Gobi or Cauliflower paratha (flatbread) is a type of paratha made with a mixture of gobi and other spices filled inside a wheat flour dough. This paratha is a dish from the Northern Indian region made in different ways; it is easy to prepare. Gobi ka paratha is eaten as breakfast at many places and as lunch or dinner. Gobi paratha is a wholesome treat for the tongue and very flavorful.
The flavors depend on the cook. It can also be made bland if you want. Gobi paratha tastes wonderful with any pickle of your choice like aam ka achar (mango pickle) or nimbu ka achar (lemon pickle), or even mixed pickle will taste great, do not forget to accompany your paratha with raita or dahi, I prefer cucumber raita, it will help you cool your senses.
Consuming curd or raita also aids in digestion as it is rich in probiotics. Curd is good for maintaining good gut health. Let’s learn to make gobi paratha at home without any further delay.
Gobi Paratha Recipe and Ingredients
The following are the listed items that will be required to prepare gobi ka paratha:
- Cauliflower or Gobi (grated, one cauliflower should be enough, but it also depends on the number of people to be served).
- Ginger of about two inches (grated)
- Half a teaspoon of turmeric powder
- Half a teaspoon Kashmiri Lal Mirchi powder
- Half a teaspoon of red chili powder
- One teaspoon of Amchur (dried mango powder for tangy flavor)
- One teaspoon of ground Cumin powder or jeera powder
- One teaspoon of dhania (coriander) powder
- Few chopped coriander leaves (optional)
- One chopped green chili (optional)
- Salt
Above listed items are essential to make gobi parantha stuffing
The difference between regular chili powder and Kashmiri chili powder is that the regular red chili powder adds spice to the food. In contrast, the Kashmiri red chili powder provides color to the dish.
How to Make Gobi Paratha
Below is mentioned the recipe for making gobi ka paratha:
Preparing the Stuffing
In a bowl, mix grated cauliflower, ginger, and other spices such as cumin powder, dried mango powder, coriander powder, green chilies, red chili powder, turmeric powder, and salt. You can also add half a teaspoon of oil to bind the stuffing if you want.
Another method of making the stuffing is roasting all the mentioned ingredients together in a pan. For this method, you will have to heat one teaspoon of oil, add grated ginger, sauté it, then add grated cauliflower and sauté it for five minutes. Adding all the mentioned spices, mix it well, and your stuffing is ready.
You can choose either of the two methods.
Preparation of the dough
- One cup of whole wheat flour
- Water is required for kneading the dough
- A teaspoon of oil
- Knead a smooth dough using the above ingredients
- Remember to keep excess wheat flour for dusting.
Final step
- Pinch a dough ball and make it hollow from between like a small bowl (Katori). Fill in the stuffing. Please do not put too much filling; otherwise, it will tear while being rolled, now roll it.
OR
- Firth rolls the ball, adds the stuffing to the center of the flatbread, brings the sides of the rolled dough in the center carefully, close it, and then move again.
- On a hot tava, put the rolled chapatti, turn the flame to medium, use ghee or vegetable oil to roast the paratha, apply the ghee or oil and keep pressing the paratha to cook well. After both sides are well roasted, put them on the serving plate.
- Enjoy your paratha while it is hot, you can also accompany it with ketchup or green mint chutney, but it would taste best with raita.
- You can also eat gobi ka paratha during winters with saag of different green leafy vegetables such as bathua (Chenopodium album), soya (Dill leaves), etc.
- In Punjab and Delhi, people have gobi ka paratha as breakfast and lassi (a drink made by churning curd).
- Gobi paratha is a good option for kids to take in their lunchboxes, and office goers can also carry it.
Since it is easy to prepare, novice cooks can also easily make it. If you want, you can make extra stuffing and store it in the refrigerator for further use, do not store it for more than two to three days.
On A Final Note
Gobi paratha is a healthy and nutritious dish. If you want, you can add olive oil instead of desi ghee or vegetable oil to make it more beneficial as it will cut the fat content in the paratha.
Like Gobi paratha, you can also make different parathas, just by replacing grated cauliflower with other vegetables like Onion or pyaaz ka paratha is also made in the same manner. In place of dried mango powder, you can also use lemon juice. It will add the same tangy flavor to the stuffing. Overall, gobi paratha is a good alternative and variant to your plain paratha. It is tastier, healthier, and more nutritious.
