Gobi Paratha

Gobi paratha originated in north India, especially made by Punjabi’s in Delhi. Well now it popular in all over India. As the name suggest it is stuffed with cauliflower and pan fried using oil or ghee.  I have used very few spices because I really want that taste of cauliflower to come out.

Do try out this recipe.

Ingredients:

• 1 cup finely shredded cauliflower
• 2-3 finely chopped green chilies
• ¼ cup finely chopped bell peppers
• ¼ teaspoon asafoetida
• 1 teaspoon amchur powder (dry mango powder)
• Finely chopped coriander leaves
• Salt to taste
• Oil for frying
•  Paratha dough

Instructions:

• Check out the link for paratha dough
• Squeeze out all the water from shredded cauliflower.
• Mix all the above mentioned ingredients with cauliflower.
• Divide dough and stuffing into equal portion.
• Roll out the portion of dough. Place about 1-2 tablespoon of stuffing at center and gather all the edges and seal tightly.
• Using some dry flour, roll out dough with stuffing firmly
• Heat the non-stick griddle on medium heat.  Place rolled paratha and cook until golden brown using little oil.
• Serve hot with teaspoon of butter on top.