Gobi Paratha Recipe

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Harmeet Kaur Nijjarhttps://www.cookwithemotion.com/about/
Hello everyone! Myself Harmeet Kaur Nijjar, the cook and photographer behind Cook With Emotion. I have started this blog/website to share with you my passion for cooking and my recipes. Lots of us try to make an excuse that we do not know cooking. There is nobody in this world who knows cooking by birth. Cooking is not at all tough for anyone to learn. We all can learn it just like we learned all other things. Our life is so busy nowadays. We hardly get any time to cook fresh food for ourselves all the time. We have chosen to be dependent on fast food more than freshly cooked food.

Gobi paratha recipe is very delicious and easy to cook. It is a North Indian cuisine that is generally cooked in Punjab. The stuffed parathas are mostly served with butter or curd. You can also eat them with a pickle and a cup of tea. So, let’s have a look at the recipe.

Course: Breakfast

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients for Gobi Paratha Recipe

  1. Cauliflower (Gobi)
  2. Onion
  3. Green Chili
  4. Ginger (Grated)
  5. Red Chili Powder
  6. Coriander Powder (Dhania Powder)
  7. Cumin Seeds Powder (Jeera Powder)
  8. Ajwain (Carom Seeds)
  9. Salt to Taste

How to Prepare Stuffing for Parathas

  1. Wash the cauliflower in running water for a couple of minutes to remove any dust.
  2. Break the flower with hands into small pieces.
  3. Put the flowers in a mixer grinder or use a knife to chop them into tiny pieces.
  4. Take the chopped cauliflower in a fresh bowl.
  5. Add a couple of chopped onions to the mixture.
  6. Now, add chopped green chili, grated ginger, coriander powder, cumin seeds powder, one tablespoon carom seeds, one tablespoon red chili powder, and salt to taste. Mix them all.
  7. Paratha stuffing is ready.

How to Make Stuffed Gobi Paratha

  1. Mix grated cauliflower, onion, green chili, and all the spices.
  2. Take a medium-sized ball from the dough. Dust it with flour.
  3. Now roll the dough ball with a rolling pin (belan) to make a disc of 4 inches. Place the stuffing in the center and start pleating bringing it to the center.
  4. Sprinkle some flour and roll to of chapati size.
  5. Heat the tawa (hot plate or flat frying pan) and place the paratha on it. Cook both sides of paratha by applying ghee or oil. Once the paratha is roasted from both sides, it is ready to be served with butter or curd. Enjoy the authentic taste of paratha with a cup of tea.
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