Gobi paratha is a common breakfast item in Punjabi households, as well as restaurants and Punjabi dhabas. We enjoy them for breakfast, particularly during the winter months when good quality cauliflower is available in India.
How to make Gobi ka Paratha dhaba style
Gobi paratha is a common breakfast item in Punjabi households, as well as restaurants and Punjabi dhabas. We enjoy them for breakfast, particularly during the winter months when good quality cauliflower is available in India.
Ingredients
for stuffing:
- Ginger / adrak grated 1 tsp
- Gobi / cauliflower grated 2 cup
- Turmeric / haldi ½ tsp
- Kashmiri red chili powder / lal mirch powder ½ tsp
- Coriander powder / Dhaniya powder ½ tsp
- Cumin powder / Jeera powder ½ tsp
- Garam masala powder ½ tsp
- Aamchur powder / dry mango powder ½ tsp
- Coriander leaves finely chopped 2 tsp
- To taste Salt
- Oil 2 tsp
for chapathi / paratha dough:
- Whole wheat flour / atta 1 cup
- Wheat flour for dusting ¼ Cup
- To taste Salt to taste
- Oil or ghee 1 tsp
- Water as required for kneading
for roasting paratha:
- As required Ghee or oil
Instructions
Gobi stuffing recipe:
- At first, heat oil and saute ginger.
- Add grated cauliflower (gobi) and saute for 5 minutes till it becomes golden in color.
- furthermore add all spices and salt. saute well.
- Add coriander leaves and cook well.
- After the stuffing is thoroughly cooked, keep it aside.
Assembling and rolling gobi paratha recipe:
- Take out a medium sized ball from chapathi dough, roll about 5 inches in diameter.
- Place the prepared stuffing in the center.
- Take the edge and start pleating bringing to center.
- Sprinkle some flour and roll to of a chapati sized circle.
Roasting gobi parata recipe:
- On a hot tawa place the rolled paratha and cook both sides.
- Spread oil/ ghee and press the paratha with very little pressure.
- After it is ready, serve hot gobi parathas with sauce, raita, pickle or appropriate vegetaable.
Notes
In the begining, 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.
