Gobhi(Cauliflower) Paratha Recipe
Gobhi or Cauliflower paratha is a popular breakfast recipe, you can have it as a main course too. Cauliflower paratha can be prepared in two different ways, either with cooked stuffing or with raw stuffing. In this recipe I am using the cooked version . Gobhi is slightly heavy hence ginger or carom seeds or both can be used in the stuffing of paratha. For additional flavor I have used kasoori methi in it you can also use fresh chopped methi leaves too. Ingredients required and detailed instructions for the recipe are as follows:Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Breakfast | Recipe Cuisine: North Indian
Ingredients:
Wheat flour(kneaded)- 2 cupsGobhi-1 medium sized
Ginger(grated)-1 teaspoon
Onion-1
Coriander leaves- 1 tablespoon
Green chillies- 4
Salt – to taste
amchur powder-1 teaspoon
Red chilli powder- ½ teaspoon
Kasoori methi-1 teaspoon
Garam masala powder-1/2 teaspoon
Oil or ghee- 2 teaspoon for stuffing (extra for shallowfrying paratha)
Instructions:
Chop onion and green chilliesGrate or chop gobhi, extract its florets, wash them and finely chop them in vegetable chopper.
Heat 2 teaspoon oil in a pan or kadhai, add chopped onions, roast them till onions are golden in color, mix salt , redchilli powder, grated ginger, green chillies, garam masala powder, amchur powder, kasoori methi and chopped coriander and gobhi to it. Roast on high flame till moisture is dried up.
Remove it from pan and let it cool completely.
Take a ball of dough, roll out small roti, place 2 teaspoon stuffing in it, seal its edges, dust it with wheat flour and roll out paratha with light hands.
Heat gridle shallow fry paratha on both sides on high flame till it is golden in color and cooked properly.
Repeat the same process with the remaining dough and stuffing.
Gobhi paratha are ready to serve with accompaniment( any chutney or curd) of your choice.
You can also try other paratha recipes of my blog.
Notes:
Stuffing is cooked properly if it is roasted.
Making paratha with raw gobhi, don't add salt to it earlier, it should be added at the time when you are stuffing gobhi in paratha and it should be rolled out immediately, else gobhi will leave moisture and rolling out parathas will be difficult, same technique is used in onion parathas.