Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Gobi Paratha

Traditional 4. Gobi Paratha recipe

🧺 Ingredients

• 240g whole wheat flour
• ½ cauliflower head (300g), grated coarsely
• ½ tsp salt (for dough)
• ½ tsp ajwain (carom seeds)
• 1 tbsp oil
• ½ tsp garam masala
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp amchur (dry mango powder)
• ½ tsp salt (for filling)
• 1 inch ginger, grated
• 2 green chillies, finely chopped
• 2 tbsp coriander leaves, chopped
• 4 tbsp ghee (for cooking)
• 180ml water

👩‍🍳 How to make Gobi Paratha

1. Prepare filling (3 mins, room temp): Mix grated cauliflower with garam masala, cumin, coriander, amchur, ginger, green chilli, coriander leaves, and ½ tsp salt.
2. Knead dough (3 mins, room temp): Combine flour, salt, ajwain, add oil, gradually add water until soft dough forms. Cover 10 mins.
3. Divide and stuff (5 mins, room temp): Divide into 8 balls, flatten one, place 2 tbsp filling in center, pleat edges toward center, pinch to seal, roll gently to medium thickness.
4. Place on griddle (1 min, high heat): Put on hot tawa, cook until base partly sets (paratha should feel slightly stiff underneath).
5. Flip and oil (1 min, medium-high heat): Flip, brush with ½ tbsp ghee, press gently.
6. Finish cooking (1 min, medium heat): Final flip, cook until crispy on outside with slight crunch.

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