Gobhi ka Paratha

Gobhi ke parathe

Gobhi ke parathe (stuffed wheat flour flatbread stuffed with spicy cauliflower) is the best meal for a lazy Sunday brunch!! Though any variety of stuffed parathas will fall in this catagory like – Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)  Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion) and Mooli ka paratha (wheat flour flat bread stuffed with spicy radish) .  Stuffed Gobhi ke Parathe  require a little extra effort, so I prefer to keep them safe for Sunday brunches.

Gobhi ke Parathe is ready!

Generally people are hesitant to prepare stuffed parathas in their kitchen. They find it slightly complicated and always feel that homemade ones are no match for restaurants’ ones. Personally, I never liked stuffed parathe in restaurants. First reason is that the stuffing doesn’t go well with my taste. Next, I always feel that in restaurant they make very thick paratha. You might say that I am too fussy in my food habits, but not really, I can give you a long list of desserts that I can have any time only in restaurants!! But any variety of paratha – I prefer them to prepare in my kitchen.

Take care of a few points and you can prepare the best gobhi ke parathe in your kitchen…

  1. Wheat flour dough should be more loose than chapati/roti’s dough. If dough is hard, then while rolling paratha you will have to apply slightly more pressure and stuffing will come out from the sides.
  2. Stuffing should not have a lot of moisture. Wet stuffing will be troublesome while rolling the dough.
  3. Let stuffing cool down properly – don’t ever fill hot stuffing in paratha.
  4. Don’t overfill the stuffing. While rolling, stuffing will come out from the sides. But don’t fill too less also, otherwise there wouldn’t be any taste. With a few trials you will be an expert in any kind of stuffed parathas.

Ingredients:

Cauliflower 600 grams
Oil 2 tbsp
Ginger ( grated) 1/4 tsp
Green chillies (chopped) 3-4
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/4 tsp
Dry mango powder 3/4 tsp
Garam masala 1+1/4 tsp
Red chilli powder 1 tsp
Salt as per your taste
Oil for preparing paratha
Wheat flour dough
Dry wheat flour

Process:

Cut cauliflower florets, wash them, let the water rinse out completely and then grate them.

cauliflower florets (phoolgobhi)

Grated cauliflower ( kaddukas ki hui gobhi)

Heat 2 tbsp oil in a wok and crackle rai, hing and jeera.  Add grated cauliflower, grated ginger, chopped green chilies followed by all spices, except dry mango powder (amchoor) .  Mix everything well and let it cook until cauliflower becomes soft. Keep on stirring in between and cover the pan. When mixture is ready, add dry mango powder, mix it well and let this masala cool down completely.

Cauliflower mixture is ready ( gobhi masala parathe ke liye tyaar hai)

Prepare wheat flour dough and heat tava. Take a small portion from the dough  (approximately 50-60 grams) and make a round ball, apply some dry flour on it and roll it evenly with the help of rolling pin in a small round shape.

Keep some cauliflower mixture on rolled dough and seal it by pinching from all the sides. Don’t stuff too much masala otherwise while rolling it will come out from the sides.

Gobhi ka masala bharne ke liye tyaar hai

Again apply some dry flour and roll this by applying very light pressure in a round shape, carefully and evenly, from all sides.

Rolled gobhi ka paratha( gobhi ka paratha sekne ke liye tyaar)

Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side too.

Apply oil on gobhi ka paratha

Paratha will puff up beautifully if you have rolled evenly.

Gobhi ka paratha

To make paratha crisp, use slightly more oil and press it from both the sides with spatula. That extra oil will give paratha beautiful colour and nice crisp cover. Serve hot  with curd, chutney, butter or pickle!!

Gobhi ke Parathe is Ready!!

I like it best with butter!!!

Gobhi ke Parathe with butter!!

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

92 thoughts on “Gobhi ke parathe

  1. Gobhi ke paranthe is synonymous with winters. It is not very popular in our home but the pictures are quite tempting. I wish I could have one from your picture. LOL!

    1. Ha ha ha, I get the same feeling whenever I see ghevar pictures in your blog!!
      In my house also aaloo ke parathe is evergreen breakfast for my daughter and husband. But I love all varieties of stuffed parathas , so sometimes they both have to compromise with my choice 😂

      1. Haha! I get that Deeksha. One of my favorite is Besan ke Paranthe. Of course, Aaloo Parantha is everyone’s favorite. To be honest, I find the classical combination of Dahi or Aaachar, out of place. I guess this is Punjabi influence.

      2. Besan is wonderful flour, use it for parathe, poori, laddoo, gatte or pakode, everything is Irresistible.
        In the words of famous cook book writer Julia Child, ‘Nothing is better than butter’ Punjabis live with this anthem!!!

      3. Another interesting Parantha I enjoy is Pyaaz Ke Paranthe. I agree oil/butter is so synonymous with Punjabi cuisine.

  2. The patience factor is what kept me so far from trying these so delicious looking filled parathe! I usually can’t wait for things to cool down. I have the same problem with stuffed noodles. And a warm stuffing is not helping … 😉
    You describe the process so well though … maybe I will dare! 😉

    1. Thank you very much Stella ☺️
      Then I guess you should try aaloo ka paratha first. We can’t mash hot boiled potatoes immediately, have to wait until they cool down. In between knead the dough and then prepare stuffing…. ta-da… we are not compromising with our patience and job is also done!!

      1. That was actually my plan, to try those first, this week actually.
        I have to show you pictures of what I bought in this great food shop, but it is so late now, I have to go to bed. Tomorrow … Good night!

      2. Wowwww…. kala namak, kasuri methi and palm sugar also!!!
        What is black coloured lentil, sorry I am not able to figure out. Is that rajma? And I can see three tins of mango pulp…!!!
        I am sure you had a great time in shopping at the real shop😊
        So I assume Thanksgiving is coming with wonderful treats 😋😋

      3. Here it is known as black urad daal. Mix with Rajma(kidney beans) and you can cook extremely delicious Daal Makhni, favourite in Punjabi households.

      4. We like to cook at home, and I love Indian kitchen. We did not use to go to restaurants very often, but now we don’t at all. We don’t want to wear a mask in a restaurant, then rather eat at home, where most of the time the food tastes better anyway (our opinion).

      5. Nothing can beat the fresh flavor and taste of home made food. And yes, there is no point in eating in a restaurant if we are in constant fear. The whole thrill of eating out and enjoying dies down.

      6. I am not so much afraid, I just don’t like this mask-erade. You know, as long as you sit at the table, even with more than two people, you do not need the mask (would be difficult to eat with it, won’t it?), but when you stand up to go to the bathroom, you need to wear it, when you leave the restaurant, you need to wear it, and outside you can take it off again. This makes no sense. Sometimes I feel that they are rolling dice to find new ideas, instead of reflecting about what would make sense.

      7. I guess everyone is just confused. They don’t have any specific medicine for treating affected people so till now the code has not been cracked so just some ways to keep people safe. I guess instead of indefinite lockdown and bringing the downfall of the economy , wearing mask is easy though it is annoying.

      8. That is true, but if we don’t go that one time in a month, it won’t wreck the economy. We are wearing masks where it is required that’s it, we don’t go near sneezing, sniffing people either, but I never did, and when I am sick myself I stay home to avoid giving it to others.
        There are a lot of viruses against which they don’t reallly have medicamentation.

      9. 😂😂I so much agree with you and someday when you are so mush excited to try some new dish , and you wonder why didn’t you keep these simple ingredients in the pantry 🤣

    1. Thank you very much Meenal 😊
      Yes, grating florets is not easy but still I find it easy compared to chopping a lot very fine onions for onions paratha or cleaning methi leaves for methi paratha😂

  3. Wonderful recipe with useful tips for making perfect stuffed paratha, your recipes are always easy to follow even for the teens.
    Your parathas look so beautiful as they all are rolled out thin and uniform, I wish could roll them like these. 🙂

    1. Awwwww… thank you so much Megala with your sweet appreciation 🤗
      Probably we keep rolling paratha or roti two times a day each day, so probably hands become used to by rolling so much 😁😁

      1. Ah! I see that did the trick 🙂 you are lucky to have three sisters who bring out the best in you 🙂 Have a good weekend dear.

  4. Good morning, Deeksha, I am trying to send you photos of the stuff I bought in the 1000 and one night shop (just kidding …), but they seem to disappear – maybe because of the links. Maybe they are in your spam folder …

      1. The only powder I got is actually the garlic powder, there is palm sugar though in little balls. I asked for jaggery, and he said this is the same, only another brand.

      2. Garlic powder is good for soups and gravy based vegetables.
        Yes, jaggery comes in small balls shapes also. In winter jaggery based tea is wonderful. Not many people like it but I love jaggery based sweets!!!

      3. That’s true, and also for breads, it mixes easier with the flour than chopped garlic, I find.
        I will try it with tea then. I am sure I will like it. I also like palm oil, the Nigerian one, it has such a beautiful colour. I know that palm oil is a nono nowadays, but in Nigeria they always had palm trees, so they are not an invading species there, as far as I know that is.

      4. Palm oil is used in India also and I believe it is used in cookies also along with butter.
        I guess garlic powder would be best to prepare homemade garlic butter!!!
        For tea, grate jaggery and add in powder form only after pouring tea in cups. Sometimes tea gets curdled if jaggery is added during boiling process.

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