Who doesn’t love Gobhi Paratha? These yummy paranthas are one of the most famous delicacies of the Indian cuisine; and a must have during the cauliflower (gobhi) season. The stuffing itself is so spicy and yummy that it can be had on its own. Follow this simple recipe and binge on Gobhi parathas. Make sure you have Gas-O-Fast in your first aid kit in order to get instant relief from acidity, should it arise.
For the Dough:
- 1 cup whole-wheat flour
- 1/2 cup water (Use more as needed)
- 1/2 teaspoon of salt
For the Filling:
- 2 cup shredded cauliflower
- 1/2 teaspoon ajwain
- 1/2 teaspoon cumin seeds (Jeera)
- 4 chopped green chili
- 1 teaspoon red chili powder
- 2 tablespoons chopped cilantro (green coriander)
- 1/2 teaspoon salt
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
Servings: 6 parathas
Making the Dough
- Mix flour, salt and water together to make soft dough. Knead the dough for about 2 minutes on a lightly greased surface to make it soft, smooth and pliable.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Making the Filling
- Grate the cauliflower.
- Add all filling ingredients together and mix it well.
Making the Paratha
- Divide the dough and cauliflower mixture into 6 equal parts.
- Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Now roll again to make it flat. Repeat to make the rest.
- Heat a skillet on medium high heat.
- Place rolled paratha on the skillet and fry on both sides until golden brown.
- Repeat for the rest.
- Serve hot
Your Gobhi parathas are ready to be enjoyed with dahi and achar!