North Indian Style Gobi ParathaVeg
Enjoy a classic, comforting North Indian dish with these perfectly stuffed cauliflower flatbreads. Featuring a flavorful, spiced cauliflower filling tucked inside a soft, kneaded wheat flour dough, these parathas are cooked to golden perfection with a touch of ghee. This restaurant-style meal is ideal for a wholesome breakfast, lunch, or dinner. Serve them piping hot alongside fresh curd and your favorite tangy pickle for a truly delicious, satisfying, and traditional dining experience.
Ingredients
3 cups Wheat Flour
2 tsp Salt
1 tsp Carom Seeds (Ajwain)
Cauliflower: 1 medium (grated)
1 medium Onion (finely chopped)
1 tbsp Garlic (finely chopped)
1 tbsp Ginger (finely chopped)
1 Green Chilli (finely chopped)
few Coriander Leaves (finely chopped)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Garam masala Powder (Hot Spices)
2 tsp Oil
as needed Clarified Butter (Ghee)
as needed Water
Instructions
1
In a bowl, mix wheat flour, salt, and carom seeds. Gradually add water to knead into a soft, pliable dough. Knead for 5 minutes and let it rest, covered, for 30 minutes.
2
In a large bowl, combine grated cauliflower, onions, ginger, garlic, green chili, coriander, and all spice powders.
3
Heat oil in a pan. Add the mixture and sauté for 5 minutes to remove excess moisture. Allow it to cool completely.
4
Divide the rested dough into equal portions. Flatten a portion, place the filling in the center, and seal the edges tightly.
5
Dust the surface with flour and gently roll the stuffed dough into a thick circle, being careful not to let the filling escape.
6
Heat a tawa. Place the paratha on it, cook for 30 seconds, then flip. Once brown spots appear, apply ghee on both sides and press gently until fully cooked and crispy.
7
Remove from the pan and serve hot with curd and pickle.
