How to make Gobi Paratha
Gobi Paratha is a popular dish in India. Gobi means cauliflower and paratha means flatbread. It is basically flatbread stuffed with grated cauliflower florets. It is usually eaten in breakfast but it can also be included in lunch and dinner. Gobi Paratha is usually served with white butter or pickle or curd. Lets now know how to make Gobi Paratha.
- When you have filled the dough with the grated cauliflower mixture make sure to roll it soon. This is because we have added salt to the cauliflower. Due to this the cauliflower releases water. Make sure to roll it out soon and put it on the pan before the liquid is released.
The first step to make Gobi Paratha is to take the raw cauliflower florets and grate them finely. Add chopped green chilies to it and mix them.
Take the whole wheat flour and add water, a pinch of salt and a tablespoon of oil in it. Then knead it to make smooth dough.
Divide the dough into several medium sized balls and then roll a ball flat on the rolling board.
Mix the grated cauliflower with some red chili powder, garam masala and a pinch of salt. Then on the top of the flattened dough put a few tablespoons of the cauliflower mixture.
Then pick up the edges of the dough and bring them together at the center. Press the edge at the center and flatten the pressed edges such that no filling will escape from the dough.
The next step to make Gobi Paratha is to flatten the dough with the filling into a round shape with a rolling pin and rolling board.
Heat a tava or flat frying pan on medium heat. Place the filled flat dough on the hot tava or flat frying pan.
After 10-20 seconds flip the paratha. Then apply ghee or oil on the cooked side.
Now flip the paratha again so that the oiled side is at the bottom. Apply ghee or oil on the other side i.e. the side facing you.
Take the spatula and lift the side which is facing down. If you see brown spots appearing on the paratha then flip it. If not then let it cook for few more minutes.
Take care that the edges are cooked properly. When brown spots appear on both sides, the paratha is cooked. Cooked paratha also appears to be slightly puffy. Take it out on a plate when ready.
In a similar way cook all the parathas and serve hot with pickle, curd or raita.
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