Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Gobhi Paratha

Traditional Recipe 21: Gobhi Paratha recipe

🧺 Ingredients

• Whole wheat flour: 400g
• Salt: 7g
• Water: 180ml
• Oil: 25ml
• Cauliflower (grated): 350g
• Onions (finely minced): 80g
• Green chilies (minced): 2
• Ginger (minced): 10g
• Cumin seeds: 3g
• Coriander leaves (chopped): 10g
• Red chili powder: 2g
• Garam masala: 2g
• Salt: 6g
• Oil: 15ml
• Ghee: 60ml

👩‍🍳 How to make Gobhi Paratha

1. Dough: Mix whole wheat flour (400g) with salt (7g). Add oil (25ml) and water (180ml) gradually while kneading to form soft, smooth dough. Knead for 5 minutes until elastic. Cover with damp cloth and rest 20 minutes.
2. Filling: Heat oil (15ml) in a pan over medium heat (170°C). Add cumin seeds (3g), let them crackle for 10 seconds.
3. Add minced onions (80g), cook 2 minutes until softened.
4. Add minced ginger (10g) and green chilies (2), cook 1 minute until fragrant.
5. Add grated cauliflower (350g), cook 5 minutes over medium heat (160°C), stirring frequently, until cauliflower releases moisture and becomes dry.
6. Add red chili powder (2g), garam masala (2g), coriander leaves (10g), and salt (6g). Mix well and cool completely.
7. Divide dough into 8 balls. Flatten each into a disc (4 inches).
8. Place 40g filling in center, fold edges over and seal completely. Gently flatten to 1/4 inch thickness.
9. Heat griddle (tawa) over medium-high heat (190°C).
10. Roll paratha gently between palms or on a floured surface to 7 inches diameter, 1/8 inch thick.
11. Place on hot griddle, cook 1 minute until light brown spots appear.
12. Flip, cook 45 seconds, flip again, brush with ghee (7ml).
13. Press edges gently with cloth, cook another 45 seconds until golden-brown.
14. Flip once more, brush other side with ghee (7ml), cook 30 seconds.
15. Transfer to plate, stack together.
16. Serve hot with yogurt, pickles, or sliced tomatoes.

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