Gobi Paratha Recipe

Gobi Paratha, popular as a North-Indian breakfast dish is now relished in every culture, every house that too as any meal. The recipe of Gobi paratha is very common just like any other parathas with a slight difference in the stuffing. I have prepared using the mixture of Cauliflower and Potato along with Onion, Ginger, Green chili, and Spices but you can also make with only cauliflower. Moreover, same recipe can be followed for cabbage paratha too.

Prep time: 10 min

Cook time: 20 min

Serves: 2

Paratha dough

Ingredients

2 cup Wheat flour

1/4 tsp Carom Seeds(Ajwain)

1 tbsp Oil

Salt to taste

Water as per requirement.

Preparation method:

Mix wheat flour, carom seeds, salt and oil in a bowl.

Gradually add water in it and knead with hand to get a soft and non sticky dough.

Paratha Stuffing

Ingredients

2 cup Cauliflower/Full Gobi

2/3 cup Onion

1 cup Mashed Potatoes

1/4 tbsp Grated ginger

1/4 tbsp Grated green chili

1 tsp Chili powder

1 tsp Cumin powder

1/2 tsp Garam Masala

1/2 tsp Lemon juice

1 tbsp Oil

Salt to taste

Preparation Method

Take a skillet with oil in it. Once it heats up, add chopped onions, grated green chili and ginger.

Cook until onions turn slightly transparent.

Further add finely chopped cauliflower to it and give it a stir.

In it, mix cumin powder, red chili powder, garam masala and sprinkle salt to taste. Mix well and let it cook for 5-7 minutes. No need to cook fully.

Transfer the mixture to the bowl, add boiled potato mash to it and blend them well either with hand or spoon.

Finally add lemon juice, salt if required and give a nice toss to it.

Once all elements are done, take a small portion of dough, dust with flour and roll it into flat round roti using the board and rolling pin.

Put appropriate portion of mixture in the middle of it and seal the mixture ball with the rest of the chapati and pinching it in the centre.

Again dust with flour and roll it to get round flat paratha.

Transfer it to the pan and cook until you get light brown spots on the other side of the paratha.

Flip it, apply clarified butter(Ghee) and roast it from both sides till it gets spots on both sides.

Enjoy the spicy Aloo Gobi paratha with curd.

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