Gobi Paratha

This delectable Gobi Paratha recipe, which is quite popular in Indian households, will urge you to want to prepare it over and over again. Many people enjoy Gobi paratha, which is one of the most famous paratha dishes from one of the states of India, Punjab.

What is Gobi Paratha?

These unleavened whole wheat flatbreads, also known as Cauliflower paratha, are packed with a flavorful, spicy shredded cauliflower filling. The cauliflower paratha is traditionally eaten with pickles and yogurt, and it’s perfect for breakfast or lunch. There are many methods to prepare these flatbreads, but I’ll show you how to create an authentic heirloom Gobi paratha recipe that my family enjoys.

The technique for preparing this stuffed paratha is similar to that of all other stuffed parathas, except for the preparation of the stuffing. The use of potato, onion, coriander, and adequately balanced spices, on the other hand, sets this recipe apart from others. If you follow this recipe, you can rest assured that your taste buds will be the happiest in town.

Notable Ingredients at a Glance

For the bread

Wheat Flour: I mostly prefer wheat flour because it makes the paratha soft and also healthy. As an alternative, few people opt for all-purpose flour too.

Water: You can use lukewarm water; it makes the dough softer. But, if you are in a hurry, water at room temperature is good to go.

For the stuffing

Cauliflower: Ensure the cauliflower heads are thoroughly rinsed and pat dried before starting the grating process.

The cauliflower is mostly grated for parathas to ensure no big lumps/pieces. Use a fine grater to shred the cauliflower pieces so that the cauliflower is evenly grated. If you’re using a food processor, make sure that there are no large chunks left.

Ginger: Grated ginger or ginger paste works either way.

Fresh Green Coriander: Finely chopped green coriander imparts a nice flavor and green color to the bread.

Dried Mango Powder: Dried Mango Powder can be used to provide a dash of acidity to the meal, transforming it into an appealing Street Food-esque combination. If you do not like the tangy flavor, you can also say no to it.

Neutral Oils: You can use any kind of oil available on hand. If you have ghee or clarified butter, though, that’s the authentic choice. Parathas fried in ghee have no comparison.

Salt: Add a little more salt than usual to the stuffing to balance well when stuffed in the bread.

How to prepare Gobi Paratha?

In a mixing bowl, combine the grated cauliflower with salt. Allow it to sit for 30 minutes. After 30 minutes, squeeze the cauliflower to remove all of the water. If you don’t squeeze out as much water as possible, the parathas will break.

In another bowl, combine all of the ingredients except oil, including coriander, salt, green chilies, grated ginger, and dried mango powder, with the grated cauliflower.

Mix thoroughly and set aside for 5-6 minutes.

In the meantime, Make little balls out of the wheat flour dough. Roll out first, then stuff with stuffing, collect around the dough and shape into balls, and roll out the stuffed ball in the shape of a disc with a rolling pin.

Heat the girdle or flat pan first, add 1 tablespoon oil/ghee and rub the entire pan. Now, place the rolled-out parantha on it.

Apply some oil to the parantha and the sides of the parantha. Griddle the paranthas from both sides until they are golden brown in color

Prepare the remaining paranthas in the same way.

Gobi parantha is best served hot with pickle and yogurt or butter. If you’re vegan, you can also enjoy it with some ketchup.

Some Expert Tips for Preparing Gobi Paratha

1. Use fresh, delicate cauliflower. When grated, frozen, or blanched, cauliflower leaves retain too much water, making it difficult to pack and roll the paratha.
2. Make sure the cauliflower is finely shredded. Larger gratings or crushed cauliflower will be challenging to fill and will rip the paratha during rolling.
3. While rolling, an overstuffed paratha will snap and tear. A paratha that is not fully stuffed will have a thick rim missing the flavorful cauliflower stuffing. Hence, balance is essential.
4. Knead the dough to a smooth and soft texture for a crisp and silky texture in your paratha. A sticky dough will be difficult to roll and will not retain the stuffing.

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