I have been putting away this Gobi Paratha Recipe post for the longest time possible. I made these Gobi Paratha 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. More Paratha Recipes on Edible Garden!
Now for the different method I tried, you have to endure the whole post 😀
Recipe for Gobi Paratha Filling
How to Make Gobi Paratha Filling:
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.
INGREDIENTS:
INSTRUCTIONS
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.
Recipe for Gobi Paratha 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
How to Make Gobi Paratha Filling:
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.
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.
Step by Step Pictures for Making Gobi Paratha:
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!
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.
Here is the recipe with measurements again in case it was lost up there among all those pictures.
Gobi Paratha Recipe
INGREDIENTS:
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
INSTRUCTIONS
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.
Tried this.. Turned out really good
Hello Nagalakshmi,
rather amused at the surprise expressed by all your good readers on hearing of this very very old and traditional way of making stuffed paranthas. Of course they must have tasted wonderful; this is the method I have been following for years. We should leave the other method of stuffing paranthas- ie rolling up and rolling out- to seasoned halwais of Old Delhi etc 🙂
Wishing you all the best in many more delicious enterprises.
Lalitha Rao
I tried this recipe and it came out awful. Not enough spices added to the stuffing so it was very bland tasting and since you cooked the onions and gobi so much before putting it in the paratha the filling was too wet and made my paratha hard to roll, very sticky and falling apart. I will try another recipe with more flavor added to the filling and one that uses raw shredded gobi instead of cooked. My husband said it was the worst gobi paratha he ever had.
well as you can see, it came out perfect for me and quite a few people after that. it's possible you overcooked vegetables or under-kneaded the dough, etc. Or, maybe it's just that some recipes only work for some people. Who knows.
Oh and also, regarding the spices, what I have added here is MY preferred amount for MY meal. I would expect anyone trying this recipe to use their own judgement on what works for THEM. Obviously, what's enough for me may not be enough for you, etc.
new on the site! one can make this paratha by stuffing the gobi and not by superimposing?pls reply
yes you can. i have shown how to do that in the first picture. this method is just an alternative to that.
hee hee I smiled at "Superimpose" but yes that is the perfect word to describe the process! Looks so yumm will HAVE to try this soon!
Parathas 😀 It's new for me about Gobi Paratha.. Yuumm yuumm~~ the last pics, bite bite :9
Thanks
hi
Thanks for the step by step process. It has made paratha making very easy. This dish is very mouth watering. All the best. Thanks
i am so glad you find the gobi paratha post useful 🙂 this is more time-consuming but since i don't make parathas that often, i don't mind using the slightly longer method. parathas are worth it anyway! 😀
I can't believe I just discovered your blog! You rock!
I was double-checking the quantity of flour for parathas and was nice to see that you make yours the same way I do, especially since I'm not Indian. They are so much easier and better for me this way than the ball method.
Hi,
I love how you show the step by step photos. I will be using this recipe for a special event project. I was wondering, how many servings does this recipe make?