Gobi Ke Parathe
Namaste Friends!!
Welcome to Ashu's Home Kitchen by Ashu Shukla
Today I'm going to share the stuffed "Gobi ka Paratha" recipe, if you facing trouble to make perfect gobhi ka paratha at your home, please read this recipe completely and share your feedback on ashuhomekitchen.com also you can comment me on the YouTube channel Ashu’s Home Kitchen.
Little about Gobi ka Paratha:-
Indian cuisine is full of flavor and various types of taste, in this series Indian breakfast never complete without parathas along with pickles and curd. During the winter season, most favorite "Gobi ka Paratha" everyone wanna eat and lots of people wanna see it to serve in their breakfast.
In this recipe, you can make it 2 ways, one by fry stuffing, and the second is without fry the stuffing. Here I’m going to share without fry stuffing gobi ka paratha recipe for you all my friends, which you can eat at breakfast or throughout the day. You can serve them with butter, pickle, and curd. So let’s go start to make the perfect Gobi ka paratha recipe.
Ingredients:-
Cauliflower (Gobi ka Phool) - 1 pcs Approximate in weight 400-500 gm
Green chilies – 3 nos chopped very thin slice
Ginger - ½ inch grated
Fennel Seeds- ½ tsp (coarse)
Carom seeds – ½ tsp
Asafoetida – Pinch of
Coriander powder- ½ tsp
Dry Kasoori Methi- ¼ tsp
Fresh Coriander leaves – As per your choice
Garam masala – ¼ tsp
Wheat flour – 2 cups
Salt – a little bit in flour and in the gobi stuffing as per your taste)
Oil – 1 tsp (add in the flour, and apply in paratha
Let's start with the procedure of making stuffed cauliflower paranthas.
Method – Stuffing for Paratha’s
First, we will see how to make paratha stuffing-
Take 1 piece of cauliflower and break it into rough pieces (as shown in the video)
Wash the pieces well and pat dry with a kitchen towel or paper towel, keep aside in a plate.
Now grate all dry cauliflower pieces with a grater in a plate (as shown in picture).
Take a big and flat plate and transfer grated cauliflower on it.
Add dry spices-
Coriander powder- ½ tsp
Dry Kasoori Methi- ¼ tsp
Garam masala – ¼ tsp
Mix all the dry spices in the stuffing of cauliflower and add some fresh coriander leaves, mix it again and keep aside or in the fridge.
Note- Don’t add salt now especially at this time otherwise cauliflower will release water and Gobi ke parathe will become wet and it will not be properly folded and roll.
Method-2
Preparing
dough for parathas:-
We have taken 2 cups wheat flour in a mixing bowl or Parat.
Add ½ tsp salt and 1 tbsp oil to it.
Mix well.
Add water in small portions to knead the semi-soft dough (it mean not to very hard and to the very loose dough).
The semi-Soft dough is ready.
Cover it and keep the dough aside for 15 minutes to rest.
The final method to make paratha-
Keep out the cauliflowers stuffing from the fridge, add salt to as per your taste, and mix it, keep aside.
Stuffing ready to fill into the dough.
After 15 minutes knead the dough slightly.
Pinch a small portion of the dough.
You can keep the size of the paranthas small or big as desired.
Roll into a round shape (as shown in the video) and then dust with some dry flour.
Cover the remaining dough so that it doesn't get dry.
Now stretch it center to outer and stretch round and round (shown in like video) to make a bowl-like shape.
Note- Stretch the ball as per the paratha size which you want to eat.
Now take a part of stuffing in a spoon and fill it well in the center of the flattening ball gently and do not fill over it.
Lift the dough from all sides and close the stuffing really well.
Flatten the dough ball like this to spread the stuffing evenly.
Dust the stuffed dough ball with some dry flour and flatten again with the fingers as like the video.
Now roll out a thick parantha with a rolling pin.
Now Preheat a Tawa for making paranthas, Spread some oil on the well-heated tawa.
Place the rolled paratha over it and turn cooked one side.
Parantha has turned dark on the surface, it roasted from one side.
Flip the side now, drizzling the cooking oil to the side of the paratha of the cooked side, and flip it with the spatula.
Let the paranthas roast from the other side as well, until it gets little brown spots on another side too.
Apply some oil on the upper side of the parantha, evenly.
Turn the side and apply some oil on this side as well.
Press to roast the paranthas, until they get golden brown spots on both sides.
Keep the flame medium to get crispy paranthas.
Paranthas have brown spots on both sides. It is roasted and ready.
Take off the parantha and place it over a plate, make all the parathas as the same as the first.
Our Gobhi ke parathe is ready now to serve with Chutney, Curd, Pickles, or any kind of sauces.
One of the easiest and tasty breakfast options for every food lover is Gobhi Ke Parathe.
Try this easy and tasty Gobi ke parathe at your home and share your feedback with ashushomekitchen.com.
Enjoy.
Thank you.
Till we meet again, check out more recipes on Ashu home kitchen.