Gobhi Paratha
Gobhi Paratha is a type of flatbread popular in northern India. It is made with whole wheat flour, and the dough is typically stuffed with a spiced mixture of chopped cauliflower. The paratha is then pan-fried until it is crispy and golden brown.
Gobhi parathas are a great option for a quick and easy meal. The parathas can be made ahead of time and then simply reheated when you're ready to eat. Gobhi parathas are also a great way to use up any leftover cauliflower you may have.
It is usually served with yoghurt or pickles on the side. It can also be served with a dollop of butter or ghee.
Cool facts about Cauliflower
Before starting with this recipe let’s dive into some interesting facts about its main ingredient i.e. Cauliflower.
- It is a cool-weather crop that can be grown in many areas of the world. The average head of cauliflower weighs between 2 and 5 pounds.
- Cauliflower is a member of the brassica family, which also includes broccoli, kale, and Brussels sprouts.
- The vegetable was first cultivated in the Mediterranean region over 2,000 years ago.
- It is a good source of several vitamins and minerals, including vitamin C, vitamin K, and fibre.
- It also contains several antioxidants that may boost your health.
- Some of the potential health benefits of consuming cauliflower include a lower risk of cancer, heart disease, stroke, obesity, type 2 diabetes, cognitive decline, and brain damage following a stroke.
Ingredients for Dough
- 3 cups plain flour
- 1 cup water
- Salt to taste
Ingredients for Filling
- 2 cups grated cauliflower
- 1 onion, finely chopped
- 1 medium green chilly, finely chopped
- 2 tsp grated ginger
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala powder
- 1 tsp mango powder (amchur powder)
- Coriander leaves, finely chopped
- Freshly sliced mint leaves
- Ghee or butter, for cooking
- Salt to taste
Method of preparation
- Mix in the salt and water little by little to the flour to make it firm dough. Let it rest for 30 minutes.
- In a bowl, take grated cauliflower and sprinkle with salt and mix properly. Leave aside for 10 minutes. Squeeze out to remove water.
- In a large bowl, mix together the grated cauliflower and all the above filling ingredients.
- Flatten a small portion of dough and put some mixture in the centre.
- Draw the edges towards the centre to cover the mixture.
- Roll out in the form of paratha. Heat the griddle and fry the paratha on it.
- Apply butter or ghee to it while frying. Serve the paratha hot, with a dollop of yoghurt or pickled vegetables on the side.
Important tips to make Perfect Paratha
- The dough for the paratha should be firm and not too soft.
- The stuffing should be dry and without much moisture content.
- Do not overstuff the paratha, otherwise, it will be difficult to seal the edges.
- Make sure the stuffing is evenly distributed throughout the paratha.
- Seal the edges of the paratha well so that the stuffing does not come out while cooking.
- Cook the paratha on a preheated griddle or tava over medium heat.
- Apply ghee or oil on both sides of the paratha while cooking.
- Cook until both sides are evenly golden brown.
