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Why recepie famous for?
Gobi paratha is a dish wish a universal appeal! While North Indians like to have this Punjabi paratha any time of the day, for breakfast, Indian lunch or dinner, South Indian too have borrowed this dish from the north and incorporated it into their supper and dinner menus.
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 For Gobi Paratha
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
Instructions
For the dough
Combine all the ingredients in a deep bowl and knead into a soft dough using approx. ½ cup of water.
For the gobi stuffing
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.
Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the coriander and mix well. Keep aside.
Divide the gobi stuffing into 6 equal portions. Keep aside.
How to proceed to make gobi paratha
Divide the dough into 6 equal portions.
Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the gobi stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the gobi paratha on a medium flame, using a little ghee, till golden brown spots appear on both the sides.
Repeat steps 2 to 6 to make 5 more gobi parathas.
Serve the gobi paratha hot.
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