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 pudina raita and lehsun ka achaar. It also tastes great as an accompaniment to the dal amritsari.

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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
1/4 cup finely chopped coriander (dhania)
2 tsp oil
salt to taste

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 chillies 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.

How to proceed

  1. Divide the gobi stuffing into 5 equal portions. Keep aside.
  2. Divide the dough into 5 equal portions.
  3. Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  4. Place one portion of the gobi stuffing in the centre of the circle.
  5. Bring together all the sides in the centre and seal tightly.
  6. Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
  7. Heat a non-stick tava (griddle) and cook using a little ghee, till both the sides are golden brown in colour.
  8. Repeat with the remaining dough and stuffing to make 4 more parathas.
  9. Serve hot.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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 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.