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.
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.
- 1 tsp Ginger / adrak grated
- 2 cup Gobi / cauliflower grated
- ½ tsp 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
- 2 tsp Coriander leaves finely chopped
- To taste Salt
- 2 tsp Oil
- 1 cup Whole wheat flour / atta
- ¼ Cup Wheat flour for dusting
- To taste Salt to taste
- 1 tsp Oil or ghee
- Water as required for kneading
- As required Ghee or oil
- 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.
- 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.
- 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.
- Amount Per Serving
- Calories 164kcal
- % Daily Value *
- Total Fat 2g4%
- Sodium 1mg1%
- Total Carbohydrate 31g11%
- Dietary Fiber 2g8%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
