ਸਰਬਜੀਤ ਨੇ ਆਪਣੇ ਪਾਪਾ ਵਾਸਤੇ ਬਣਾਏ ਗੋਬੀ ਦੇ ਪਰਾਂਠੇ | How to make Gobi Paratha | Gobi Paratha recipe

Here's a delicious recipe for Gobi Paratha, a classic Indian flatbread stuffed with cauliflower:

*Ingredients:*

*For the dough:*

* 2 cups whole wheat flour (atta)
* 1/2 teaspoon salt
* 1/4 cup water (or more as needed)
* Ghee or vegetable oil for cooking

*For the stuffing:*

* 1/2 head cauliflower, grated
* 1/2 onion, finely chopped
* 1 green chili, finely chopped (optional)
* 1 teaspoon ginger, grated
* 1/2 teaspoon cumin seeds
* 1/4 teaspoon turmeric powder
* 1/2 teaspoon coriander powder
* 1/4 teaspoon red chili powder (adjust to your spice preference)
* 1/4 teaspoon garam masala powder
* Salt to taste
* Chopped coriander leaves (optional)

*Instructions:*

1. *Make the dough:* In a large bowl, combine the flour and salt. Gradually add water, mixing until a soft dough forms. Knead for 5-7 minutes, adding more water if needed, until the dough is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. *Prepare the stuffing:* Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion and green chili (if using) and cook until softened. Add ginger and cook for another minute. Add grated cauliflower and cook for 5-7 minutes, or until the cauliflower is slightly softened. Add turmeric powder, coriander powder, red chili powder, garam masala powder, and salt. Mix well and cook for another minute. Stir in chopped coriander leaves (if using) and remove from heat. Let the stuffing cool slightly.

3. *Assemble and cook the parathas:* Divide the dough into equal balls. Roll out each ball into a circle about 5-6 inches in diameter. Place a spoonful of stuffing in the center of the dough circle. Pinch the edges to enclose the stuffing, forming a semi-circle or pocket. Gently flatten the stuffed dough with your palm.

4. Heat a griddle or tawa over medium heat. Brush the griddle with melted ghee or oil. Place the stuffed paratha on the griddle and cook for 1-2 minutes per side, or until golden brown spots appear. Brush the paratha with ghee or oil while cooking, flipping it occasionally.

5. Serve hot with yogurt, pickle, or chutney.

*Tips:*

* You can adjust the spiciness of the stuffing to your preference.
* For a richer flavor, you can add grated cheese or paneer to the stuffing.
* If the stuffing is too moist, you can add a tablespoon of breadcrumbs or semolina (sooji) to absorb excess moisture.
* You can also use a food processor to grate the cauliflower.
* If you don't have a griddle, you can use a non-stick pan to cook the parathas.

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