This is another variation of the Gobi Paratha recipe I have posted earlier. I have grated the Gobi here and modified the dry masalas to give a different taste. This recipe is closer to the original Punjabi style recipe.
Gobi = Hindi for cauliflower
- Gobi florets medium sized chunks – 10
- Water – 2 cups
- Ginger – 2 inches block
- Garlic cloves – 3 medium
- Green chilli – 1
- Haldi (turmeric) powder – 1/2 tsp
- Salt – 1 tsp + 1 tsp
- Red chilli powder – 1/4 tsp
- Garam masala – 1/2 tsp
- Pav Bhaji Masala – 2 tsp
- Amchur (dry mango) powder – 1.5 tsp
- Jeeru (cumin) powder – 1/2 tsp
- Dhania (coriander seeds) powder – 1/2 tsp
- Oil – 2 tbsp
- Ghee (clarified butter) – 1 tsp
- Fresh coriander leaves – 2 tbsp
- Wheat flour dough for outer cover – made from 6 cups wheat flour+ salt+ water
Watch on YouTube – Gobi Paratha #2
1. Wash the florets thoroughly. Boil them for 5 minutes in a vessel with 2 cups water + 1 tsp salt. The salt helps cleanse the florets of hidden small ants or worms. Drain the water and rinse the florets thoroughly again.
2. Grate the florets and transfer to a bowl.
3. Crush the ginger, garlic, green chilli in a pestle.
4. Take a cup and mix all the dry masalas. Keep aside.
5. Heat 2 tbsp oil in a stir fry pan and add the crushed ginger-garlic-green chilli and grated floret. Stir and cover with lid for 3 to 4 min. Open and gently toss once.
6. Sprinkle the dry masalas. Stir, toss two times intermittently.
7. Add ghee and cook for 4 to 5 min or until moisture is gone.
8. Add the fresh coriander leaves, stir. Take off the stove and keep aside.
9. Next roll out a golf ball size of dough and dust some wheat flour on it. Place 1 tsp of stuffing in centre. Fold all the sides in a sequential overlapping manner and close the mouth. Flip, flatten slightly, dust with flour and with a rolling pin, roll into a medium sized paratha.
10. Place it on a heated girdle or tawa and cook on one side. Flip, put little oil all around. Flip again, put little oil and spread, pressing with a flat ladle.
Serve hot gobi parathas with curd or pickle. Or pack your kids tiffin with ketchup.
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