Gobi Paratha: Step By Step Recipe

I have been putting away this post for the longest time possible. I made this 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.

Now for the different method I tried, you have to endure the whole post :D

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.

Since my kitchen has lousy lighting, I don't have step-by-step pics of how I made the filling but its quite straightforward. Here is the recipe:

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

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.

Now you need to make the dough. You will need 3 cups atta/whole wheat flour, salt and about 1 cup and a little more water. Mix in the salt and add water little by little to to the atta to make a firm dough. Let it rest for about 30 minutes.

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.

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!

Good. Now dust with some flour..

.. and roll it out. Some of the filling will come out and that's fine. The edges will be slightly thicker so make sure you give some extra rolling-time there.

Once you have rolled out all the parathas you can out of the prepared dough, cook them on a hot griddle or tawa until both sides are golden brown. Most of my parathas fluffed beautifully, more than parathas made the traditional way ever did.

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.

I couldn't get over how the layers separated while eating and showed the lovely filling inside. Make sure you dip them in some curd / raita and pickles while eating.

Here is the recipe with measurements again in case it was lost up there among all those pictures.

Gobi Paratha Recipe

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

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.