Gobi ka Paratha Recipe | Chef Sanjyot Keer

Full recipe for Gobi ka paratha

Prep time: 45 mins
Cooking time: 30 mins
Serves: 6

Ingredients:
• Cauliflower 750 gm
• Green chillies 1-2 nos.(chopped)
• Ginger ½ inch (chopped)
• Fresh mint 2 tbsp (chopped)
• Fresh coriander 2 tbsp (chopped)
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Aamchur powder 1 tbsp
• Ajwain 1 tsp
Methods:
• Wash the cauliflower well and grate it using a larger hole grater, add green chillies, ginger, fresh mint and coriander, red chilli powder, coriander powder, aamchur powder and Ajwain, mix well and keep aside.

For preparing paratha:
Ingredients:
• Wheat flour 1 cup
• Salt to taste
• Water as required
• Gobi mixture as required
• Ghee as required
Method:
• In mixing bowl add wheat flour and salt and mix well, add water to knead a semi soft dough. Cover it with a damp cloth and rest for 15 mins.
• Knead the dough once again after the rest, divide the dough into small equal dough balls, flatten it with hands and coat it with dry flour.
• Make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides.
• Fill a spoonful of gobi mixture in the cavity or as required but do not over fill it.
• Seal the dough balls by joining the sides together.
• Coat the dough balls once again with the dry flour and roll the dough ball into thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure.
• Cook the paratha on a hot pan or a tawa on both sides until brown spots appear. Apply some ghee, flip and cook on both the sides.
• Our parathas are ready to be served. Serve hot by Topping it with a blob of butter with chilled curd or chutney of your preference.


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