Gobhi ka Paratha Recipe - Learn How To Make Gobhi ka Paratha

Gobhi Paratha is an Indian bread stuffed with cauliflower mixed up with all the spices. With winters round the corner these parathas rank top in the list of Indian meal. Learn how to make gobhi parathas with the recipe given below:

Preparation Time: 20-25 minutes

Cooking Time: 15-20 minutes

Recipe Yield: 6 parathas

Ingredients:

• Whole Wheat Flour (gehun ka ata) - 1 cup
• Refine oil or ghee to cook the parathas
• Cauliflower (phool gobhi) - 1 medium size
• Salt to taste
• Onion (pyaaz) - 1 medium size finely chopped
• Ginger (adrak) - 1 t-spoon finely chopped
• Coriander leaves (dhaniya patti): 1 t-spoon finely chopped
• Green chilli (hari mirch) - 2 finely chopped
• Spices:
  • Cumin Seeds Powder (jeera powder) - 1/2 t-spoon
  • Black Pepper Powder (kali mirch powder) - 1/2 t-spoon
  • Garam Masala Powder - 1/2 t-spoon 
• Water to prepare the wheat dough

Procedure:

Dough Preparation:

1. In a plate take whole wheat flour (gehun ka ata) and add water to it to form a medium soft dough like that of chapatti. Keep it aside to rest so that it becomes soft.

Stuffing preparation:

1. Wash the cauliflower (phool gobhi) well. Cut small florets and dip in water for 5 minutes while you prepare other ingredients. 
2. Finely chop the onion (pyaz), green chilli (hari mirch), coriander leaves (dhaniya patti) and ginger (adrak).
3. Strain of the water from the cauliflower florets (phool gobhi). Grate (kaddukas) the florets and make sure that there are no big chunks of cauliflower otherwise paratha will break while rolling.
4. In a kadhai heat some oil, and add chopped onions (pyaz) and saute them till golden brown.
5. Then add chopped ginger (adrak) and green chilli (hari mirch) and saute them too.
6. Now add the grated cauliflower (phool gobhi) and mix well.
7. Add in all the spices (jeera powder, kali mirch powder and garam masala powder) and salt to taste. Mix all the ingrdients well. Fry the mixture till the grated cauliflower (grated phool gobhi) is cooked.
8. Remove the mixture to a flat plate or utensil to cool it to room temperature.

Paratha Preparation:

1. Roll small balls of the dough and form small bowl like depression (like katori) using hands and fingers.
2. Now using a t-spoon, place enough caulliflower stuffing (phool gobhi ki stuffing) at the center of each dough bowls, and fold it to form a small ball like dumplings.
3. Roll these dumpling into flat round stuffed chapattis. 
4. Heat a tawa and grease it with ghee or refined oil. Lay the stuffed chapattis onto it and allow it to cook. Flip to other side and let it cook too. Apply ghee or oil on the top side flip and repeat them same step. Flip, press and cook till both sides turn golden brown, on medium flame. 
5. Serve hot with chutney, pickle or any curry.

(Tips: 1. Prepare the dough and keep aside to rest while you prepare the stuffing. This will allow the dough to rest and become soft. 2. Cook on medium flame. High flame will blacken the paratha, while it will remain uncooked and hard if cooked on low flame)