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gobi paratha is a popular Indian flatbread recipe stuffed with Gobi and cheese, and mild spice powder. It is a popular North Indian recipe serving for breakfast/ brunch/lunch/dinner.
Dhaba-style Punjabi gobi parathas
Thinking about gobi ka paratha, Dhaba style Punjabi gobi parantha is the first thing that comes to my mind. The best way to serve gobhi paratha according to me is parathas with butter, raita varieties, and pickle
No, fail paneer gobhi paratha
Out of all the paratha recipes, gobi paratha is even popular in south India. This version with cheese is popular among kids.
Why Indian cheese in cauliflower Paratha
Cheese is a great protein-packed option. Kids spice paratha is suitable for toddlers' taste buds too. Parathas are a great delicious filling healthy option for all
Tips to note for Paratha dough
firstly, prepare a moist dough for paratha. Paratha dough should be a non-sticky, soft dough, without any cracks. If you add less water dough might crack and it won't hold the stuffing. Pliable soft dough makes for the best paratha. Also, it is important to knead the dough well. The addition of ghee and oil gives a lot of difference in paneer stuffed paratha texture so don't skip it
Should I cook cauliflower?
No, finely grated or chopped cauliflower cooks fast so no need to cook separately.
Can I mix masala with cauliflower?
No, mixing salt and masala might turn cauliflower safety watery. Always make sure there is no moisture in cauliflower
should I add ghee before placing the stuffing?
I prefer adding a layer of ghee before adding the stuffing. It helps evenly spread the stuffing and puffy tasty paratha.
Even stuffing - key for perfect paratha
After placing the stuffing seal the dough well. Flip and seal again. Apply gentle pressure and roll the paratha evenly. Avoid rolling Thick paratha.
Optimal heat for cooking paratha?
When you are cooking paratha, maintaining the heat from low - the medium is the key. Add ghee and cook the paratha. Press it gently with a spatula often so that it is evenly cooked.
Should I use ghee while making gobi gobi-stuffed paratha?
No, you can use any cooking oil but ghee gives a nice aroma and makes the paneer paratha super tasty.
Can I make the stuffing spicy?
It is totally according to your tastes. To make it suitable for my toddler tastebuds and also common cooking I kept it less spicy.
For the Paneer ka paratha video recipe
Paratha recipes
Ingredients:
Chappathi dough
1 cup wheat flour
1/2 teaspoon Salt
1 teaspoon ghee
1/2 cup hot water
Cauliflower stuffing
1/2 teaspoon garam masala
1 cup cheese
1/2 teaspoon salt
1+1/2 cup cauliflower
1/2 teaspoon Kashmiri chilli powder
Ajwain 1/2 tsp
Prepare paratha
ghee/ oil (I used ghee)
How to make paneer parantha with step-by-step pictures
paratha dough recipe:
- firstly, in a large mixing bowl, take wheat flour and salt; mix well
- Add ghee and water; cover and rest for 10 minutes
- Knead the dough
- Grease hands with ghee and roll a pliable dough
- Cover and rest for 10 minutes
cauliflower for paratha
- Fine chop or grate cauliflower
- Combine cheese and ajwain; mix well
- Mix garam masala, Kashmiri chilli powder, and salt; keep aside
Rolling gobi cheese paratha:
After the resting time
- Knead the dough once again
- Pinch a portion of the dough, Sprinkle a little wheat flour on the chappathi rolling board, and gently roll the dough into a big disc
- Use a cutter and cut into small circles
- Take two circles, Add little ghee, and spread
- Place the stuffing and gently press it
- Sprinkle masala
- Cover other circle and seal well
- Furthermore, sprinkle some flour and Gently roll the paratha to a Chappathi size giving even pressure around the paratha
- Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch
Cook paratha
- After the tawa is hot enough add ghee and place the rolled paratha
- Drizzle some ghee on the top and cook until the paratha starts to puff up
- Flip and cook another side
- Gently press and cook golden brown on both sides and serve hot paneer parathas
Ingredients
Chappathi dough
- 1 cup wheat flour
- 1/2 teaspoon Salt
- 1 teaspoon ghee
- 1/2 cup hot water
Cauliflower stuffing
- 1/2 teaspoon garam masala
- 1 cup cheese
- 1/2 teaspoon salt
- 1 +1/2 cup cauliflower
- 1/2 teaspoon Kashmiri chilli powder
- Ajwain 1/2 tsp
Prepare paratha
- ghee/ oil I used ghee
Instructions
paratha dough recipe:
- firstly, in a large mixing bowl, take wheat flour, and salt; mix well
- Add ghee and water; cover and rest for 10 minutes
Knead the dough
- Grease hands with ghee and roll a pliable dough
- Cover and rest for 10 minutes
cauliflower for paratha
- Fine chop or grate cauliflower
- Combine cheese and ajwain;mix well
- Mix garam masala, Kashmiri chilli powder and salt; keep aside
- Rolling gobi cheese paratha:
- After the resting time
- Knead the dough once again
- Pinch a portion of the dough, Sprinkle little wheat flour on the chappathi rolling board and gently roll the dough into a big disc
- Use a cutter and cut into small circles
- Take two circles, Add little ghee and spread
- Place the stuffing and gently press it
- Sprinkle masala
- Cover other circle and seal well
- Furthermore, sprinkle some flour and Gently roll the paratha to a Chappathi size giving even pressure around the paratha
- Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch
Cook paratha
- After the tawa is hot enough add ghee and place the rolled paratha
- Drizzle some ghee on the top and cook until the paratha starts to puff up
- Flip and cook another side
- Gently press and cook golden brown on both sides and serve hot paneer parathas
Video
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