Gobi (Cauliflower) Paratha recipe with step by step photo - Gobi Paratha is one of the popular paratha recipe in North India. Cauliflower Paratha or Gobi Paratha is an Indian flat bread prepared with whole wheat flour and stuffed with a very delicious and spicy cauliflower stuffing.

Gobi (Cauliflower) Paratha recipe with step by step photo - Gobi Paratha is one of the popular paratha recipe in North India. Cauliflower Paratha or Gobi Paratha is an Indian flat bread prepared with whole wheat flour and stuffed with a very delicious and spicy cauliflower stuffing. It goes well with a simple raitha or pickle or just curd. I often make stuffed parathas in my home and everybody loves them. They are a great way to sneak in some vegetables in your kids meal. Preparation of Gobi Paratha is very simple and can be serve any time of the day.

Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Serves: 6
Author: Jyoti Singh

Ingredients:
For the Dough:

• Whole-wheat flour - 1 cup
• Ghee - 1 tbsp + for shallow fry
• Water- as needed
• Salt - 1/2 tsp

For the Filling:

• Cauliflower (shredded) - 2 cup
• Onion (finally chopped) - 1/2 cup
• Cumin seeds (Jeera) - 1/2 tsp
• Green chili (chopped) - 1
• Ginger (finally chopped) - 1/2 inch
• Turmeric powder - a pinch
• Garam masala powder - 1/4 tsp
• Cilantro (green coriander) - 2 tbsp chopped
• Salt - to taste

Also needed:

• Whole-wheat flour for rolling - 1/4 cup

Method:

For Making the Dough:

1. Mix flour, ghee, salt and water (as needed) together to make a soft dough. Knead the dough to make soft and smooth dough.

2. Set it aside and cover with a damp cloth. Let the dough rest for ten minutes.

For Making the Filling:

1. Heat the oil in a pan and add the cumin seeds. When it's crackle add ginger and green chillies, sauté for 30 seconds.

2. Add onions and sauté for 2 minutes.

3. Add the cauliflower, turmeric powder, garam masala powder and salt, cook until three-quarters cooked.

4. Add the coriander leaves and mix well. Turn off the heat and keep it aside.

Making the Paratha:

1. Divide the dough and cauliflower mixture into 6 equal parts.

2. Take one ball and dust with little dry whole wheat flour and flatten it by pressing in the middle. Place a little stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly so that stuffing does not come out.

4. Flatten the ball, sprinkle little dry flour and roll with a rolling pin to approximately six-inch in diameter circle.

5. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes. Turn it and shallow fry. Turn it again grease ghee on both side. Cook on low heat till golden brown on both sides. Remove from tawa.

6. Repeat this process with the remaining dough and stuffing to make parathas.

7. Serve it hot with pickle, curd or cilantro chutney.



Gobi (Cauliflower) Paratha recipe with step by step photo:

1. Mix flour, ghee, salt and water (as needed) together to make a soft dough. Knead the dough to make soft and smooth dough.

2. Set it aside and cover with a damp cloth. Let the dough rest for ten minutes.

3. Grate the cauliflower and keep it aside.

4. Heat the oil in a pan and add the cumin seeds.

5. When cumin seeds crackle add ginger and green chilies, sauté for 30 seconds. (i am not adding chili here)

6. Add onions and sauté for 2 minutes.

7.  Add the cauliflower.

8. Add turmeric powder, garam masala powder and salt, cook until three-quarters cooked.

9. Add the coriander leaves and mix well. Turn off the heat and keep it aside.

10. Divide the dough and cauliflower mixture into 6 equal parts.

11. Take one ball and dust with little dry whole wheat flour and flatten it by pressing in the middle.

12. Place a little stuffing in the centre of the circle.

13. Bring together all the sides in the centre and seal tightly so that stuffing does not come out.

14. Flatten the ball, sprinkle little dry flour and roll with a rolling pin to approximately six-inch in diameter circle.

15. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes.

16. Turn it and shallow fry.

17. Turn it again grease ghee on both side. Cook on low heat till golden brown on both sides. Remove from tawa.

18. Serve it hot with pickle, curd or cilantro chutney.