Gobi (Cauliflower) vegetable is enjoyed by people of all ages and the parathas is best recipe for it. I have inherited this recipe from my Mom who is a fabulous at it.
Preparation Time:
Cooking Time:
Total Time:
Makes 5 parathas
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
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped or grated onions
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp finely chopped green chillies
2-3 tbsp groundnut powder (roast the groundnuts and make powder)
salt to taste
1/4 cup finely chopped coriander (dhania)
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
Recipe:
For the dough
Combine all the ingredients in a deep bowl and knead into a soft dough using enough
water.
For the gobi stuffing
How to proceed
Cooking Time:
Total Time:
Makes 5 parathas
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
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped or grated onions
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp finely chopped green chillies
2-3 tbsp groundnut powder (roast the groundnuts and make powder)
salt to taste
1/4 cup finely chopped coriander (dhania)
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
Recipe:
For the dough
Combine all the ingredients in a deep bowl and knead into a soft dough using enough
water.
For the gobi stuffing
- Add Cauliflower, grated Onions, garlic paste, ginger paste,salt,cumin seeds, green chillies, groundnut powder, coriander and mix well in a bowl. Keep aside.
- Divide the gobi stuffing into 5 equal portions. Keep aside.
How to proceed
- Divide the dough into 5 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 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 4 more parathas.
- Serve hot.
Gobi paratha can be served with Curd and pickle.
Tip: Do not make the stuffing and leave for long as the stuffing starts leaving water. If the stuffing leaves more water, add more groundnut powder and make parathas immediately.
Nutrient values (Abbrv) per paratha
| Energy | 218 cal |
| Protein | 5.5 g |
| Carbohydrates | 30.7 g |
| Fiber | 5.7 g |
| Fat | 8.8 g |
| Cholesterol | 0 mg |
| Sodium | 20.2 mg |
@ Manali' s Recipes
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