Stuffed Parathas are a known food in Northern side of India!! Gobi paratha is less known paratha because it’s big brother Aloo paratha takes all the attention!! Gobi stuffing is actually quite delicious too! My husband prefers to have them on Sunday afternoon after heavy sports activity!
For Gobi Paratha stuffing:
- Cauliflower, grated – 4 cups
- Onion, finely chopped – 2 medium
- Ginger, grated – 1 tbsp
- Garlic Grater – 1 tbsp
- Green chili, finely chopped – 4 to 5
- Coriander Leaves – 1/4 cup
- Mint Leaves – 1 tbs
- Cumin seeds – 1 tsp
- Mustard seeds 0 1 tsp
- Curry leaves , chopped – 1tsp
- Turmeric powder -1 tsp
- Red chili powder – 2 tsp
- Amchur powder – 2 tsp
- Garam masala – 1 tsp or more
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Fenugreek leaves- 2 tsp
- Salt to Taste
For Paratha Dough:
- Whole wheat flour – 2 cup
- Oil – 1 tbsp
- Salt to taste
Making Paratha dough:
- Mix Whole wheat flour and 1 tbsp oil and salt in a large bowl, mix well
- Then start addling little water at a time and knead the dough, it should be smooth and soft ( more smooth then chapati dough )
- cover the dough and let it rest for 15 min
Making paratha Stuffing:
- Grate cauliflower using grater, grate it very finely
- Heat the oil in a pan on medium heat
- Add cumin seeds, mustard seeds and curry leaves when they crackle, add asafetida
- Add grated ginger garlic, chopped green chilis saute for minute
- Then add chopped onions and cook for a minute
- Add chopped coriander and mint leaves
- Add grated cauliflower, salt and mix well
- Cook for 6,7 minutea or until the cauliflower mixture turns little dry
- Add all dry spices (turmeric powder, chili powder, garam masala, coriander powder, cumin powder,amchur powder)
- Mix well and cook till mixture becomee dry ( not too dry)
- Add dry fenugreek leaves ( optional ) and mix well
- Turn off the flame and let it cool down for 10 mins
Making paratha :
- Make a medium sized dough ball, roll it and flatten it. Dust with some flour and roll it in a round shape.
- Apply some oil and sprinkle some powder
- Place the stuffing ball in the center
- Take the edges and close them to make a rose flower
- Join the top plates together, press them from center and sprinkle some flour
- Roll dough ball to form a circular shaped flat paratha (make sure the filling does not come out while flattening)
- Heat tawa on a medium flame.
- Place the paratha on the tawa, when the base is partly cooked, flip the paratha.
- Spread some ghee on the partly cooked part.
- Flip again, spread some ghee on this side too
- Paratha will puff up if done correctly:)
- Now paratha is ready, Serve it hot with butter, chutney, curd, raita and pickle.
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