Gobhi paratha is perhaps the most famous (after Aloo paratha) breakfast that people relish in North India. It is generally accompanied with curd or pickle and during winter time it is at it's best. It is a rich source of carbs and keeps your body energies for a hard days work.
If you are looking for more Paratha varieties on my blog then have a look at
* Pizza Paratha
* Tofu Paratha
* Peshawari Paratha
* Keema Paratha
* Masala Paratha
Ingredients:
Needed for the dough
2 cups Whole wheat flour
1 tsp Ajwain (carom seeds)
1 tsp Salt
1/2 tbsp Oil
Water to knead the dough
For the Filling:
1 cup Cauliflower, grated
1 Onion, finely chopped
2-3 Green chillies, chopped
1/2 tsp Ginger, finely chopped
1 tsp Cumin seeds
1/2 tsp Ajwain
1 tsp Red chilli powder
1 tsp Coriander powder
A pinch of Turmeric powder
1/2 tsp Garam masala
Salt to taste (do keep in mind that I have added little salt in the dough as well)
1 tbsp fresh Coriander leaves, finely chopped
Oil /Ghee to fry
Method:
Take a big bowl and mix flour, salt, oil, ajwain and mix well. Add oil and water simultaneously to knead the dough as you would do to make rotis. Cover and leave it for sometime to settle down.
To make the Filling:
In a microwave bowl, fill enough water and place the cauliflower florets with a pinch of salt. Now place this bowl in Microwave oven on high power for 5 minutes and let it stand for 2 minutes. After that rinse thoroughly in running water. Place the florets on kitchen towel to remove the extra water. Finely chop the florets and keep aside.
Heat oil in a pan, add cumin seeds, when it starts spluttering add onions. When they become transparent add ginger, green chillies and fry for a second. Add chopped cauliflower, haldi, red chilli powder, garam masala, coriander powder and adjust the salt. Saute well on low flame for 5-6 minutes. When the mixture becomes dry add coriander leaves and remove from heat. Filling is ready.
Assembling the paratha:
Now from the dough make two lime sized equal balls. Take a ball and flatten it on your palm and then by using a rolling pin roll out on a floured board to make a 5 inch disc.
Shift this to another plate and make another 5 inch disc with another set of ball. Spread 2-3 tsp of filling on one roti and then cover it with the other roti. Press down the edges to seal firmly. Dust some flour on it and roll out slightly.
Transfer the paratha on to the hot skillet / tawa. Cook for few minutes, flip in between, when brown spots appear drizzle with some oil. When both sides are done dab little butter on each paratha. Do the same with the rest of the dough.
Serve hot with butter, pickle or with chilled curd.
Another way to make the Gobi Paratha - Make the stuffing in the same process as mentioned above and knead the dough as instructed. Divide the dough into 8 equal balls. Flatten the roll balls with a rolling pin. Gently roll it out into 5 inch circle and brush the rolled chapati with 1/2 tsp cooking oil. Place 2-3 tbsp filling of cauliflower /Gobhi in the center and bring all the edges together. Pinch to seal the edges. Now by using rolling pin, roll the dough to make a circle of 8 inch diameter.
The key to make good soft parathas is to knead a soft dough and rolling the paratha evenly without putting too much pressure or else the filling will come out. Heat a tawa and only once it becomes hot, place a rolled paratha on it. In 30 seconds when you flip the paratha you will notice small brown spots appeared on it. Flip when other side is also partly cooked then apply a tsp of ghee /oil. With a flat spatula keep pressing the parathas in circular motion. This is to ensure that parathas turn out crispy. Once done, take it off the griddle and serve immediately. Continue making the rest of the parathas in the same manner.
