Breakfast

Delicious Gobi Paratha Recipe

Gobi Paratha

The traditional North Indian dish Gobi paratha is stuffed flatbread made with cauliflower. Here’s a quick and delectable recipe for gobi paratha with raita on the side:

 

Gobi Paratha:

Ingredients:

For the dough:

  • 2 cups whole wheat flour (atta)
  • Water, as needed
  • Salt, to taste
  • 1 tablespoon oil or ghee

For the filling:

  • 2 cups grated cauliflower (gobi)
  • 1 small onion, finely chopped
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon grated ginger
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt, to taste
  • Fresh coriander leaves, chopped

For cooking:

  • Ghee or oil, as needed

Instructions:

1.Prepare the dough:

  • Mix together the whole wheat flour, ghee or oil, and salt in a large mixing basin.
  • Add water gradually and knead dough until it is smooth and soft. The dough needs to be both flexible and hard.
  • For at least 15 to 20 minutes, cover the dough and let it rest.

2.Prepare the filling:

  • Grated cauliflower, chopped onion, green chilies, grated ginger, cumin seeds, garam masala, red chili powder, salt, and chopped coriander leaves should all be combined in a different bowl. Toss to blend well.

3.Assemble the parathas:

  • Roll the dough into balls by dividing it into equal sections.
  • Take one ball of dough and gently press it flat. Once it’s floured, roll it out into a little circle that’s between five and six inches in diameter.
  • In the center of the circle, place a tablespoon of the cauliflower filling.
  • To enclose the filling, gather the edges of the dough and bring them together.
  • Gently press the crammed ball flat by pinching off extra dough.

4.Roll out the parathas:

  • After lightly rolling out the filled dough ball into a flatbread with a diameter of roughly 7-8 inches, dust it with flour. Carefully push to prevent the filler from exploding.

5.Cook the parathas:

  • A skillet or tawa should be heated to medium heat.
  • The paratha should be rolled out and cooked for one to two minutes on each side, or until bubbles begin to form, on a heated tawa.
  • After flipping, fry the opposite side of the paratha. Drizzle the surface and the borders with ghee or oil.
  • Cook, using a spatula to gently press down to achieve equal cooking, until both sides are crisp and golden brown.

 

Raita:

Ingredients:

  • 1 cup plain yogurt
  • 1/2 cup grated cucumber
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely chopped onion
  • 1-2 green chilies, finely chopped (optional)
  • Salt, to taste
  • 1/2 teaspoon roasted cumin powder
  • Fresh coriander leaves, chopped

Instructions:

  1. A skillet or tawa should be heated to medium heat.
  2. The paratha should be rolled out and cooked for one to two minutes on each side, or until bubbles begin to form, on a heated tawa.
  3. After flipping, fry the opposite side of the paratha. Drizzle the surface and the borders with ghee or oil.
  4. Cook, using a spatula to gently press down to achieve equal cooking, until both sides are crisp and golden brown.

Serve the chilled raita on the side beside the hot gobi parathas. Savor your food!

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