Parathas are popular Indian breads from Punjab. A Paratha can be made simple and at the same time, it can be made delicious with stuffed ingredients too. Thus, various stuffed parathas are prepared like mooli paratha, gobi paratha, methi paratha, onion paratha etc. This stuffed parathas are made by stuffing the main ingredients namely, gobi, onion, mooli etc with some spices added to it. This gives a yummy taste to the bread and it hardly needs any side dish to be served along. In Punjab, Usually such Parathas are served with Dahi and pickles. And it really goes well with them, it tastes delicious and makes one want more for it. In the earlier post, I have posted Mooli Paratha, this time its Gobi Paratha. Gobi Paratha is easily to prepare and doesnt need much preparation besides grating of gobi.
This is how a stuffed Gobi Paratha looks like before it is rolled out . Be sure to cover the stuff inside the dough.
Ingredients:
| Whole wheat flour (atta) | 3 cups + for dusting |
| Salt | to taste |
| Ghee | to shallow fry+ tablespoons |
| Cauliflower | 1 medium |
| Fresh mint leaves | a few |
| Fresh coriander leaves bunch | 1/2 medium |
| Green chilli | 3 |
| Ginger | 1/2 1/2 inch pieces |
| Dry mango powder (amchur) | 1 tablespoons |
| Red chilli | 1/2 teaspoon |
Method:
- Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough.
- Keep covered for fifteen to twenty minutes.
- Wash and grate cauliflower.
- Clean, wash and finely chop coriander leaves and mint leaves.
- Remove stems, wash and crush green chillies.
- Peel, wash and grate ginger.
- Mix these ingredients together adding amchur, salt to taste and red chilli powder.
- Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting.
- Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.
- Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers.
- Heat a tawa and cook the parantha on both sides. Shallow fry to golden brown using a little ghee.
- Serve hot with butter and a bowl of raita or dahi and pickle.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: Best fresh and stays upto 1 day.
Serving suggestions: Raita, dahi or pickle.
Note:
- Some people do add garam masala to tha stuffing, I havent added it since garam masala doesnt give a distinct taste to the paratha. Amchur on the other hand, doesnt let the taste of cauliflour out of the paratha , thus making it unique.
Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.
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