Cauliflower is a very healthy flower-vegetable. Cauliflower can be cooked in numerous ways and it finds its staple place in all kinds of Indian cuisine, from south to north, from sabzi, curry, fries to paratha’s. This is the paratha version of the cauliflower more famously known as “Gobi Paratha”, which is a healthy snack for breakfast/dinner served in most of the northern parts of India. This paratha is made with wheat flour and making a stuffing of gobi masala curry rolled inside the chapathi’s. This paratha goes well with just yoghurt and pickle. You can also relish it with any other vegetable gravy too.
English Name : Cauliflower Paratha / Hindi Name : Gobi Paratha
Health Benefits of Cauliflower:
1. It is low on calories. 100gms of cauliflower provides approximately 26 calories. It is a good vegetable choice for weight-loosers.
2. Each florets of cauliflower contains about 2gms of dietary fiber per 100gms, providing about 5% of the recommended value.
3. Fresh cauliflower is a rich source of Vitamin-C and manganese, both powerful antioxidants.
4. It contains many anti-cancer chemicals.
5. It contains certain enzymes which help in detoxification process for the liver thus increasing its ability to neutralize some toxic substances in our body.
6. It contains many B-Complex vitamins, it is rich in B1, B2 (riboflavin), B3, B5 and B9 (folic acid).
How to wash Cauliflower:
Know-how: How to cut and clean Cauliflower
Preparation of Gobi Stuffing:
Cauliflower florets – chopped to fine pieces – 1 Cup
Onion – 1, chopped to find pieces
Cumin seeds – ½ tsp
Ginger-garlic paste – ½ tsp
Red chilly powder – ¾ tsp
Garam Masala powder – ¾ tsp
Coriander leaves - 2 tsp, chopped
Oil – 2 tsp
1. In a non-stick pan/kadai, add oil, cumin seeds & ginger-garlic paste and sauté until the cumin seeds turn light brown and the paste aromatic.
2. Add chopped onion and sauté until it turns translucent.
3. Add the spice powders & required salt and mix well.
4. Add the chopped cauliflower florets and stir fry until the water the cauliflower completely evaporates and the curry looks dry.
5. Add coriander leaves and mix well and remove. The gobi stuffing is ready. Cool and roll like them balls/or use 2 tsp of this stuffing as it is for each paratha.
Preparation of Chapathi dough:
1. Take the wheat flour into a broad vessel and add a teaspoon of salt. Add water little by little and knead like as you do for normal chapathi. Keep it aside for 10 minutes. Make equal size balls and keep it ready.
Preparation of Gobi Paratha:
1. In the rolling board, take one ball of wheat flour ball and roll it using the rolling pin about your palm size.
2. Take one ball or 2 tsp of the Gobi stuffing, place it at the centre and from the corners, stretch the dough up and place it on the centre of the stuffing until the dough completely covers the stuffing.
3. Once done, press the stuffed paratha dough gently and flatten it, dust it with wheat flour on both sides and start rolling gently from the corners and then centre and flatten it as we do for chapathi and take the rolled paratha to a tray. If you find the stuffing spreading out of the wheat flour or sticky while rolling, add little wheat flour in those areas and roll gently, so the Gobi stuffing doesn’t spread out.
4. Repeat step 3 for every wheat flour and gobi stuffing balls that you have.
5. Heat the non-stick tava and drizzle little oil and spread it across the tava. Take one gobi paratha and place it on the tava, wait for few seconds. Then toss it over, you will find brown spots over the paratha. Drizzle oil on it evenly. Then toss it over again and do the same.
6. Cook till the paratha’s are done with the brown spots spread evenly on either sides. If needed, add little extra oil on both sides while cooking & then remove from the tava.
7. Repeat step 5 & 6 for all your gobi paratha’s.
English Name : Cauliflower Paratha / Hindi Name : Gobi Paratha
Health Benefits of Cauliflower:
1. It is low on calories. 100gms of cauliflower provides approximately 26 calories. It is a good vegetable choice for weight-loosers.
2. Each florets of cauliflower contains about 2gms of dietary fiber per 100gms, providing about 5% of the recommended value.
3. Fresh cauliflower is a rich source of Vitamin-C and manganese, both powerful antioxidants.
4. It contains many anti-cancer chemicals.
5. It contains certain enzymes which help in detoxification process for the liver thus increasing its ability to neutralize some toxic substances in our body.
6. It contains many B-Complex vitamins, it is rich in B1, B2 (riboflavin), B3, B5 and B9 (folic acid).
How to wash Cauliflower:
Know-how: How to cut and clean Cauliflower
Preparation of Gobi Stuffing:
Cauliflower florets – chopped to fine pieces – 1 Cup
Onion – 1, chopped to find pieces
Cumin seeds – ½ tsp
Ginger-garlic paste – ½ tsp
Red chilly powder – ¾ tsp
Garam Masala powder – ¾ tsp
Coriander leaves - 2 tsp, chopped
Oil – 2 tsp
1. In a non-stick pan/kadai, add oil, cumin seeds & ginger-garlic paste and sauté until the cumin seeds turn light brown and the paste aromatic.
2. Add chopped onion and sauté until it turns translucent.
3. Add the spice powders & required salt and mix well.
4. Add the chopped cauliflower florets and stir fry until the water the cauliflower completely evaporates and the curry looks dry.
5. Add coriander leaves and mix well and remove. The gobi stuffing is ready. Cool and roll like them balls/or use 2 tsp of this stuffing as it is for each paratha.
Preparation of Chapathi dough:
1. Take the wheat flour into a broad vessel and add a teaspoon of salt. Add water little by little and knead like as you do for normal chapathi. Keep it aside for 10 minutes. Make equal size balls and keep it ready.
Preparation of Gobi Paratha:
1. In the rolling board, take one ball of wheat flour ball and roll it using the rolling pin about your palm size.
2. Take one ball or 2 tsp of the Gobi stuffing, place it at the centre and from the corners, stretch the dough up and place it on the centre of the stuffing until the dough completely covers the stuffing.
3. Once done, press the stuffed paratha dough gently and flatten it, dust it with wheat flour on both sides and start rolling gently from the corners and then centre and flatten it as we do for chapathi and take the rolled paratha to a tray. If you find the stuffing spreading out of the wheat flour or sticky while rolling, add little wheat flour in those areas and roll gently, so the Gobi stuffing doesn’t spread out.
5. Heat the non-stick tava and drizzle little oil and spread it across the tava. Take one gobi paratha and place it on the tava, wait for few seconds. Then toss it over, you will find brown spots over the paratha. Drizzle oil on it evenly. Then toss it over again and do the same.
6. Cook till the paratha’s are done with the brown spots spread evenly on either sides. If needed, add little extra oil on both sides while cooking & then remove from the tava.
7. Repeat step 5 & 6 for all your gobi paratha’s.
ReplyDeleteOh yes I need to try this recipe! Looks delish!
Chowringhee Pritam Pura