Here is the Gobi Paratha Recipe also known as cauliflower paratha with detailed recipe video and step-wise instructions. Gobi paratha is a popular North Indian dish especially in Punjab.
gobi paratha - gobi paratha recipe - how to make gobi paratha is a long waiting post ! It is a very simple gobi paratha - spiced cauliflower stuffed inside chapathi. To get perfect gobi paratha make the chapathi dough soft and smooth. Knead it well to make it soft. Use luke warm water. Also apply oil/ghee once it is half cooked. These are little tips that I used to follow !
Recipe Overview: Cauliflower first sauted along with spice powders later stuffed inside chapathi or paratha.
gobi paratha - gobi paratha recipe - how to make gobi paratha is a long waiting post ! It is a very simple gobi paratha - spiced cauliflower stuffed inside chapathi. To get perfect gobi paratha make the chapathi dough soft and smooth. Knead it well to make it soft. Use luke warm water. Also apply oil/ghee once it is half cooked. These are little tips that I used to follow !
Recipe Overview: Cauliflower first sauted along with spice powders later stuffed inside chapathi or paratha.
Video Link :
Below is the you tube link for this recipe.
how to make gobi paratha
.............................Have a Quick look.................................
Ingredients Needed:
- For Paratha or Chapathi
- Whole wheat Flour/Atta - 1 cup
- Salt - as required
- Oil - 1 tsp
- Wheat Flour for dusting - 1/4 cup
- Water - ad required for kneading
- For Stuffing
- Cauliflower - 1 cup
- Tomato - 1/2
- Turmeric powder - 1/4 tsp
- Red chili powder - 1 tsp
- Garam masala - 1/2 tsp
- Pepper powder - 1 tsp
- Oil - as required
- Salt - as required
Preparation:
- Finely chop the cauliflower and immerse florets in hot salt water for at least 10 minutes to 15 minutes to remove dirt particles and tiny insects.
- Drain of the water and rinse it once in cool running water. Spread it in a plate and keep it aside.
- Finely chop tomatoes.
Method:
- How to make Chapathi or Paratha dough :
- In a large mixing bowl add 1 cup of wheat flour and salt, mix it quickly for the salt to get spread evenly.
- Next add water in batches and knead slowly to gather all flour and finally add 1 tsp of oil and knead it well till the flour is non-sticky.
- Close it with lid and let it rest for at least 15 to 20 minutes.
- How to make gobi stuffing:
- In a pan add oil, once oil gets heated up add finely chopped tomatoes. Once tomatoes mashed completely add finely chopped cauliflower. Give a quick mix.
- Now add turmeric powder, red chili powder, garam masala powder and salt. Saute for a minute then add 1/2 cup of water and allow it to boil.
- Once it start boiling, simmer and close it with lid and allow it to cook for another 10 minutes. Stir in between to avoid burning.
- After 10 minutes, cauliflower turns soft and cooked well. At this stage, mash the cauliflower using a masher.
- Once you mashed cauliflower completely, now add 1 tsp of pepper powder and mix it well. After 1 minute, switch off the flame and keep it aside.
- How to stuff gobi and prepare paratha :
- After resting the dough for 20 minutes, it becomes even softer and smooth. Now knead it again and make big sized ball dough.
- Next dust the ball in wheat flour and start rolling. Initially roll it into slightly thicker.
- Now add 1 tbsp full of prepared gobi stuffing in the center and start gathering the sides of the chapathi.
- After joining all sides together, pinch of the extra part if any.
- First slightly press and flatten using your palms. Then flip over and start rolling gently. Give pressure only at the corners. Be very gentle and careful so that stuffing don't comes out.
- Stop rolling once you rolled to the size of the chapathi.
- Roasting:
- Chapathi will be little heavy compared to normal chapathi.
- Now heat a dosa tawa and place the rolled gobi parathas and cook for a minute, drizzle some oil at the sides.
- When the base is cooked slightly, flip over. Apply oil/ghee on both sides and cook for a minute. Cook until both sides are properly cooked.
- Gobi Paratha ready! Serve hot with raita or sauce or pickle or pudina chutney.
| Author : Mano Priya Vijay |
Ingredients Needed
|
|---|
For Paratha or Chapathi
|
Whole wheat Flour/Atta - 1 cup
|
Salt - as required
|
Oil - 1 tsp
|
Wheat Flour for dusting - 1/4 cup
|
Water - ad required for kneading
|
For Stuffing
|
Cauliflower - 1 cup
|
Tomato - 1/2
|
Turmeric powder - 1/4 tsp
|
Red chili powder - 1 tsp
|
Garam masala - 1/2 tsp
|
Pepper powder - 1 tsp
|
Oil - as required
|
Salt - as required
|
Preparation:
- Finely chop the cauliflower and immerse florets in hot salt water for at least 10 minutes to 15 minutes to remove dirt particles and tiny insects.
Drain of the water and rinse it once in cool running water. Spread it in a plate and keep it aside.
- Finely chop tomatoes.
How to make Chapathi or Paratha dough :
In a large mixing bowl add 1 cup of wheat flour and salt, mix it quickly for the salt to get spread evenly.
Next add water in batches and knead slowly to gather all flour and finally add 1 tsp of oil and knead it well till the flour is non-sticky.
[Tip: Use luke warm water to get smooth and soft dough.]
Close it with lid and let it rest for at least 15 to 20 minutes.
How to make gobi stuffing:
In meanwhile lets start preparing stuffing.
In a pan add oil, once oil gets heated up add finely chopped tomatoes. Once tomatoes mashed completely add finely chopped cauliflower. Give a quick mix.
Now add turmeric powder, red chili powder, garam masala powder and salt. Saute for a minute then add 1/2 cup of water and allow it to boil.
Once it start boiling, simmer and close it with lid and allow it to cook for another 10 minutes. Stir in between to avoid burning.
After 10 minutes, cauliflower turns soft and cooked well. At this stage, mash the cauliflower using a masher.
[Tip: If you don't have masher at home, you can use spoon or spatula.]
Once you mashed cauliflower completely, now add 1 tsp of pepper powder and mix it well. After 1 minute, switch off the flame and keep it aside.
Next add water in batches and knead slowly to gather all flour and finally add 1 tsp of oil and knead it well till the flour is non-sticky.
[Tip: Use luke warm water to get smooth and soft dough.]
In meanwhile lets start preparing stuffing.
In a pan add oil, once oil gets heated up add finely chopped tomatoes. Once tomatoes mashed completely add finely chopped cauliflower. Give a quick mix.
Once it start boiling, simmer and close it with lid and allow it to cook for another 10 minutes. Stir in between to avoid burning.
[Tip: If you don't have masher at home, you can use spoon or spatula.]
Once you mashed cauliflower completely, now add 1 tsp of pepper powder and mix it well. After 1 minute, switch off the flame and keep it aside.
How to stuff gobi and prepare paratha :
All set ready for making gobi parathas !
After resting the dough for 20 minutes, it becomes even softer and smooth. Now knead it again and make big sized ball dough.
Next dust the ball in wheat flour and start rolling. Initially roll it into slightly thicker.
Now add 1 tbsp full of prepared gobi stuffing in the center and start gathering the sides of the chapathi. [Tip: it's like pleating a saree]
After joining all sides together, pinch of the extra part if any.
First slightly press and flatten using your palms. Then flip over and start rolling gently. Give pressure only at the corners. Be very gentle and careful so that stuffing don't comes out.
[Note: dust some flour while rolling.]
Stop rolling once you rolled to the size of the chapathi.
Roasting:
Gobi Paratha ready! Serve hot with raita or sauce or pickle or pudina chutney.
Health benefits of each Ingredients used in this recipe:
All set ready for making gobi parathas !
[quick notes: I got 3 big sized ball for 1 cup of wheat flour]
Next dust the ball in wheat flour and start rolling. Initially roll it into slightly thicker.
Now add 1 tbsp full of prepared gobi stuffing in the center and start gathering the sides of the chapathi. [Tip: it's like pleating a saree]
After joining all sides together, pinch of the extra part if any.
First slightly press and flatten using your palms. Then flip over and start rolling gently. Give pressure only at the corners. Be very gentle and careful so that stuffing don't comes out.
[Note: dust some flour while rolling.]
Stop rolling once you rolled to the size of the chapathi.
Roasting:
Chapathi will be little heavy compared to normal chapathi.
Now heat a dosa tawa and place the rolled gobi parathas and cook for a minute, drizzle some oil at the sides.
When the base is cooked slightly, flip over. Apply oil/ghee on both sides and cook for a minute. Cook until both sides are properly cooked.
[Tip: Press slightly at the corners and the center once you brushed up with oil/ghee, to make puffed parathas]
Gobi Paratha ready! Serve hot with raita or sauce or pickle or pudina chutney.
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Wheat – also known as Gothumai in Tamil, Godima in Telugu, Godhi in Kannada, Atta in Hindi, Gothambu in Malayalam. Wheat, one of the most commonly used cereal grains in North India. It controls obesity, improves body metabolism, prevent diabetics, breast cancer, provides energy to the body to function properly. It is very easy to incorporate such a healthy grain in our daily diets.
Ingredient 2:
Salt – also kown as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 3:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 4:
Cauliflower – which is a vegetable similar to broccoli and cabbage. I guess they all belong to the same family. The word cauliflower derived from Latin word “Caulis” which means cabbage with a flower. It is a healthiest veggie with significant source of minerals and vitamins. They are very low in fat but high in vitamins. It is excellent source of vitamin C and K, manganese, helps to maintain cholesterol level, purifies blood, rich in fiber as well.
Ingredient 5:
Tomato - also known as Thakkali in Tamil, Goore Hannu in Kannada, Tamatar in Hindi, Tamata in Telugu. Tomato is considered to be both fruit and vegetables are nutrient rich which supports healthful skin, reduces risk of heart disease, great source of vitamin C and Fiber, great source of Antioxidant. When comes to healthy skin, I must talk about the beauty tips. Apply raw tomato to acne for shrinkage. Mash and mix it honey to form a paste and use a mask and rinse off after 15 minutes.
Ingredient 6:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 7:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 8:
Garam Masala Powder – Garam masala powder, most flavorful masala powder in our kitchen shelves. It is a mix of all flavored spices like fennel seeds, cumin seeds, cardamom, cinnamon, cloves, pepper corns, red chillies, staranise, nutmeg, coriander seeds, you can add spices as per your own taste. All these spices are dry roasted and grounded into powder and are used in recipes for flavor. Since it is a mixture of many spices, this has bundles of health benefits, including Anti-inflammatory and anti-oxidants (via cumin seeds), good for teeth (via cloves), slows the aging process etc.,
Ingredient 9:
Pepper Corns – also known as Milagu in Tamil & Malayalaym, Miriyaalu in Telugu, Menasina Kalu in Kannada, Kalimirchi in Hindi. Pepper which is a flavor enhancer are used both as spices as well as for medicinal treatments. It has antibacterial properties, hence used for preserving foods, helps in digestion, for treating cold and cough, helps to keep digestive system healthy, suppresses fat accumulation inturn helps in weight loss, helps to treat dandruff. Tip: 1. Add a teaspoon of pepper powder and a teaspoon of turmeric powder to warm milk and drink before going to bed relieves cold and cough. 2. For treating dandruff, apply curd mixed with a teaspoon of pepper powder to the hair, leave it for 30 minutes and wash the hair in the plain water. Do not use shampoo.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Wheat – also known as Gothumai in Tamil, Godima in Telugu, Godhi in Kannada, Atta in Hindi, Gothambu in Malayalam. Wheat, one of the most commonly used cereal grains in North India. It controls obesity, improves body metabolism, prevent diabetics, breast cancer, provides energy to the body to function properly. It is very easy to incorporate such a healthy grain in our daily diets.
Ingredient 2:
Salt – also kown as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 3:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 4:
Cauliflower – which is a vegetable similar to broccoli and cabbage. I guess they all belong to the same family. The word cauliflower derived from Latin word “Caulis” which means cabbage with a flower. It is a healthiest veggie with significant source of minerals and vitamins. They are very low in fat but high in vitamins. It is excellent source of vitamin C and K, manganese, helps to maintain cholesterol level, purifies blood, rich in fiber as well.
Ingredient 5:
Tomato - also known as Thakkali in Tamil, Goore Hannu in Kannada, Tamatar in Hindi, Tamata in Telugu. Tomato is considered to be both fruit and vegetables are nutrient rich which supports healthful skin, reduces risk of heart disease, great source of vitamin C and Fiber, great source of Antioxidant. When comes to healthy skin, I must talk about the beauty tips. Apply raw tomato to acne for shrinkage. Mash and mix it honey to form a paste and use a mask and rinse off after 15 minutes.
Ingredient 6:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredient 7:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 8:
Garam Masala Powder – Garam masala powder, most flavorful masala powder in our kitchen shelves. It is a mix of all flavored spices like fennel seeds, cumin seeds, cardamom, cinnamon, cloves, pepper corns, red chillies, staranise, nutmeg, coriander seeds, you can add spices as per your own taste. All these spices are dry roasted and grounded into powder and are used in recipes for flavor. Since it is a mixture of many spices, this has bundles of health benefits, including Anti-inflammatory and anti-oxidants (via cumin seeds), good for teeth (via cloves), slows the aging process etc.,
Ingredient 9:
Pepper Corns – also known as Milagu in Tamil & Malayalaym, Miriyaalu in Telugu, Menasina Kalu in Kannada, Kalimirchi in Hindi. Pepper which is a flavor enhancer are used both as spices as well as for medicinal treatments. It has antibacterial properties, hence used for preserving foods, helps in digestion, for treating cold and cough, helps to keep digestive system healthy, suppresses fat accumulation inturn helps in weight loss, helps to treat dandruff. Tip: 1. Add a teaspoon of pepper powder and a teaspoon of turmeric powder to warm milk and drink before going to bed relieves cold and cough. 2. For treating dandruff, apply curd mixed with a teaspoon of pepper powder to the hair, leave it for 30 minutes and wash the hair in the plain water. Do not use shampoo.
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