Gobi Paratha recipe (गोबी पराठा)

Gobi Paratha: A Delicious and Nutritious Breakfast from Mom’s Kitchen

Gobi paratha is a popular North Indian flatbread made with whole wheat flour and cauliflower. It’s a hearty and flavorful dish that is often enjoyed for breakfast or lunch. There’s something special about starting your day with a plate of warm, freshly made Gobi Parathas. It’s not just the taste that makes it special, but the love and care that goes into preparing it. .

A Bite of Cultural Tradition

Gobi Paratha is a staple in North Indian cuisine, particularly in Punjab. While there’s no definitive origin story for Gobi paratha, its popularity and deliciousness have made it a beloved dish across India. This dish is more than just a meal; it’s a representation of the warmth and hospitality found in every Indian home.

Health Benefits and Ingredient Information

• Cauliflower, the star ingredient of Gobi Paratha, is rich in vitamins C and K, fiber, and antioxidants, which makes Gobi paratha nutritious choice for health watchers.
• The use of whole wheat flour in the dough adds to the health benefits, providing essential fibers and minerals. If you’re looking for a healthier twist, you can skip the all-purpose flour (maida) and use only whole wheat flour. For those who prefer a gluten-free option, you can experiment with gluten-free flours like millet or chickpea flour.

Cooking Tips and Tricks

• Grating Cauliflower: Make sure to finely grate the cauliflower or chop it into tiny pieces. This ensures that the stuffing is evenly spread and doesn’t tear the paratha while rolling.
• Dough Consistency: The dough should be soft but not sticky. Letting it rest for at least an hour makes it easier to roll out and gives the parathas a softer texture.
• Stuffing the Paratha: When adding the stuffing, be gentle while rolling out the paratha to avoid breaking it. If some filling does spill out, don’t worry—it adds to the rustic charm!
• Cooking: Cook the parathas on a medium flame. This ensures they are perfectly crisp on the outside and soft on the inside.

Serving Suggestions and Pairings

• Gobi Paratha is best enjoyed with a side of cool yogurt or raita, which balances the spice of the stuffing.
• A drizzle of ghee or butter on top makes it even more indulgent.
• Traditionally it’s served with a tangy mango pickle or a spicy chutney.
• You can also pair it with a hot cup of masala chai, making it a complete and satisfying meal.

Some other Paratha recommendations:

• Cabbage Paratha Recipe (गोबी के पराठे)
• Tandoori Paratha
• Paneer Parathas

Gobi Paratha Recipe

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Course Breakfast, Dinner, Lunch, Main Course

Cuisine Indian, Punjabi

Ingredients

  

For the dough:

• 1 cup wheat flour
• 1/2 cup all-purpose flour
• 3 tablespoons oil
• Salt to taste

For the stuffing:

• 2 cups finely chopped cauliflower
• 1/2 cup chopped coriander leaves
• 3/4 teaspoon finely chopped ginger
• 1 chopped green chili
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 3/4 teaspoon red chili powder
• A pinch of asafoetida
• 1 teaspoon cumin seeds
• Salt and oil as needed

Instructions

 

Prepare the dough:

• Mix the wheat flour, all-purpose flour, salt, and oil in a bowl.
  1 cup wheat flour, 1/2 cup all-purpose flour, 3 tablespoons oil
• Add warm water and knead a soft dough.
• Let the dough rest for at least 1 hour.

Prepare the stuffing:

• Grate or finely chop the cauliflower.
  2 cups finely chopped cauliflower
• Heat a pan and add cumin seeds, asafoetida, ginger, and green chili. Fry for a minute.
  3/4 teaspoon finely chopped ginger, A pinch of asafoetida, 1 teaspoon cumin seeds, 1 chopped green chili
• Add the grated cauliflower and fry for a minute.
  2 cups finely chopped cauliflower
• Stir in turmeric powder, red chili powder, garam masala, coriander leaves, and salt.
  1/2 cup chopped coriander leaves, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 3/4 teaspoon red chili powder, Salt to taste
• Cook over high heat, stirring constantly, until the cauliflower softens and reduces in volume. Transfer to a bowl and let it cool.

Make the parathas:

• Divide the dough into balls of big gooseberry size.
• Roll the balls into small chapattis (puris).
• Place at least 2 tablespoons of the stuffing in the center of each chapatti.
• Fold the edges of the chapatti towards the center to form a small bag. Pinch the edges to seal.
• Roll the sealed chapatti gently.
• Heat a tawa (griddle) and add a little oil. Cook the paratha on both sides until golden brown.
• Serve hot with raita, curd, or pickle. Enjoy your delicious Gobi Parathas!