Gobi Paratha, Punjabi Gobi Paratha


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Gobi or cauliflower grows abundantly in the Punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings.


Here gobi has been combined with a cooked onion masala and used as a stuffing for a Parathas . Serve these hot golden brown parathas glistening with ghee, with some Phudina Raita and Lahsun ka Achaar. It also tastes great as an accompaniment to the Dal Amritsari .

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Gobi Paratha, Punjabi Gobi Paratha recipe - How to make Gobi Paratha, Punjabi Gobi Paratha

Preparation Time:    Cooking Time:     Makes 5 parathas
Show me for parathas

Ingredients

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Gobi Stuffing
1 1/2 cups grated cauliflower
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
salt to taste
1/4 cup finely chopped coriander (dhania)

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
Method
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

For the gobi stuffing

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.
  3. Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
  4. Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the coriander and mix well. Keep aside.
  6. Divide the gobi stuffing into 5 equal portions. Keep aside.

How to proceed

  1. Divide the dough into 5 equal portions.
  2. Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  3. Place one portion of the gobi stuffing in the centre of the circle.
  4. Bring together all the sides in the centre and seal tightly.
  5. Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little ghee, till golden brown spots appear on both the sides.
  7. Repeat steps 2 to 6 to make 4 more parathas.
  8. Serve hot.


RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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Reviews

Gobi Paratha, Punjabi Gobi Paratha
5
 on 28 Feb 16 12:22 PM


yes...very easy to make and excellent taste...thank you !!
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Tarla Dalal    Thanks Rashmi. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
29 Feb 16 10:31 AM
Gobi Paratha
5
 on 25 Sep 15 04:52 PM


Absolutely yummy...
Gobi Paratha
5
 on 08 Jun 15 05:13 PM


Gobi paratha, a famous north indian delicacy, this recipe enjoyed by all, not too spicy. The taste is really good and its best for breakfast, with some curd.