Friday, January 30, 2015

Gobi/Cauliflower Paratha/Indian Bread Stuffed with Gobi

Gobi /cauliflower is consumed and enjoyed by many people across India. Among many dishes prepared using gobi , "gobi paratha" is very popular in northern part of India.It is served as breakfast/dinner.


To prepare Dough
2- 21/2 cups wheat flour 
1 tsp cooking oil

To Prepare Gobi Stuffing
4 handfuls of grated cauliflower
1/2 tsp cumin seeds/jeera
1/2 tsp finely chopped green chillies
1/4 tsp red chilly flakes
pinch of black pepper powder
1 tbsp finely chopped coriander leaves
2 tsp cooking oil

Other Ingredients
wheat flour for rolling
ghee (lots of lots of ghee compromise on this !!)

How To Prepare ?

Dough Preparation
  • Mix ingredients mentioned under "To Prepare Dough" well.Knead into a soft dough by adding water.
  • Divide the dough into 8-9 equal portions. Keep them aside.

gobi stuffing Preparation
  • Grate washed and cleaned gobi.

  • Heat oil in a pan and add cumin seeds.
  • After 2-3 secs, add green chilies, grated cauliflower and saute for 5 mins.
  • Add salt, black pepper, red chilly flakes give a nice stir.Cook until gobi is half cooked.
  • Add the coriander leaves ,mix well and switch off the flame.
  • After it cools down, divide into 8-9 equal portions and keep them aside.

Paratha Preparation
  • Dust the rolling area with wheat flour. Roll out one portion of the dough into a small circle (approximately 2-3" diameter) using wheat flour.
  • Place one portion of the gobi stuffing in the center of the circle.
  • Bring together all the sides upward and seal.
  • Give a gentle punch, dust wheat flour on top.Roll out again into a circle (approximately 5-6"in diameter).

  • Cook on a hot tava/pan using a ghee until both sides are golden brown.Don't flip the parathas too many times. I flip only 3 or 4 times.Make sure all sides are also cooked well.You just forget about your diet... Be very generous here while applying ghee:-). I used 2 tsp of ghee for each paratha.

  • Repeat with the remaining dough and stuffing.
  • Serve hot with green chilly,pickle and curd.

  • Make sure entire surface of paratha is not dry. Apply the ghee nicely when you flip and cook on tava.
  • If you are beginner or in hurry, all parathas will not come out good. Usually stuff will come out when you roll...Not to worry...Mix everything well again along with little more flour and make two mini roundels. Prepare a normal roti. (as shown in below pic)

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