Gobi Paratha

Tarla.Dalal's picture

Jan. 01, 2016

Gobi or cauliflower grows abundantly in the Punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings. Here gobi has been combined with a cooked onion masala and used as a stuffing for a parathas. Serve these hot golden brown parathas glistening with ghee, with some pudina raita and lehsun ka achaar. It also tastes great as an accompaniment to the dal Amritsari.

Ingredients

For the dough
Whole wheat flour 1 1/2 Cup (24 tbs) (gehun ka atta)
Oil 1 Teaspoon
Salt To Taste
For the gobi stuffing
Grated cauliflower 1 1/2 Cup (24 tbs)
Oil 2 Teaspoon
Cumin seeds 1/2 Teaspoon (jeera)
Finely chopped onions 1/2 Cup (8 tbs)
Finely chopped green chillies 1 Teaspoon
Salt To Taste
Finely chopped coriander 1/4 Cup (4 tbs) (dhania)
Other ingredients
Whole wheat flour 3/4 Cup (12 tbs)
Ghee 1 1/2 Tablespoon (For greasing)

Directions

Making

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

For the gobi stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.

When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.

Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.

Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add the coriander and mix well. Keep aside.

Divide the gobi stuffing into 5 equal portions. Keep aside.

Finalizing

Divide the dough into 5 equal portions.

Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.

Place one portion of the gobi stuffing in the centre of the circle.

Bring together all the sides in the centre and seal tightly.

Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.

Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little ghee, till golden brown spots appear on both the sides.

Repeat steps 2 to 6 to make 4 more parathas.

Serving

Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 412Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 295 mg12.29%

Total Carbohydrates 79 g26.3%

Dietary Fiber 14 g56%

Sugars 3 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet