Gobi paratha is an excellent stuffed paratha option in winter. In India, cauliflower or Gobi is the most easily available vegetable during winters. Thus, I prepare a variety of recipes like Aloo Gobi, Gobhi Masaledaar, Gobi Manchurian, Cauliflower fry, Gobi 65, etc. from it.
I also prepare Gobi Pakora to serve it as an evening snack. But for breakfast, I mostly prepare Gobi paratha. During chilling winter I feel a bit lazy and usually wake late in the morning. Then this dish is very good for a quick breakfast. I serve this paratha with any pickle at my home. Everyone in my family just loves to enjoy it this way.
Advantages of Cauliflower
Cauliflower is a rich source of sulforaphane. Sulforaphane is also good for maintaining blood pressure levels. We all know, blood pressure fluctuation is usually a common problem with growing age. And especially during winters, it is critical for the aged. Thus, this recipe is also perfect for my mother and father. Not only this, some studies show that cauliflower secretly also holds anti-cancer properties. Cauliflower is also an excellent vitamin C and manganese which have antioxidant property thus helps in detoxifying our body. Thus it is not only a quick as easy, single dish recipe. But it has extreme nutritional values too.
How to prepare Gobi Paratha
During winters I prepare a variety of stuffed paratha. Aloo paratha, Paneer Paratha, Bathua Paratha, and Onion Paratha are few of them. But my son prefers to have Gobi Paratha the most. As per him, he can enjoy other Parathas in all seasons. But he does not want to miss the delish of Cauliflower Paratha during winters.
So, let us quickly start preparing our delicious and nutritious Gobi paratha.
- 350 grams cauliflower (फूल-गोभी)
- 1/4 tablespoon cumin seeds (जीरा)
- 1 inch of ginger (अदरक) – finely chopped
- 1 tablespoon coriander powder (धनिया पाउडर)
- 1/4 tablespoon red chili powder (लाल मिर्च पाउडर)
- 1 tablespoon chopped green chili (कटा हुआ हरी मिर्च)
- 1/2 tablespoon garam masala powder (गरम मसाला पाउडर)
- 1 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
- 2 cups wheat flour (गेहूं का आटा)
- 1 tablespoon refined oil (रिफाइंड तेल)
- 1/2 tablespoon carom seeds (अजवाइन)
- salt to taste (नमक स्वाद अनुसार)
- water (पानी) – enough to bind the dough
for preparing cauliflower stuffing
- Wash and cut cauliflower (फूल-गोभी ) into big pieces and grate them with a grater
- Take a pan and heat 1 tablespoon oil on it. Put cumin seeds, let it splutter followed by adding green chili, coriander powder, red chili powder, garam masala, ginger, salt, grated cauliflower, and coriander leaves. Mix them well and cook it for 2 minutes. The mixture to stuff the parathas is ready.
Preparing dough for Paratha
- Combine the whole wheat flour, oil, carom seeds and salt in a deep bowl and knead it into a soft dough using enough water. Keep it aside for 20 Minutes.
- Divide the dough into 8 equal portions and make a lump from the dough.
How to make Gobi Paratha
- Roll out the lump into a 3 to 3.5-inch diameter; dusting it using a little whole wheat flour for rolling.
- Place a portion of stuffing in the center of the circle.
- Bring together all the sides in the center and seal tightly.
- Roll again into a circle of 6 to 6.5-inch diameter circle and around ¼ centimeter thick; dusting it using a little whole wheat flour for rolling. (Never roll out the paratha’s too thin)
- Heat non-stick Tava (griddle) and cook the paratha, when there is a slight change in the color of paratha on the surface, flip the side. Turn the paratha and apply some oil and flip to apply oil on the other side as well. Press down the paratha a little and roast until it gets brown spots. When the paratha is roasted well, take it off from Tawa.
- Repeat with the remaining dough and stuffing to make rest parathas.
- Serve hot with any pickle.