Gobi Paratha

 

Ingredients

For The Wheat Dough

• ▢3 cups whole wheat flour
• ▢1 cup water or add more if required
• ▢salt as required (optional)
• ▢1 tablespoon ghee or oil or add as required (optional)

For Gobhi Paratha Stuffing

• ▢½ of a cauliflower head, finely grated
• ▢1 green chili, chopped finely
• ▢garam masala powder as required
• ▢red chili powder as required
• ▢salt to taste

For Roasting The Paratha

• ▢ghee as required (clarified butter)

  Kneading Dough

  • In a bowl or vessel take 3 cups whole wheat flour along with salt as required. add 1 tablespoon ghee or oil.
  • Next add 1 cup water or as required. knead the wheat flour with water to a smooth dough. 
  • Cover and keep aside for 20 to 30 minutes.

  Making Gobi Paratha Stuffing

  • Rinse the cauliflower head very well. 
  • Then grate the cauliflower with a fine grater.
  • Add some finely chopped green chilies to it.
  • Uniformly mix the green chilies with the gobi. Keep aside.

Making Gobi Paratha

• later take 2 small to medium-sized balls from the dough. dust them with some flour on the rolling board.
• With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.
• Now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated cauliflower mix and keep about 1-inch empty space from the sides.
• Sprinkle 1 to 2 pinches of salt, red chili powder, and garam masala powder all over on the grated gobi.
• Also, sprinkle some wheat flour. As the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin (belan).
• Be careful as not to understuff or overstuff the paratha. cover with the other rolled dough (disc).
• Press and seal the edges very well with your fingertips.
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• Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (Belan). Roll very gently and lightly till you get the paratha to a size of a chapati or roti.

  Roasting Gobi Paratha

  • On a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.
  • Roast the gobhi paratha with ghee till browned and uniformly roasted on both sides.
  • You can also press the gobhi paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well. 
  • Make all gobhi paratha this way and stack them up in a roti basket or casserole.
  • Serve gobi paratha hot  to Lord with yogurt, pickle or white butter.
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