VEGETABLE PARATHA || GOBI PARATHA

PARATHA || FLATBREAD || PARATHA RECIPE (foodeeslife.blogspot.com)

 VEGETABLE PARATHA || GOBI PARATHA

In North India, particularly in Punjab, gobhi, or cauliflower, is a popular breakfast meal. Gobi paratha, also known as cauliflower paratha, is a paratha with a tasty stuffing of cauliflower. This stuffed paratha is made similarly to all others, except for the stuffing preparation. But this is where it becomes really interesting; the addition of potato, onion, coriander, and well-balanced spices makes this recipe stand out from the rest.

RECIPE OF GOBI OR VEGETABLE PARATHA:

Delicious American Lunches Recipes (foodeeslife.blogspot.com)

INGREDIENTS:

Ingredients for Dough:

• One cup of atta, or whole wheat flour
• Half a cup of water, or as needed to knead dough.
• One-half teaspoon of salt
• I used avocado oil, and one teaspoon of oil.

Ingredients for Filling:

• One cup of finely chopped cauliflower, taken from half a small head.
• 1/4 tsp. powdered coriander.
• 1/4 tsp ajwain seeds (also known as carom seeds)
• two tablespoons of finely chopped cilantro.
• One coarsely chopped green chili, salted to taste.
• I used avocado oil to pan-fry the parathas and sprinkled them with garam spice.

METHOD FOR GOBI PARATHA: 

MOOLI PARATHA ||RADISH PARATHA 

Create the dough:

• Add the atta, oil, and salt to a bowl and stir. Gradually pour in the water and stir.
• To make a nice, silky dough, knead. For 15 to 20 minutes, cover and let the dough rest.
• Separate the dough into four equal portions.

Prepare the filling:

• To make the stuffing, combine the chopped cilantro, chopped green chile, chopped ajwain seeds, and coriander powder with the grated cauliflower (you can also grate it in a food processor).
• Now is not the time to add the garam masala and salt. Meanwhile, preheat a griddle or tawa over high to medium heat.

Prepare the paratha:

• Taking one of the dough balls, roll it into a circle with your rolling pin. Put a small amount of oil (optional) on the middle and add two to three tablespoons of stuffing.
• Season with garam masala powder and salt.
• Now gather all of the dough's edges and pinch them together.
• Squeeze the dough firmly to fill in all the spaces.
• Now, roll the dough once more with your rolling pin to create a circle that is 7-8 inches in diameter.
• Place the folded paratha onto the heated griddle.
• After cooking for a minute or two on each side, turn over.
• Drizzle with oil [about 1/4 teaspoon] and turn once more. Now coat the opposite side in oil as well.
• Press down and fry the paratha until golden brown spots emerge on both sides, using a spatula. Proceed with the remaining dough balls.
• Gobi Paratha is currently accessible! Serve it with yogurt, chutneys, or pickles and, of course, a steaming cup of chai.