Paratha is one of the most popular dishes in India. It was first discovered in ancient Punjab, which is a region in India. However, it soon became quite popular all across South Asia and today it is available in almost every region of South Asia. It is prepared with whole-wheat flour and sometimes stuffed with ingredients like minced meat, vegetables, etc. A paratha can be eaten simply with a dash of butter spread on top. However, it is best served along with pickles and yoghurt, apart from thick spicy curries of meat and vegetables.
The paratha has traveled numerous places; and this has led to the evolution of several variations. Among all the vegetarian versions of this magnificent dish, the Gobi paratha is my favorite one. It was recently, that I discovered this wonderful recipe. It seemed to be quite interesting to me and since I had never tried Gobi paratha so far, I made it a point to write down the recipe. This recipe turned out to be very tasty. Having gorged on this marvelously simple and yet delicious recipe, I hereby take this opportunity to share this wonderful recipe with you.
8-9Cauliflower florets finely chopped into small pieces.
1 tsp cumin seeds
1tsp red chili powder
1/2 tsp turmeric powder
2 cups of wheat flour
1tsp of oil
Salt according to taste
1. First of all, make the stuffing. For this, take a bowl and finely chop the cauliflower florets in small pieces. Now, heat the oil in a pan. Add the cumin seeds to it and sauté till the cumin seeds begin to crackle. Now, add the florets, along with turmeric powder, red chili powder and salt and then sauté till it gets cooked.
2. Now take the wheat flour in a pan. Now add water to it, along with salt and knead it properly to form soft dough. Set aside the dough for 20 min covered with a blanket.
3. Now, divide the dough into small balls. Now split the balls into two sizes so as to make two layers of the paratha. Roll these balls to the shape of thin round shaped 2 mm thick chapattis.
4. Now spread the stuffing over the first layer of chapatti. Thereafter, bringing the second layer of the chapatti and spread over the first layer. After this, close the edges of the layers and thereafter, roll the paratha carefully.
5. After this, heat a pan, griddle or skillet and place the paratha on it. Keep it on the skillet until it gets a little brown. Now, turn the paratha and heat the other side. Apply oil on both sides by changing the sides. Continue till the Parathas are properly cooked.
6.Your Gobi Paratha is ready to serve.
Gobi paratha goes best with yoghurt, pickles and tomato sauce as well. It is also an excellent way to treat your guests.