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Gobi Paratha – Step By Step

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Parathas stuffed with vegetables are a healthy option in every house-hold. If you child does not eat veges, then the best is to stuff them and serve it to the kids. So today’s recipe is Gobi paratha or cauliflower paratha which I explained step-by-step with images.
Different types of veges can be stuffed to make a paratha. E.g., potatoes, methi, palak, coriander, cauliflower, green peas, spring onion, carrot, beetroot, onion and a various combination of these. The stuffing can be prepared in anyway you prefer. But it should be a bit dry. Then the procedure of making a paratha remains the same. I learnt to make paratha just be observing a road side vendor doing it from my office bus which was stuck in a traffic jam 🙂
Another method of doing a paratha is by mixing the veges while moulding the dough and then rolling them into chapatis. I prefer this method for leafy veges like palak. Also try this cabbage paratha recipe.


Ingredients:

For Filling:
1 cup Grated Cauliflower
1 tablespoon Coriander leaves (finely chopped)
1 teaspoon Ginger garlic paste
A pinch Turmeric powder
1/2 teaspoon Garam masala powder
3/4 teaspoon Red chili powder
1 teaspoon Cumin seeds
2 teaspoon Oil / Ghee
Salt to taste

For Dough:
2 cups Wheat flour
Salt – as needed
2 teaspoon Oil
Water – as required

Recipe Source: Sharmis Passions


Procedure:

Keep all the ingredients ready.

In a food processor mould the dough, cover and keep aside for 20 Min’s.

In a kadia/ Wok, add little oil. When it heats add cumin seeds and let it crackle. Add ginger-garlic paste and fry for few seconds.

Now add the other ingredients, except coriander leaves and saute till the raw smell of cauliflower goes away.
Sprinkle little water to cook it faster. Fry for another 5 minutes. Switch off the gas and add the coriander leaves.

Make small equal sized balls of the dough. Roll the dough into small round shape and add 1 tablespoon of the filling.
Gather the dough from all sides and close it.
Now slightly flatten the dough with filling with your palm.
Then use the rolling pin and roll it gently. Try to avoid the filling from oozing out.


If required dust the rolling table with little flour to avoid the dough from sticking.
Now heat the non-stick tawa/frying pan. Add little ghee and fry the gobi parathas on both sides.
Serve with pickle/raita or any type of gravy.

You might also like:

Open Faced Radish Sandwich

Mackerel Pickle | Mackerel Balchao

Spinach Omelette

Goan Special - Rawa Fried Drumsticks/Sangachyo Fodi

Warm Cinnamon Apples

Paneer Butter Masala

Reader Interactions

Comments

  8. Amy

    delicious!!I have not cooked any stufed paratha yet,want to try soon..here we buy frozen paratha & used to cook it 🙂

    Reply

  11. Raksha

    Thanks Kaveri, do let me know how they turn out 🙂
    @Cookingvarieties, thanks for the wonderful comment.
    @Pari, yes it's very simple to roll out, but when I roll out the shape is never round 🙂
    @Amy, do try and let me know how it turns.
    Thanks Julie,Amina,themustardseed and vardhini.

    Reply

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