Gobi De Parathe
by Tarla Dalal

This recipe has been viewed 11836 times

Gobi is an ideal stuffing for parathas. Once grated, it cooks quickly along with the paratha itself, and imbibes the flavours of the added spices well, making the paratha very toothsome indeed. Apart from standard ingredients like coriander, green chillies and ginger, the stuffing for this version of gobi de parathe also includes anardana powder, which lends an aromatic and tangy finish to it.

Gobi De Parathe recipe - How to make Gobi De Parathe

1 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for greasing and cooking

To Be Mixed Into A Stuffing
1 1/4 cups grated cauliflower
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
salt to taste
1/4 tsp chilli powder
1 tsp pomegranate (anardana) powder

Method

Combine the wheat flour and salt in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 8 equal portions and keep aside.
Divide the stuffing into 4 equal portions and keep aside.
Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Place one portion of the stuffing evenly all over the roti and cover with another roti.
Heat a non-stick tava (griddle) and grease it lightly using a little oil.
Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
Repeat steps 4 to 7 to make 3 more parathas.
Serve hot.