Gobi Paratha / Cauliflower Parantha Recipe

Parathas are one of the conventional main course dishes and can be eaten for breakfast, lunch, dinner and is an ideal tiffin box recipe. I have already published aloo paratha, broccoli paratha and one more addition to the list is this Gobi paratha which I am publishing it today. Gobi, otherwise also known as cauliflower belongs to the cabbage family and it is available mostly during winter seasons. The one which we get during other seasons is usually sumptuous. Gobi paratha, is very tasty but cleaning the gobi is really a pain in the neck as it contains lots of insects within and you should have an eagles eye while cleaning them. It goes on well with ordinary raitha, pickle or any North Indian gravy..

How To Prepare Gobi / Cauliflower Paratha.

The time taken to prepare this dish is around 30 minutes and the quantity mentioned here is enough for 3 servings.

Ingredients.

• Wheat flour - 2 cups.

• Salt - as required.

• Gobi - 1 meduim sized.

• Oil - 1 tbsp.

• Green chilli paste - 2 tsp.

• Coriander leaves - 3 sprigs.

• Garam masala powder - 1 tsp.

• Lemon juice - 1 tsp

Method To Make Gobi / Cauliflower Paratha.

• Take wheat flour in a wide bowl.

• Add salt and oil.

• Knead the dough adding luke warm water. Keep it aside, covered.

• Chop the cauliflower into pieces and immerse them in luke warm water by adding salt in it.

• Wait for around 30 minutes.

• Transfer them into another bowl and wash it well.

• Now grate the gobi into fine pieces.

• Season them with salt, garam masala powder, green chilli paste, lemon juice and chopped coriander leaves.

• Roll out lemon sized balls out of the paratha dough.

• Dust the balls with the flour and roll out the balls into small circle.

• Place 2 tbsp of cauliflower filling in the center and bring all the edges of the circles and form a ball once again 

• Dust the ball with flour and roll out the ball into big thin circles.

• Heat a nonstick skillet and roast the gobi paratha evenly until brown spots appear on both the sides.

• Grease it with ghee or butter.

Your yummy and delicious gobi paratha is ready to be served!!!!

Kitchen Masti Points.

1. See to it that while kneading the dough, do not add too much of water. If the dough turns sticky, you may face problems while rolling the chapathi.
2. You can mix 1 tsp of amchur powder to the filling.

Also Read: 

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