I have been putting away this Gobi Paratha Recipe post for the longest time possible. I made these Gobi Paratha over a month back and took step by step pictures. I was too lazy to edit and upload and post so kept picking the simple recipes to post. Today I had to share this with you because I tried making layered gobi paratha in a different way and it was so much better than the traditional method of making the paratha, addng the filling, bringing the edges together and rolling it out again before cooking it on the tawa. I have given the shots of the usual method below. More Paratha Recipes on Edible Garden!
Now for the different method I tried, you have to endure the whole post 😀
Recipe for Gobi Paratha Filling
How to Make Gobi Paratha Filling:
Make lime-sized balls and divide each ball into two, like below. Now, for all those smart ones who ask “why can’t we just make smaller balls instead of making a big one and dividing into two?” the answer is: we need the two halves to be of the same size because we are going to roll out the halves and then superimpose them with the filling in between.
INGREDIENTS:
INSTRUCTIONS
Let’s start with 1 cup minced cauliflower or gobi. Make it as tiny as possible. Like this.
I recently got a Philips chopper/blender/whisk set and used the chopper blade to get it minced. Its super quick and I use this for pretty much all my chopping now.
Recipe for Gobi Paratha Filling
Minced cauliflower – 1 cup
Onion – 1/4 cup, minced
Garam masala – 1 tsp
Cumin / jeera – 1/2 tsp
Red chilli powder – 1/2 tsp
Ginger garlic paste – 1/2 tsp (optional)
Oil – 2 tsp
Salt – to taste
How to Make Gobi Paratha Filling:
Heat oil, add the jeera and when it starts spluttering, add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder. Mix well with salt for a few seconds. Then add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
It should like this at the end. I added some crumbled paneer for good measure. You can add some chopped coriander leaves as well. I just didn’t have any.
Make lime-sized balls and divide each ball into two, like below. Now, for all those smart ones who ask “why can’t we just make smaller balls instead of making a big one and dividing into two?” the answer is: we need the two halves to be of the same size because we are going to roll out the halves and then superimpose them with the filling in between.
Ok let me show you that. Let’s start with halving each lime-sized dough ball.
Step by Step Pictures for Making Gobi Paratha:
Then roll out each half. I know this is not a perfect circle. I like it this way.
Ok I admit, I can’t ever get a perfect circle. You caught me. I forgot this is why I never take step-by-step pics while making rotis or parathas. Well, too late now. Damn!
Once both the halves are rolled out, spread some prepared filling on one half..
and super-impose it with the other half. Like so.
I know I haven’t done a perfect job of super-imposing either but I am going to ask you to stop finding fault if you genuinely want to learn how to make gobi parathas. Great gobi parathas!
I should probably hook up some studio lights in my kitchen. I so wanted to show off how well they fluffed. Anyway..
See how lovely the filling looks inside once they are done? I didn’t add any extra oil while cooking. The filling gives out some and that was enough for me. If you want, go ahead and indulge by dabbing the cooked parathas with some butter while they are still hot.
Here is the recipe with measurements again in case it was lost up there among all those pictures.
Gobi Paratha Recipe
INGREDIENTS:
For the dough:
3 cups atta/whole wheat flour
1 cup and a bit more water
Salt
Mix in the salt and add water little by little to the atta to make a firm dough. Let it rest for about 30 minutes.
For the filling:
Minced cauliflower – 1 cup
Onion – 1/4 cup, minced
Garam masala – 1 tsp
Cumin / jeera – 1/2 tsp
Red chilli powder – 1/2 tsp
Ginger garlic paste – 1/2 tsp (optional)
Oil – 2 tsp
Salt – to taste
INSTRUCTIONS
Heat oil, add the jeera and when it starts spluttering, add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder. Mix well with salt for a few seconds. Then add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
Nanma – Using pestle and mortar for cauliflower may not mince it uniformly. In fact, I haven't tried it except for spices and ginger-garlic so you could give it a shot. Otherwise, just chop finely by hand, that should work too 🙂
Wandering – yes adding milk to chapati dough works wonders, i have tried it, though its not the usual way I make it. I use the potli method too but somehow prefer this method because of the way it fluffs and also is much softer 🙂
Nags! I am seeing this one late. I like the first process better…what i do is pinch the edges so they are thinner than the rest of the paratha and then join them in together like a potli and stuff it in…that way, it gets binded well and isnt lumpy and when u cook it, it doesnt remain raw 🙂 what helps is having the dough extra soft. MIL says adding two spoons of milk to dough while kneading does the trick 🙂
hi there.loved ur pics.please tell me something,i only hav a blender.if i hav to mince cauliflower can rather crush them in my pestle and mortar
I am so hungry looking at this. I’ve never tried making gobi paratha but I’m definitely going to try now. Your method makes so much sense, it’d be silly not to! And lucky me, I have some fresh coriander downstairs, too…:)
I tried the gobi parathas last night and my hubby absolutely loved it specially coz the parathas were so crisp and the stuffing was just enough to not come out. They were absolutely yummy even without the paneer added in!
I made this for lunch today and it was too delicious Nags… this is the best recipe for gobi paratha 🙂 i also added some minced capsicum and kitchen king masala poweder.. superimposing method works great for me. it is very filling too.
My fav too Nags..The pictures especially the first one looks awesome…
Oh, that is simpler than doing it the traditional way. As always, Great pics and really such a cool idea!!!
What a cool idea to sandwich the filling b/w the paranthas..bet there was no spillage!
Great clicks, and love the detailed instructions and the addition of paneer to the stuffing.
Paratha looks simply delicious…amazing work Nags:)