How to make Gobi ka Paratha - Cauliflower Recipe

Gobi, termed as phul kopi by bengalis and known as Cauliflower in English. Stuffed Gobi (cauliflower) inside roti (Indian bread) fried to perfection. Gobi dates back from centuries but is believed to be man made, it is an inhabitant of Asia and mostly grown in India and China.

Many different dishes can be made using Gobi (Cauliflower), it is used to prepare both vegetarian and non-vegetarian meals.

Let us make gobi ka paratha, as this can be had anytime. Has a self life of 24 hrs to 30 hrs if stored properly.

How to make Gobi Paratha:
Serving size: 2 people

• Take 1 big size gobi (cauliflower).
• Cut the flowers into small pieces.
  
• Boil it or better pressure cook it. (This will prevent from creating acidity or gastric pains)
  
• Put it in a bowl.
• Add 1 big size finely chopped onion.
• Add 1 big size boiled potato. (It will help bind the Gobi properly)
  
• Add 3 finely chopped green chilly.
• Add 1 tsp kitchen king masala.
• Add 1 tsp garam masala.
• Add 1 tsp red chili powder.
• Add salt to taste.
• Add 1/2 tsp sugar.
• Add 1/2 tsp jeera powder.
• Add 1/2 tsp black salt.
• Add 2 tsp mustard oil.
• Mash and mix everything together to make a paste.

Now take 500 grm of wheat flour (atta).

1. Add water and knead it to make a dough.
2. Make big balls out of the dough.
3. Flatten it with hand to get a disc or circular shape.
4. Stuff some of the gobi (cauliflower) mix in between the atta.
5. Seal the atta (dough).
6. Sprinkle some wheat flour (atta) dust on your rolling table and with help of rolling pin, roll the stuffed dough, make sure not to break the roti.
7. Pre-heat a pan then put this stuffed raw gobi paratha on it.
   
8. Add little refine oil or olive oil to fry it.
9. Once the paratha turns brownish.
10. Take it out on a plate.

Gobi ka paratha is ready to be served.

Serve it with some rings of onion, green chutney, dahi (curd) and some pickles (achar).

For more paratha recipes SUBSCRIBE - Check out my Aloo Paratha Recipe, Paneer Paratha Recipe.