Gobi Paratha

What makes this dish special

Gobi Paratha is a simple, traditional recipe that has been passed down through generations. It is a favorite of many, especially during the winter months. The key to a good Gobi Paratha is to use completely dry cauliflower, which helps prevent the paratha from becoming soggy. The addition of spices like ginger, coriander, red chili powder, and dry mango powder adds a depth of flavor that is both comforting and satisfying. The paratha is cooked with ghee, which gives it a rich, buttery taste and a crispy texture. Served hot with butter and curd, this dish is a perfect way to start the day or enjoy a hearty meal.

Recipe

Ingredients:

Filling: * Grated cauliflower: 1/2 cup (the cauliflower should be completely dry before grating) * Grated ginger: 1/4 tsp * Chopped coriander: 1 tsp * Salt: to taste * Red chili powder: 1/4 tsp * Dry mango powder: 1/4 tsp * Coriander powder: 1/4 tsp * Chopped green chilies: 1/4 tsp

Other: * Kneaded whole wheat dough: 55g * Desi ghee: 2 Tbsp

Instructions:

1. Take the dough and roll it so that the edges are thinner than the center.
2. Mix all the ingredients for the filling.
3. Spread 1tsp ghee all around. Now put the filling in the center. Pleat all around to seal again into a ball as shown in the video.
4. Put dry flour and roll gently.
5. Put on a heated tawa. Roast well on both sides with ghee.
6. Serve hot with butter and curd.

Cooking tips:

• When cauliflower comes home, soak it in fresh water for an hour. Then drain it and let it dry in the air before putting it in the fridge.
• When rolling the dough, make sure the edges are thinner than the center.
• When cooking the paratha, be patient and don't flip it too early.
• If the paratha has small tears, that's okay! It will still taste great and may even be crispier.

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