Cauliflower paratha or gobi paratha is an Punjabi Indian flat bread prepared with whole wheat flour and stuffed with a very delicious and spicy cauliflower stuffing. It goes well with a simple raitha or pickle or just curd. Today we will learn how to make gobi paratha/cauliflower paratha following this easy recipe with step wise pictures.

Ingredients:

Dough for Gobhi Paratha

   Wheat flour – 1 1/2 cup
   Oil – 3 tsp
   Salt – a generous pinch
For the Stuffing   
   Cauliflower florets – 1 cup
   Onion – 2 finely chopped (medium sized)
   Green chillies – 3 finely chopped
   Ginger (finely chopped or grated) – 1/2 tsp
   Salt as required
Spice Powder for the Stuffing

   Chilli powder – 1/4 tsp
   Kashmiri powder – a pinch
   Coriander powder – 1 1/2 tsp
   Dhaniya and Jeera/Cumin Powder – 1 tsp
   Kastoori Methi Powder- 1/2 tsp

   Green chillies finely chopped
   Green coriander finely Chopped
   Kalonji Seeds (blackcaraway)

   Khas Khas (Poppy Seeds)

For making Parathas

   Rolling pin and board
   Tawa/griddle
   Wheat flour for dusting
   Oil or Oil + ghee mixed as needed

How to prepare dough for Gobi paratha
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Add 3 tsp of oil and a generous pinch of salt to the wheat flour. Then add water little at a time and knead into a soft and pliable dough as you normally do for roti .
Cover and keep it aside for 15 minutes.

How to prepare stuffing for gobi paratha

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Put grated cauliflower in to the bowl, add finely chopped onions, add Chilli powder, Kashmiri powder – a pinch, Coriander powder, Dhaniya and Jeera/Cumin Powder, Kastoori Methi Powder, Green chillies finely chopped and Green coriander finely Chopped.
Mix all the ingredients well
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Make medium sized balls from the dough. Roll it out into a small circle.You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board.
Place a tbsp of stuffing on the top of a rolled out circle and spread the stuffing evenly.
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Then place another rolled out dough on top of it and seal the corners by pressing it lightly.

Now roll it out gently with the stuffing inside to a circle and dab some

Kalonji Seeds (blackcaraway) and Khas Khas (Poppy Seeds).
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Heat a tava and put the rolled out paratha on it.
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Wait for bubbles to appear, apply a tsp of oil (oil + ghee mixed) on the top and flip it over to the other side. Cook both sides well till brown spots appear.
Serve these Gobhi Parathas with curd or pickle and enjoy.
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