Gobhi Paratha | Soft Cauliflower Paratha
This winter try this super tasty, soft & crispy Gobhi(Cauliflower) Paratha for breakfast or dinner. Soft & Crispy paratha with amazingly tasty stuffings tastes so good that you can’t have only one of this. ALSO SHARE THIS RECIPE WITH YOUR FRIENDS & FAMILY…KEEP SHARING…KEEP SUPPORTING…
Preparation Time : 20-25 minutes approx
Recipe Type : Breakfast/Roti-Paratha
Serving : 4-6 people
Recipe Cuisine : Indian.
Author : Sritama
Video Link Of The Recipe :
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1. 400 gm. All Purpose Flour (Maida)
2. 2 tbsp Refined Oil
3. 1 Grated Cauliflower
4. 1/4 tsp Asafoetida(Hing)
5. 1/3 tsp Cumin Seeds
6. 1 tsp Grated Ginger
7. 2 Chopped Green Chillies
8. 1/4 tsp Turmeric Powder
9. 1/3 tsp Kashmiri Red Chilli Powder
10. 1 tbsp Sattu
11. 1/3 tsp Garam Masala Powder
12. 1/2 tsp Dry Mango Powder
13. 1/3 tsp Carom Seeds(Ajwain)
14. Chopped Coriander Leaves
15. Salt to taste
16. 1 tbsp Mustard Oil
: Method :
At first take all purpose flour in a large bowl and add refined oil and little salt with it and mix all the ingredients by adding water as required in between. Knead it for almost 10 minutes to make a super soft dough. After that keep the dough aside for 15 minutes to rest so it gets more soft.
In the meantime we shall make the stuffings of the paratha. At first grate the cauliflower florets and then take a pan and heat some mustard oil. Now add asafoetida, cumin seeds, grated ginger and chopped green chillies on the oil and saute for a while. After that add the grated cauliflower and mix it with the masala. Now we shall add turmeric powder, kashmiri rad chilli powder and salt to taste and mix well. Then we shall add a special ingredient i.e. Sattu which will absorb all the moisture from the grated cauliflower. After add little dry mango powder, garam masala powder and chopped coriander leaves, carom seeds and mix all the things together. Thus we have prepared our stuffings.
After 15 minutes when our dough is set take a generous portion of it in hand and flatten it a bit with roller. Now add 2 tablespoon of the stuffings and place it inside the flattened roti and seal all the sides and now we shall again roll it into a paratha. But before that make sure to spread all the stuffings inside by pressing with your finger. Roll the paratha in large size. Roll all the parathas in the same way.
When done take a flat tawa and roast the paratha from both sides. Then add ghee/oil from all the sides of the roasted paratha. You will see the paratha puffed up when the ghee/oil is added. Roast the paratha in ghee/oil properly from both sides and when done take it out on a platter.