Gobi Paratha | Gobi Masala Paratha | How to make Gobi paratha
Stuffed gobhi paratha make a perfect breakfast or brunch recipe when served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! So, today we have an amazing and lip smacking recipe of stuffed cauliflower and paneer paranthas for you all. The stuffing can vary as per your taste and preference. Gobi parantha is another most relished and super tempting parantha recipe from the Punjabi cuisine.
The paranthas are stuffed with peppy-zingy cauliflower filling, making them more appealing and scrumptious. These paranthas taste super tempting when served steaming hot glistening with ghee or butter. In fact you can served with any spicy-tangy Indian chutney or dip like green coriander chutney or pudhina chutney and so on. Everyone will surely crave for more and more. So, here try out this lip smacking stuffed gobi paranthas yourself with this easy to follow step-by-step instructions. Enjoy!
Directions
Getting ready:
Take 300 gms cauliflower . Floret the cauliflower. Wash the cauliflower florets thoroughly with water and pat dry them. Take a grater and finely grate the florets into it. Then transfer it to a bowl. Also grate 1 inch ginger chunk in it.
Making:
Take 2 cups wheat flour in mixing bowl and to it add 2 tsp of oil and ½ tsp salt. Mix everything really well. Now add water in small portions and knead soft dough. Cover the dough and keep it aside for 20 to 25 minutes to set. We used less than 1 cup of water for kneading this much quantity of flour.
Meanwhile, for the stuffing, place a pan or wok on flame and pour 2 tsp of oil into it. When the oil gets heated, splutter cumin seeds then 1 pinch asafoetida, ¼ tsp turmeric powder, 1 tsp coriander powder, 1 green chilly finely chopped and sauté the masala for a while.
Now add grated cauliflower ginger, followed by ½ tsp salt or to taste, ¼ tsp red chilly powder, less than ¼ tsp garam masala and ½ tsp dry mango powder. Also add 1 to 2 tbsp green coriander. Mix everything really well and cook for 2-3 minutes by stirring it constantly. After 2-3 minutes, stuffing will get ready, turn off the flame and transfer it to a plate.
Dough is also ready, grease the hand with some oil and knead the dough. Pinch some dough and smoothen it to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter.
Put 2 tsp cauliflower stuffing on the rolled dough sheet. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.
Dust the stuffed dough ball with some dry flour and again roll it out into slightly thick 5 to 6 inch diameter parantha . Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath.
Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.
Parantha is now roasted aptly, transfer it on a bowl placed over a plate or serve it directly. Similarly, stuff, roll and roast the paranthas. Gobhi paranthas are now ready. 6 Paranthas can be prepared with this quantity of dough.
Serving:
Serve these scrumptious and delicious gobhi paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like. Enjoy!
Suggestion :
- You can also add ½ tsp ginger paste instead of ginger baton.
- Wheat flour – 2 cup (300gms)
- Floret Cauliflower – 300 grams
- Oil – 3 to 4 tbsp
- Green coriander – 2 – 3 tbsp (finely chopped)
- Green chilly – 1 (finely chopped)
- Ginger - 1 inch (grated)
- Asafoetida – 1 pinch
- Cumin seeds - ½ tsp
- Turmeric Powder - ¼ tsp
- Coriander powder - 1 tsp
- Dry mango powder – ½ tsp
- Red chilly powder – ¼ tsp
- Garam masala – ¼ tsp
- Salt - 1 tsp or to taste
- Take 300 gms cauliflower . Floret the cauliflower. Wash the cauliflower florets thoroughly with water and pat dry them. Take a grater and finely grate the florets into it. Then transfer it to a bowl. Also grate 1 inch ginger chunk in it.
- Take 2 cups wheat flour in mixing bowl and to it add 2 tsp of oil and ½ tsp salt. Mix everything really well. Now add water in small portions and knead soft dough. Cover the dough and keep it aside for 20 to 25 minutes to set. We used less than 1 cup of water for kneading this much quantity of flour.
- Meanwhile, for the stuffing, place a pan or wok on flame and pour 2 tsp of oil into it. When the oil gets heated, splutter cumin seeds then 1 pinch asafoetida, ¼ tsp turmeric powder, 1 tsp coriander powder, 1 green chilly finely chopped and sauté the masala for a while.
- Now add grated cauliflower ginger, followed by ½ tsp salt or to taste, ¼ tsp red chilly powder, less than ¼ tsp garam masala and ½ tsp dry mango powder. Also add 1 to 2 tbsp green coriander. Mix everything really well and cook for 2-3 minutes by stirring it constantly. After 2-3 minutes, stuffing will get ready, turn off the flame and transfer it to a plate.
- Dough is also ready, grease the hand with some oil and knead the dough. Pinch some dough and smoothen it to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter.
- Put 2 tsp cauliflower stuffing on the rolled dough sheet. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.
- Dust the stuffed dough ball with some dry flour and again roll it out into slightly thick 5 to 6 inch diameter parantha . Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath.
- Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.
- Parantha is now roasted aptly, transfer it on a bowl placed over a plate or serve it directly. Similarly, stuff, roll and roast the paranthas. Gobhi paranthas are now ready. 6 Paranthas can be prepared with this quantity of dough.
