Hi, I’m Jane. Today, I will show you a way to prepare gobi ke paratha recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Gobi Ke Paratha Recipe
Gobi Ke Paratha is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Gobi Ke Paratha is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook gobi ke paratha using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gobi Ke Paratha:
- Take 1 medium size cauliflower, grated
- Take 1 tbsp. oil
- Get 1/2 tsp. cumin seeds
- Prepare 1/2 tsp. fennel seeds
- Prepare 1 tsp. grated ginger
- Make ready 1-2 fresh red / green chilies, chopped
- Prepare to taste salt
- Make ready 1/2 tsp. turmeric powder
- Get 1/2 tsp. coriander powder
- Prepare 1/2 tsp. cumin powder
- Prepare 1/2 tsp. garam masala powder
- Prepare handful coriander leaves, chopped
- Make ready 2 tbsp. roasted chickpea flour
- Take Dough -
- Make ready 1 1/4 cup whole wheat flour
- Take pinch salt
- Make ready 1 tbsp. oil
Instructions to make Gobi Ke Paratha:
- Heat oil in a pan and temper with cumin seeds and fennel seeds. Saute for a few seconds and then add the ginger and chilies. Saute for a few seconds more.
- Then add all the dry spices and give it a stir. Add in the grated cauliflower and salt. Mix everything well and continue to fry on a medium flame till all the moisture is dried up.
- Keep aside to cool down. Add in the coriander leaves and chickpea flour. Mix well and your stuffing is ready.
- In a bowl mix together flour, salt and oil. Add little water at a time and knead into a tight dough. Keep aside for 20-25 minutes.
- Divide the dough into 10 equal portions. Roll out each into a small poori by dusting some flour. Take one poori and evenly spread around of the stuffing on it.
- Place another poori over it and seal all edges. Dust some more flour and roll into a bigger disc, just like a chapatti. Do the same with the rest of the dough.
- Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling oil over it and around the edges. Fry both the sides till they are light brown in colour.
- Shallow fry rest of the parathas and serve them hot with pickle, yoghurt or butter.
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