Parathas are my go to dishes when I feel lazy to make side dishes. By making delicious parathas like this gobhi paratha it is easy to get away with serving only curd, pickle or butter/ghee on the side.
After aloo paratha, gobhi paratha is the most famous type of paratha across many households. We are no exception, we love both these types of paratha, so filling and delicious.
Parathas are also always kid friendly provided they are not overloaded with spices. Kids will simply love dishes like these where there is not a lot of confusion. Their mind works very differently, they prefer when it is a single dish like this gobhi paratha. No more mess and no more fuss!
Make sure to use fresh gobhi and rinse in salted hot water to get rid of any germs or little worms. A common feature if gobhi is not fresh. But don’t let that scare you, gobhi is easy to handle once you learn how to clean it.
Try aloo paratha, tomato paratha, methi thepla, palak paratha, carrot paratha from FOI…Also try roasted gobhi manchurian!
- 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!
You can also roll out parathas using the method shown in aloo paratha
Ginger is essential when making gobhi dishes, it aids in digestion
Gobhi Paratha Stepwise:
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!
