Honestly speaking I never ate Gobhi paratha ever in my life untill marriage being a Maharastrain our understand of paratha is only till aloo paratha. I had heard about it only on TV and usually wondered how somebody make paratha out of florets? How can be florets stuffed into dough, and then flatten it out ??? … won’t the dough break and florets come out of it…
So after I got married and I was in the training period (Yeah!! u heard me right) when my mother in law thought me how to make these and ……. all my misconception about the stuffing vanished ….. It was so simple …. hahaaaaaaaaaa Really !!!
Prep Time : 15 mins
Serves: 5-6 parathas
Recipe Category: Breakfast-Lunch-Parathas
Recipe Cuisine: North Indian
Author: Aarti Jain
For the Dough
Wheat flour – 1 1/2 cup
Oil – 3 tsp
Salt – a generous pinch (if you like salt in your dough, we have Blood pressure patients in our household so I skip it)
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
Jeera/Cumin Powder – 1 tsp
Sauf / Fennel seed power or whole – 1/2 tsp ( I like to use both – this makes my trade mark paratha because my husband is able to guess who made the paratha today? 😉 )
For making Parathas
Rolling pin and board
Wheat flour for dusting
Oil or Oil + ghee mixed as needed ( I suggests ghee, it just makes it better)
- Add 3 tsp of oil and a generous pinch of salt to the wheat flour. Then add warm 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.
- In the mean time we will prepare the gobi stuffing for the parathas.
- Put cauliflower in boiling water with some turmeric for 5 minutes and drain the water completely. Pat it dry. Cut it as small as possible.
- Add finely chopped onions, cumin seeds, fennel seeds, green chillies, chilli powder, julliens of ginge, salt. The idea is that every bite of paratha should have the floavour of ginger onion and chillies so work accordingly.
- 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 couple tbsps of stuffing on the top of a rolled out circle and spread the stuffing evenly.
- 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 approximately 7 inches in diameter dusting wheat flour.
- Heat a tava and put the rolled out paratha on it. What I like to do is dry roast the paratha on both the sides properly before applying ghee or oil and at the last apply oil on both the sided and make it crispy.
- The other way to make it is wait for bubbles to appear,flip it when 1/4 done. 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. ( Taste definitely changes in both the methods but the first method is healthier and the second method is tastier ;P )
- Repeat the same process for the rest of the dough.
- Serve it with curd mixed with sugar ( I love the blend of taste of paratha and sweet curd) or pickle or chutney. Enjoy making this delicious gobhi parathas at home.