Cheesy Gobi Paratha: Irresistibly Delicious Indian Flatbread
1 hour 15 minutes
1189 reads
About Cheesy Gobi Paratha: Irresistibly Delicious Indian Flatbread
Craving ultimate comfort? Dive into the warm, cheesy embrace of these Gobi Stuffed Parathas. This innovative twist on a classic Indian flatbread delivers crispy, flaky layers bursting with savory spiced cauliflower and gooey melted cheese.Imagine the satisfying crunch yielding to a soft, flavorful interior. Surprisingly easy to make, these parathas are a delightful fusion of textures and tastes, perfect for any meal from breakfast to dinner.Whether you're seeking a hearty start to your day or a comforting end, this recipe promises to become a new family favorite.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep45 minutes
Cook30 minutes
Total1 hour 15 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 1/2 tsp Salt or to taste
- 1/2 tsp Carom Seeds ajwain
- Water as needed
Cauliflower Filling
- 2 cup Cauliflower grated
- 1/2 tsp Cumin Seeds
- 1/2 tsp Chili Powder optional, red
- 1 Chili chopped, green
- 2 tbsp Coriander chopped
- 1/2 tsp Salt or to taste
Other
- 4 cubes Cheese
- Ghee Or Oil for cooking
- Whole Wheat Flour for dusting, whole
Instructions
- In a large bowl, combine the whole wheat flour, salt, carom seeds, and water. Mix well to form a soft, pliable dough. Add water gradually as needed. Kneading the dough until smooth ensures a tender paratha.
- Cut the cauliflower into large florets. Boil 1 liter of water with 1 teaspoon of salt. Blanch the cauliflower florets in the boiling water for 2 minutes to soften them slightly. This helps the cauliflower cook evenly in the paratha.
- Grate the blanched cauliflower using a hand grater. Squeeze out excess water from the grated cauliflower. This prevents the filling from becoming watery and ensures a crispy paratha.
- In a bowl, combine the grated cauliflower, cumin seeds, red chili powder, green chili, chopped cilantro, and salt. Mix well to combine all the flavors.
- Divide the dough into small portions. Roll each portion into a small circle. Place a spoonful of the cauliflower filling in the center of each circle. Top with grated cheese.
- Bring the edges of the dough together to enclose the filling completely, forming a ball. Gently flatten the ball and dust it with whole wheat flour.
- Heat a flat griddle or tawa over medium-high heat. Roll out the filled dough ball into a thin circle, dusting with flour as needed to prevent sticking.
- Place the rolled paratha on the hot tawa. Cook for a few seconds until it starts to puff up and change color. Flip the paratha and spread a small amount of ghee or oil on the cooked side. This adds flavor and helps create a crispy texture.
- Flip the paratha again and cook the other side until golden brown and crispy, pressing gently with a spatula to ensure even cooking. Repeat the process for the remaining parathas.
Recipe Notes
Good To Know
- For a perfectly sealed parantha that doesn’t leak cheese while cooking, chill the stuffing mixture for 10–15 minutes before filling. This firms up the cheese and helps it stay inside during rolling and frying.
- If you prefer an extra crispy crust, brush both sides of the rolled parantha lightly with desi ghee before placing it on the hot tawa, and cook on medium heat to ensure even browning and crunch.
- Try adding a tablespoon of finely chopped pickled jalapeños or olives to the stuffing for a tangy fusion twist.
Expert Tips
- Use a combination of cheeses for a richer flavor profile. A blend of shredded cheddar and crumbled paneer works well.
- Don't overstuff the paranthas. Too much filling can make them difficult to seal and prone to bursting during cooking.
- Serve these paranthas with a dollop of plain yogurt or a side of raita for a cooling contrast to the spicy filling.
Storage Instructions
- Leftover paranthas can be cooled, wrapped in foil, and reheated in a preheated oven at 180°C (350°F) for 5–7 minutes to restore their crunch without making them soggy.
Related Posts You May Like
Recipe Nutrition
Calories: 222kcalCarbohydrates: 23gProtein: 3gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 570mgFiber: 1g
Manisha Lalwani
Articles: 5
6 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to try this recipe!
This looks incredible! I need to try it.
This looks so good! Appreciate the share.
I m drooling
So delicious! Excited to make it.
What a delicious idea! Thanks for sharing.