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!!

 

Spicy lachhedar Podina Paratha

Paratha (Indian flat bread roasted with oil) is my all time favorite in all three meals of the day. And if it is spicy lachhedar podina paratha (Layered flatbread with fresh mint leaves) with a mix of wheat flour and gram flour, I can have it daily in breakfast with Kairie ki loungi (raw mango dish) or Raw Mango Chutney with Jaggery. Even though now I have significantly controlled my food cravings and breakfast is always very healthy, I will come jumping with joy if you are inviting me over breakfast to have spicy lachhedar podina paratha!!

Usually plain paratha or stuffed paratha is prepared with wheat flour. But lachhedar paratha is prepared with maida (white flour) as maida is very elastic making it easier to create multiple layers. But I hardly use maida for my daily meals. It is always wheat flour rotis for lunch and dinner. So I decided to prepare lachhedar paratha also with wheat flour. Along with wheat flour I added gram flour too. Gram flour turned paratha crisp and it enhanced the taste.

There are a few more recipes on different parathas in the blog. You can take a look:

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

Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Methi ke parathe

Ingredients :

80 gm gram flour (besan)
80 gm wheat flour
1 tsp salt
1 tsp red chilli powder
1/8 tsp asafoetida (hing)
Fresh mint leaves chopped 1 /4 cup(optional)
1 tsp cumin/carom seeds
3/4 cup Water ( reduce or add if required)
Dry wheat flour for dusting
Oil for roasting paratha

Process :

Take wheat flour, gram flour, salt, carom/cumin seeds, red chilli powder and chopped mint leaves in a broad vessel and prepare soft dough with the help of water .

deesplatter.com

Take a small portion of dough (50-60 gm) and smear it in dry flour and roll that between your palms in round shape. With the help of rolling pin, roll it evenly from all sides. If required, use dry flour while rolling.

Brush it up with oil.

Spread wheat flour all over it.

Carefully fold it into pleats, press them gently and again spread some dry flour around and roll it.

If you are using white flour, then at this point, we will stretch it vertically, but as wheat flour doesn’t have that elasticity we will straight away roll it in a round shape.

Again apply some dry flour and roll evenly with the help of the rolling pin to get a round shape.

Heat griddle (tava in Hindi) and place the paratha on it. Flip to the other side when tiny bubbles start appearing from one side. Follow the same for other side too.

 

When paratha is roasted nicely from both the sides, take it off from tava and serve hot crisp lachhedar paratha with curd, pickle or any chutney.

If you want to try lachhedar paratha without podina, then just don’t add mint leaves and follow the same process. See those layers – aren’t you dying to try!!

 

Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Radish (mooli) is used as a vegetable for lunch or dinner, as salad and during breakfast as mooli ka paratha ( wheat flour flat bread stuffed with spicy radish). Mostly people either like radish or they don’t like it at all. Nobody compromises to have it in any form.
Generally in India people use white radish. At my parent’s house during winter season just before lunch my mother or I used to pick fresh radish from our kitchen garden for salad. You just can’t beat the taste of home grown fresh vegetables!!

Winter season is the best time to enjoy hot food. Generally in North India plain paratha or stuffed paratha is very common for breakfast. But at our house everyone used to be in a hurry to go to the school or college early in the morning so stuffed parathas were always prepared for dinner. Memories of having hot parathas in the kitchen with all family members is very nostalgic memory at my parent’s house.

I have a few more posts on stuffed parathas in the blog….

Aaloo ka Paratha (paratha with spicy potato stuffing)

Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion)

Ingredients:

To prepare radish masala:

3 medium size radish, 2 chopped green chillies, grated ginger, 1 tsp oil, salt, red chilli powder, dry mango powder (amchoor), turmeric powder, asafoetida and garam masala.

For paratha:
Wheat flour dough, dry wheat flour and oil.

Process :

Wash, peel and grate radish.

Heat 1 tsp oil in a pan and add grated radish , chopped green chillies, grated ginger and all spices.

Mix it and cook radish till the water completely evaporates.

Prepare wheat flour dough and heat tava. Take a small portion from the dough, approximately 50 gm and make a round ball, apply some dry flour on it and roll it in a small round shape.

Place some radish masala (just about 35 to 40 gm) on it and seal it by pinching from all the sides.

Again apply some dry flour and roll this in a round shape carefully and evenly from all sides. Don’t put too much pressure while rolling.

Carefully 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 also.

If you have rolled paratha evenly, it will puff up beautifully.

Serve hot  mooli ka paratha with curd, chutney, butter or pickle!!