Yummy Recipes 4 All

A paratha is a flatbread that originated in the Indian subcontinent. Parathas are one of the most popular unleavened flat breads in the northern part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing it off with shallow frying.

Parathas are thicker and more substantial than chapatis/rotis (a type of Indian bread). Traditionally, it is made using ghee but oil is also used. Some shallow fry paratha with mustard oil.

Gobi paratha is a type of paratha or parantha, originating from the Indian subcontinent, that is stuffed with flavoured cauliflower (gobi) and some Indian spices. It can be served as a breakfast, for lunch or dinner. It goes very well with yogurt/curd, butter and/or pickle.

Traditionally paratha is a flatbread with some stuffing, in case of gobi paratha stuffing is chopped and cooked cauliflower with some Indian spices.

Personally I like to have the parathas hot, direct from the tava onto my plate and with butter on the top of the paratha and curd/yogurt.

There are two ways to make the gobi paratha, first one is to chop the cauliflower (gobi) and cook it with finely chopped garlic, finely chopped green chillies, finely chopped ginger (optional), finely chopped onions, turmeric powder, ajwain (carom seeds) and salt. Then stuff this mixture to make the Gobi Parathas.

The second method is to grated the cauliflower (gobi) and add ajwain (carom seeds), red chilli powder, chopped green chillies and salt. Stuff this mixture to make gobi parathas.

My mother always serve us hot paratha or roti direct from the tava, so like to have it this way. Whenever I go to my home, to visit my lovely parents, my mother always make parathas and serve it hot with butter and homemade yogurt/curd. She knows I miss this a lot and loved it.

Here I am sharing with you the first version of the Gobi parathas in which the stuffing is cooked with other ingredients and then are used to make the parathas.

Ingredients

Preparation

• To begin making the Gobi (Cauliflower) Paratha, first make the dough.

• For the dough, take 2 cups of whole wheat flour in a big bowl. Add salt and oil/ghee to it. Mix it well.

• Slowly add water to it and knead it into a soft and smooth dough with your hands.

• If the dough becomes too sticky add some whole wheat flour and knead again. If it looks dry and crumbly, add some water and knead it well.

• Cover the dough with a wet cloth and let it rest for 10 - 15 minutes.

• Wash the cauliflower properly and finely chop it. Keep it aside for later use.

• Take a pan or a kadai and heat 1 tbsp of oil in it on a medium flame. Normally I use a non-stick pan or a kadai.

• Now add ajwain (carom seeds), finely chopped or grated ginger and finely chopped green chillies into it. Sauté it till the ginger and green chillies gets golden brown. Stir in between. Ginger is optional but I like to have it in gobi paratha.

• Then add finely chopped garlic and finely chopped onions and sauté it till the onions get translucent. Stir in between so that they won't burn.

• Now add turmeric powder and salt and mix well. Then add finely chopped cauliflower (gobi) and mix properly. Cook it for 5-6 minutes till the mixture gets dry and gobi/cauliflower gets cooked. Stir in between to avoid burning of the mixture.

• Now stuffing for gobi paratha is ready to be used in parathas. Let it cool down at room temperature.

• Now divide the stuffing for 6 parathas.

• Take some dry wheat flour in a plate. Pinch the dough and take a big lemon sized dough. Give it a round shape and press it between your palms to make a dough pattie.

• Take a dough pattie and coat it with dry wheat flour. With the help of rolling pin, roll it into a 3 inch diameter circle/disc.

• Put some gobi/cauliflower stuffing on the centre of the rolled dough. Bring the edges together and join them in the centre, as is shown in the picture collage above.

• Just tap the centre and it would look like a neat stuffed ball.

• Coat it with the dry wheat flour. Roll it into a 6-7 inch diameter circle/disc. Use the dry flour while rolling as is required.

• Heat tava or a pan on a high flame. Once its hot place already rolled gobi paratha onto it and reduce the flame to medium.

• When you see bubbles forming on the top, flip it over to the other side and apply some oil or ghee or mustard oil onto it. After a minute or so flip it again and apply oil or ghee or mustard oil on the other side also.

• Cook both the sides of the parathas well until some brown spots appear. Paratha is ready. Now follow the same procedure and make the rest of the parathas.

• They are ready to serve.

• Serve the hot Gobi/cauliflower parathas with butter, pickle or yogurt/curd and enjoy.