Gobi paratha is a flatbread with cauliflower fillings. Paratha comes from two words “parat” and “atta” which means layers of cooked dough. Originated from Punjab region, Paratha is prevalent throughout Pakistan, India, Burma and Nepal.
Enjoy this classic snack with our curd based coriander dippings or classic nepali tomato ko acchar or curd. (Product placement) Also, using ghee on the dough makes the paratha soft.
- Recipe type: lunch/snacks
- Prep time: 20 mins
- Cook time: 30 mins
- Total time: 50 mins
- ½ cauliflower head, grated
- 1 green chili, chopped finely
- garam masala powder as required
- red chili powder as required
- dry mango powder (optional)
- salt to taste
For whole wheat dough:
- 2 cups whole wheat flour (atta)
- ½ teaspoon salt or add as required
- 1 to 2 teaspoons oil or ghee
- water as required for kneading
- Grate cauliflower head
- Add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.
- Mix the spice powders and green chilies with the grated cauliflower very well. check the taste and add more salt or red chili powder or dry mango powder as per your taste.
Kneading dough for gobi paratha:
- In another bowl or pan, take whole wheat flour (atta).
make a well in the center. add salt, oil and about half of the water.
bring the mixture together and knead into a smooth soft dough.
cover and keep the dough aside for 20 to 30 minutes.
Brining in everything together:
- Pinch two small balls from the dough. flatten them and dust with whole wheat flour.
- With a rolling pin, roll them into about 4 to 5 inches diameter rounds .
- On of the rolled dough circle, place the cauliflower stuffing in the center and keep about 1 inch empty space from the sides.
- Make another similar round and gently place the second round on top of first one.
- Press and seal the edges with your fingertips.
- Dust some flour on the stuffed Paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or Chapati.