Easy Gobi Paratha Recipe | Cauliflower Paratha - Tips & Tricks
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Yield: 6 Servings
- Category: paratha
- Cuisine: north indian
Ingredients
- ½ gobi / cauliflower / gobi (grated)
- ½ tsp garam masala
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp aamchur
- ½ tsp salt
- 1 inch ginger (grated)
- 2 chilli (finely chopped)
- 2 tbsp coriander (finely chopped)
- !for dough:
- 2 cup wheat flour
- ½ tsp salt
- ½ tsp ajwain
- water (for kneading)
- oil (for roasting)
Method
- Firstly, grate ½ gobi coarsely.
- In a bowl take 2 cup grated gobi.
- Add ½ tsp garam masala, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp aamchur and ½ tsp salt.
- Also add 1 inch ginger, grated, 2 chilli and 2 tbsp coriander.
- Mix well making sure all the spices are well combined.
- Further to prepare the dough, in a large bowl take 2 cup wheat flour, ½ tsp salt, ½ tsp ajwain and mix well.
- Add water as required and knead to smooth and soft dough.
- Now pinch a ball-sized dough and roll about 4 inches in diameter.
- Place a ball-sized prepared gobi stuffing in the centre.
- Take the edge and start pleating bringing it to the centre.
- Also, join the pleats together and secure tight pinching off excess dough.
- Sprinkle some wheat flour and roll slightly thick.
- On a hot tawa place the rolled paratha and cook for a minute.
- Furthermore, flip the paratha when the base is partly cooked (after a minute).
- Also, brush oil/ghee and press slightly. Flip again once or twice till both sides are cooked properly.
- Finally, serve hot Gobi Paratha with sauce, raita or pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.