Table of Contents
Introduction
Gobhi Paratha is a delicious and nutritious Indian flatbread stuffed with spiced cauliflower. It’s a staple in North Indian households, loved for its crispy texture and flavorful filling. If you’re a beginner looking to make this dish, don’t worry! This guide will walk you through every step, ensuring you can make soft, flavorful parathas with ease.
Ingredients Required
For the Dough:
- 2 cups whole wheat flour
- ½ teaspoon salt
- ¾ cup water (adjust as needed)
- 1 teaspoon oil (optional)
For the Stuffing:
- 1 medium cauliflower (grated)
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 green chili (finely chopped)
- 2 tablespoons chopped cilantro
- 1 teaspoon grated ginger
How to Make the Dough
- In a large bowl, mix whole wheat flour and salt.
- Gradually add water and knead until a smooth dough forms.
- Add a teaspoon of oil and knead for 5 more minutes.
- Cover and let the dough rest for 30 minutes.
Preparing the Gobhi Stuffing
- Wash and grate the cauliflower.
- Squeeze out excess water using a muslin cloth or hands.
- In a bowl, mix the grated cauliflower with all the spices, ginger, green chili, and cilantro.
- Ensure the mixture is dry and well-mixed.
Stuffing and Rolling the Paratha
- Divide the dough into equal-sized balls.
- Roll one ball into a small disc and place 2 tablespoons of stuffing in the center.
- Seal the edges and flatten slightly.
- Roll again into a round shape, ensuring the filling doesn’t spill out.
Cooking the Paratha on a Tawa
- Heat a tawa (flat pan) on medium heat.
- Place the rolled paratha on the hot tawa and cook for 1 minute.
- Flip and apply a little oil or ghee.
- Cook both sides until golden brown and crisp.
Serving Suggestions
- Serve hot with fresh yogurt, butter, or pickles.
- Pair with a cup of masala chai for a perfect meal.
Tips and Tricks for the Perfect Gobhi Paratha
- Ensure the cauliflower stuffing is dry to prevent the paratha from tearing.
- Use a hot tawa for even cooking.
- Adjust spices to taste.
- Experiment with adding cheese or paneer for extra flavor.
Conclusion
Making Gobhi Paratha at home is simple and rewarding. With the right techniques and ingredients, you can prepare delicious, crispy, and flavorful parathas in no time. Follow this guide, and you’ll soon master this classic North Indian dish!
FAQs
1. Can I make Gobhi Paratha without wheat flour?
Yes! You can use multigrain flour, oat flour, or gluten-free alternatives.
2. How do I store leftover parathas?
Store them in an airtight container in the fridge for up to 2 days. Reheat on a tawa before serving.
3. Can I use frozen cauliflower for stuffing?
Yes, but ensure you thaw and squeeze out excess moisture before using.
4. What other fillings can I try?
You can experiment with paneer, radish (mooli), or potato (aloo) fillings.
5. How do I make the parathas extra crispy?
Cook on medium-high heat and apply a little extra ghee or butter while flipping.