Gobi paratha (cauliflower paratha) is a paratha having delicious stuffing of gobi (cauliflower). As with all stuffed parathas, the process for making this one also is largely similar and only varies in terms of preparation of stuffing. However, this is where the crux lies and the use of potato, onion, coriander and perfectly balanced spices sets apart this recipe from others. Follow this recipe and be assured that your taste buds will happiest one in the town.
1½ cups + 1/2 cup Wheat Flour
1 cup grated Cauliflower (gobi)
1 small Potato, boiled, peeled, grated
1/4 teaspoon Cumin Seeds
1 medium Onion, finely chopped
1 teaspoon Ginger-Garlic Paste
1 teaspoon Green Chilli, finely chopped
2 tablespoons finely chopped Coriander Leaves
1 teaspoon Lemon Juice
1/3 teaspoon Garam Masala
1/8 teaspoon Turmeric Powder
1/4 teaspoon Red Chilli Powder
2 tablespoons Butter
5 teaspoons + for shallow frying Oil
Mix flour, 2-teaspoons oil and salt in a small bowl. Add water as required in small incremental quantities and knead a smooth dough (like chapati or roti dough). Grease the surface of dough with 1 teaspoon oil. Cover it with clean muslin cloth; keep aside for 15 minutes and let it set at room temperature.
In the meantime, prepare stuffing. Heat 2 teaspoons oil in a pan on medium flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste, green chilli and sauté for approx. 30 seconds.
Add grated cauliflower and sauté for a minute. Add salt and mix well.
Sprinkle some water (approx. two tablespoons) and cook covered over low flame until cauliflower is tender, approx. 6-7 minutes. Stir in between occasionally to prevent sticking.
Add garam masala, red chilli powder, turmeric powder, lemon juice and coriander leaves. Cook for 1-2 minutes and add grated boiled potato.
Mix properly and turn off the flame. Gobi stuffing is ready; let it cool for 5-7 minutes. Divide it into 6 equal portions.
Divide dough into 6 equal parts and give them a round shape of ball.
Take one dough ball, press it between your palms or on roti making board and make flat pattie. Dust dry wheat flour over it. Place it on rolling board/roti making board (chakla) and roll it out into a thick circle of approx. 4-5 inch diameter. Put one portion of stuffing in the center.
Enclose it by pulling all round surface towards top, seal the edges and again give a round shape of ball.
Gently press stuffed ball on rolling board and give it a shape of pattie.
Coat it with dry flour and roll it out into raw stuffed paratha of approx. 6-7 inch diameter (like roti or chapati) having approx 1/2 centimeter thickness.
Place it on a hot tava/griddle and cook over medium flame. Flip and spread 1/2 teaspoon oil evenly on each side with the help of spatula and cook each side for approx 30-40 seconds. Flip and cook until golden brown spots appear on both sides.
Spread butter on gobi paratha. Prepare parathas from remaining dough balls and serve them hot with potato curry and your favorite sour and spicy pickle.
Tips and Variations:
– Knead a very smooth dough to roll out stuffed paratha easily. You can also use milk instead of water to knead smooth dough. Milk will make soft outer layer but at the same time it will make it fragile which may break/tear while rolling and cooking.
– Add green chilli for a hot spicy taste.
– When you spread butter, slightly pinch paratha at multiple places using spoon so that some melted butter goes inside it. This will give it a heavenly texture.
Taste: Soft and mild spicy.
Serving Ideas: There are endless ways in which gobi ka paratha can be served. E.g. it tastes irresistibly yummy when served with mint raita or plain curd, it makes wholesome Punjabi meal when served with matar paneer, tomato chutney and glass of salted lassi, etc. The real gobhi paratha aficionados love to eat it as a healthy and stomach feeling breakfast with tea or coffee as well. Wrap it in aluminum foil and pack it in your kid’s lunchbox.