paratha on it. Now apply a tsp. of ghee or oil on both sides and cook on low to medium heat till you get brown spots on both sides and the filling inside is cooked.
Your gobhi parathas are ready to serve.
Do check out the video recipe of the same:
Your paratha is ready to serve. Have it with chutney and curd. it is pure food heaven.
Gobi Paratha Recipe | How to Make Gobi Paratha
Ingredients
Makes about 8 parathas
- ½ cauliflower grated
- 2 green chillies
- 1 tsp. ginger grated
- 1 tsp. garam masala powder
- 1 tsp. cayenne or red chilli powder
- 1 tsp. cumin seeds
- 1 tbsp. cilantro leaves chopped
- Salt to taste
For Atta dough
- 2 cup wholewheat flour
- 1 cup water
- Oil/Ghee to fry the paratha
Instructions
To prepare the stuffing
- Prepare the stuffing by mixing together grated cauliflower with minced chillies and grated ginger. Add the spice powders with salt and mix well.
- Taste and adjust seasoning. It should be saltier and spicier as it will be filled inside the dough.
To make wheat dough
- Make a soft wholewheat dough by adding water little by little to the wholewheat flour and kneading till you get a soft dough. Don't add too much water. Keep aside covered for 15 minutes.
To make parathas:
- Take a big ball of dough. Roll it out into a small disc.
- Now take about a heaped tsp. of the filling and place in the center of the disc. Raise the corners and seal them to form a ball.
- Now taking some dry flour, roll out the paratha till you get a thin disc.
To roast parathas:
- Heat a tava or iron skillet. Placed the rolled gobhi paratha on it. Now apply a tsp. of ghee or oil on both sides and cook on low to medium heat till you get brown spots on both sides and the filling inside is cooked.
- Your gobhi parathas are ready to serve.
Nutrition
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You may also like: mooli paratha, cabbage cucumber paratha and methi thepla.
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Obsessivemom says
I always thought the grated gobhi needed to be sautéed.This is easy and I do love Gobhi paranthas – actually any stuffed paranthas.
Rachna says
My mum made it with raw gobhi. But if you like sauteeing that can be done too. ?
Soumya Prasad says
I always sauté the stuffing. It makes it soft and easy to roll when stuffed in the dough. I always stuff the stuffing in the dough and then roll it out. I have never tried making parathas by putting the stuffing between two rotis. Won’t that make it too thick and sandwich like?
Rachna says
Of course, we all have our variations.
?This is the way my mom made them. It is easier when you cook the stuffing, but it doesn't taste the same. On the contrary this is pretty thin and has loads of stuffing.
Soumya Prasad says
Wow! In that case, I’ll try this way when I make it next time. Thanks, Rachna ?
Bikramjit says
One thing is for sure .. I know who to blame with all this weight i am gaining ? the PARANTHAS he he he he and you toooo ? ? ?
Rachna says
hehe