gobhi ka paratha is a beloved North Indian dish, enjoyed by people of all ages. This stuffed paratha, filled with spiced grated cauliflower, is not just a treat for the taste buds but also a wholesome meal. It is a traditional North Indian dish, particularly popular in Punjab. Made with whole wheat flour and a spiced cauliflower filling, this paratha is a perfect blend of crunch, flavor, and nutrition. Whether served with butter, curd, or pickle, Gobhi Paratha is a wholesome and satisfying meal that delights both the taste buds and the soul.
about of gobhi ka paratha :
gobhi ka paratha is more than just a dish – it is a symbol of comfort food in India. It reflects the culinary tradition of using fresh, seasonal vegetables in daily meals. Cauliflower, a widely available winter vegetable, is the star ingredient, making this dish both nutritious and delicious. This paratha is an excellent option for breakfast, lunch or even dinner. It is rich in fiber, vitamins and minerals, making it both delicious and nutritious. It can also be paired with curd, mint chutney or a glass of lassi for an authentic Punjabi food experience.
Equipments :
Ingredients :
- 4 cups – whole wheat flour
- 1 teaspoon – salt
- 1 teaspoon – oil or ghee
- Water (as required)
- 1 medium-sized – cauliflower (grated)
- 2 – green chilies (finely chopped)
- 1 teaspoon – red chili powder
- ½ teaspoon – garam masala
- 1 teaspoon – cumin seeds
- 1 tablespoon – fresh coriander leaves (chopped)
- Salt to taste
- 1 teaspoon – amchur (optional)
- 1 teaspoon – ajwain (optional)
- For Cooking:
- Ghee or butter (for roasting)
how to make gobhi ka paratha :
Prepare the Dough :
1.In a large mixing bowl, add the whole wheat flour and salt.
2. Gradually add water and convert into soft, pourable dough.
3. Keep the dough covered with a wet cloth for 15-20 minutes.
Prepare the Stuffing :
4. Wash the cauliflower and grate it with the help of a fine grater.
5. To prevent the paratha from getting soggy, squeeze out excess water from the grated cauliflower. So that the filling does not come out while making paratha.
6. Add green chilli, ginger, coriander, carom seeds, cumin powder, garam masala, red chilli powder, dry mango powder and salt.
7. Mix well to ensure even distribution of spices.
Now cook the paratha :
8. Take a ball of dough and roll it into a small circle with the help of a rolling pin.
9. Place 3 tbsp cauliflower stuffing in the centre.
10. Gather the edges of the dough and seal it like a dumpling.
11. Now slowly roll it into a round shape, make sure that you take it as gently as possible so that the filling does not fill the paratha.
12. Heat the pan on medium flame and place the rolled patatas in the middle of the pan.
13. Cook for a few seconds until bubbles start appearing, then flip it.
14. Apply ghee and butter and cook for 1-2 minutes, pressing gently with a spatula.
15. Flip again, apply more ghee, and cook until golden brown and crispy.
16. Cook until crisp and golden on both sides. Remove from pan and serve hot.
