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!!

 

Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)

Have youever tried Aaloo ka paratha ( wheat flour stuffed bread with spicy potatoes stuffing)  for breakfast?

Stuffed Paratha or plain paratha is a very popular breakfast in North India. During my school days, I used to take two parathas daily in my lunch box,  sometimes with veggies and sometimes with different kinds of pickles. After finishing lunch also, we used to keep on licking mango pickle piece.😋😋😋😋 My mother used to prepare different varieties of homemade pickles, specifically for our lunch box. And when mango pickle jar was about to get empty, she used to prepare paratha with the remaining oil of pickle. It used to give such a nice tangy and spicy taste to paratha that one could just roll paratha and keep on taking bites with hot tea!!!!!

In UP there was a tradition to prepare plain parathas compulsorily for dinner with dry veggies and curd. Slowly, because of health consciousness, people have shifted to rotis.

Punjabi moms and grannys pour their heart and love in parathas serving you in breakfast with dollaps of butter….

At my parent’s house in Jaipur during winter, once in a week, we used to have dinner with Aaloo ka Paratha,  Gobhi ka paratha or Methi ka paratha with green Coriander Chutney. My mother used to prepare garam garam parathe and we all, along with my sisters, brother and father used to eat in kitchen only. It used to be very cozy, warm and intimate dinner while exchanging sharing our day’s activities. After dinner having a small piece of jaggery was must during winter season…
Good old days of childhood!!!!!!!!

After marriage I was introduced with the idea of having any kind of paratha,  either plain or stuffed only in breakfast. Here Sunday special used to be aaloo ka paratha! So I also followed the same tradition of having stuffed parathas in breakfast only.

Apoorva and Manish both like aaloo ka paratha a lot, so I end up preparing that once a week…

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Ingredients :

Boiled potatoes
Kneaded wheat flour dough
Dry wheat flour
Oil/ghee

Spices:

Salt, dry mango powder(amchoor), garam masala, asafoetida(hing), red chilli powder, finely chopped green chillies and if you want, can add finely chopped green coriander leaves also, but make sure that after washing coriander leaves, water completely dries out, otherwise aaloo masala will be soggy and it will be very difficult to roll paratha.
I am not giving any fixed quantity for spices as every individual has different taste buds. Some prefer very spicy and others might prefer moderate or balanced.

Process :

Peel and mash boiled potatoes. Mash them nicely otherwise big chunks will be a problem while rolling paratha. Add above mentioned spices as per your taste.

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Heat tawa on gas stove. Keep the flame on medium.

Now take a small portion of dough, probably size of a tennis ball, roll it between your palms, roll it into dry flour and roll it on clean kitchen counter with rolling pin in a small round shape.

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Place a small amount of ready aaloo masala in it.

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Hold the edges together by pinching – close neatly and press the mould softly.

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Again roll this in dry flour so that while rolling, dough should not be sticking on the kitchen counter.

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Now roll it with rolling pin in round shape slowly and carefully so that masala stays inside the paratha.

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Flip again carefully and touch both sides to the dry flour.

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Roll it again, but be careful that it does not become very thin.

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Now heat tawa on gas stove. We don’t want very hot tawa – it should be medium hot (make sure that tawa is completely neat and clean).

Carefully place rolled paratha on tawa with the help of your palm.

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Once it gets roasted little bit from one side (tiny bubbles are the sign to flip), flip it to the other side with the help of flat laddle.

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Apply oil/ghee on slightly roasted side and again flip.

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Apply oil/ghee to this side too.

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Keep on flipping  paratha and keep pressing it lightly with the laddle until it is brown and crisp from both sides.

Serve with butter, Coriander ChutneyStuffed chillies , plain curd, raita or pickle.

Delicious lip smacking breakfast is ready!!!

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