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.