Gobi ka Paratha, a popular dish found at dhabas (roadside eateries) across India, is a delicious and satisfying meal that is also packed with nutrition. Made with whole wheat flour, grated cauliflower, and a variety of spices, Gobi ka Paratha is a great source of fiber, vitamins, and minerals.
One paratha provides a good amount of protein, thanks to the combination of wheat flour and cauliflower. Wheat flour provides complex carbohydrates, a slow-burning energy source that can help keep you full and satisfied for longer. Conversely, Cauliflower is an excellent source of vitamin C, which is important for maintaining a healthy immune system and skin. It is also a good source of vitamin K, which is important for bone health.
In addition to the nutritional benefits of the ingredients used in Gobi ka Paratha, the dish is also cooked healthily. Many dhabas use traditional methods of cooking, such as griddling or pan-frying, which do not require the use of excess oil. This means that Gobi ka Paratha can be enjoyed without worrying about consuming too many unhealthy fats.
I’ve already shared a few paratha recipes, but this basic gobi paratha recipe was long overdue. Furthermore, I began receiving several requests for the recipe for this exotic Indian flatbread.
The cauliflower is not sautéed or fried beforehand when making gobi paratha in Punjabi households. The grated cauliflower becomes the stuffing right away. Cooking the cauliflower first and then stuffing it makes a huge difference in the flavour of the parathas.
Origin
The origins of Gobi ka Paratha can be traced back to the northern states of India, where it is a common street food. The dhaba style of cooking involves using simple, rustic ingredients and cooking over an open flame or hot coals, giving the dish a distinct, smoky flavor.
Gobi ka Paratha is often served with a side of raita (a yogurt-based sauce) or pickle, and can be eaten as a snack or a main course. It is a popular choice for travelers and truck drivers, as it is easy to transport and can be eaten on the go.
To make Gobi ka Paratha dhaba style, the cauliflower is first boiled and then mixed with spices such as cumin, coriander, and garam masala. The mixture is then stuffed into the paratha dough and cooked on a griddle until it is crispy and golden brown.
Gobi ka Paratha has become a beloved dish among foodies and travellers and can be found in many Indian restaurants and dhabas worldwide. Its unique blend of spices and hearty filling makes it a perfect choice for those looking for a delicious and filling meal.
Parathas made with a cooked gobi mixture cannot be comparable to those made with raw grated gobi, which is delicious. I know the difference because I’ve done them. So, if you want the perfect taste in your parathas, don’t cook the gobi.
As a result, I decided to share this recipe on my blog quickly. I only used cauliflower stuffing in this recipe, but it can easily be expanded by adding carrots, potatoes, and even capsicum. Maybe I’ll share the recipe with you soon.
The utensil used in making this recipe is a non-stick pan; if you are looking to buy such a PFOA-free healthy pan, check out here.
Hints and suggestions for making a delicious Gobhi ka paratha recipe:
To begin, the dough must be kneaded smoothly so that the spiced cauliflower can be stuffed quickly. Second, and more specifically, after you’ve roasted the paratha once, brush it with butter or ghee before frying it. This guarantees that the paratha cooks evenly; otherwise, it would become sticky and undercooked.
Overall, Gobi ka Paratha is a nutritious and tasty meal that can be enjoyed as part of a healthy diet. So next time you’re at a dhaba, give this delicious dish a try!
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