Gobhi paratha has been a favourite of mine since childhood. There is something about the generous filling that is well cooked in ghee with crispy paratha dough that is the stuff that dreams are made of. Served with chutney or mango pickle and a bowl of curd with black salt and you have a satisfying meal. Sometimes I have it for lunch too. And this works really well in your kids’ tiffin boxes too.
One can experiment with the filling and add other ingredients as well. This is how I make it:
Makes about 8 parathas
1/2 cauliflower cleaned, washed, dried and grated with 2 green chillies and 1 inch piece ginger
1 tsp. garam masala powder
1 tsp. red chilly powder (optional according to taste)
1 tsp. cumin seeds
chopped coriander leaves
Salt to taste
Wholewheat atta dough
Oil/Ghee to fry the paratha
Prepare the stuffing/filling by adding the spices along with salt and coriander leaves to the grated cauliflower mix. Now roll out two small discs from the dough. Add the filling, seal and roll out the paratha. I prefer my parathas to have more stuffing and less dough hence I roll them out thinner.
Now cook them on a tava/non-stick tava. First slow roast on both sides. Then apply oil or ghee on both sides and cook till the paratha is done.
Do check out the video recipe of the same:
Your paratha is ready to serve. Have it with chutney and curd. it is pure food heaven.