Cauliflower Gobi Stuffed Paratha
Gobi ka paratha is absolutely delicious one of the most popular paratha in North India. These parathas are stuffed with spicy grated cauliflower. Cauparatha typically served for breakfast in many households but they can be enjoyed any time, for breakfast, for lunch as well as dinner. With these awesome gobi parathas no other side dish is required except fresh yogurt and pickle. Gobi parathas are crispy from outside and inside is filled with hot and spicy cauliflower. These parathas are made out of whole wheat flour dough and grated spicy cauliflower stuffing makes it a wholesome dish. Cauliflower is known as gobi or phool gobi in Northern part of India. There are various recipe of making stuffing. It differs from home to home, so try making them and experiments by adding different ingredients in the stuffing.
Ingredients for dough:
- Wheat flour – 2cups
- Water – 1 ½ cup (enough to mix the dough)
- Salt – 1tsp
- Oil – 2 to 3Tlbs.
Yield: 12 – 14 Pieces
Ingredients for Stuffing:
- Cauliflower – one small sized ( 300gms) boil
- Cumin Seeds – 1tsp
- Oil – 2tsps
- Chilly Powder – 1tsps
- Coriander Powder – 1tsps
- Gram masala Powder – 1tsps
- Salt – 1 taps
- Haldi ( turmeric powder) – ½tsp
Method for stuffing:
- Add Chopped Cauliflower, boil and mash them nicely.
- Heat oil in the pan add cumin seeds,and add mashed cauliflower ,Chilly powder, Coriander powder, Gram malasa powder, Turmeric powder, and salt.
- Fry all the ingredients well till the raw smell of the powders goes off. (15 minutes)
- Allow the stuffing to cool, and make small balls and keep aside.
Making stuffed paratha:
- Make round balls and roll out to a small circle and add the stuffing and close it nicely.
- Roll out the dough balls a little bit say about 4inch diameter or whatever is comfortable for you and place the gobi mixture in the middle.
- Close the loose ends of the dough such that the mixture is completely sealed. Now roll out the dough. It’s okay if the gobi mixture comes out a little bit here and there. Use some flour to roll out whenever needed or if the dough sticks to the board or your counter top while rolling out
- Heat the Tawa and put the cauliflower Paratha on the top of that add oil or ghee on the sides.
- When it puffs up turn over the other side and cook till brown specks are formed both sides.
- Serve the parathas warm, as a mealtime bread. They are traditionally accompanied by plain yoghurt or any raita.
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