Gobhi Paratha | Paratha Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 8-10 parathas
- 2 Cups gobhi florets
- 1" grated ginger
- 1 finely chopped clove of garlic
- 1 finely chopped green chilli
- Salt to taste
- ¼ Tsp black pepper powder
- ½ Tsp garam masala
- ¼ Tsp red chilli powder
- 1 Tsp dhania/coriander powder
- Few sprigs of chopped coriander
- 2 Cups of whole wheat flour
- 1-2 Tsp oil
- Salt to taste
- Whole wheat flour for dusting
- Oil to roast parathas
- Make a soft dough with whole wheat flour, oil, salt and water. Knead and keep aside
- Break florets out of medium sized gobhi
- Dunk florets in hot water for 3-4 minutes to wash away any impurities
- Drain all water from the gobhi and let it cool
- Using a coarse grater, grate gobhi florets
- Add grated gobhi into a bowl
- Add grated ginger, garlic and chopped green chilli
- Mix well
- Sprinkle salt, black pepper powder
- Next add garam masala, red chilli powder and dhania powder. Mix well
- Add chopped coriander
- Mix everything well once more. This is the filling
- Make small pedha sized balls out of the dough
- Flatten a pedha and dust with flour
- Roll into a thick disc
- Spread some filling in the centre
- Place another rolled disc on top
- Seal the edges
- Dust with more flour
- Now lightly roll into a paratha
- Roast parathas on a hot tawa with oil
- Once golden spots appear, flip and roast on other sides. Repeat for all parathas
- Serve hot with butter, pickle and/or curd!
Make sure gobhi is fresh and free of dirt
You can also roll out parathas using the method shown in aloo paratha
Ginger is essential when making gobhi dishes, it aids in digestion
Recipe by Food Of Interest at https://foodofinterest.com/gobhi-paratha/
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