Gobhi Paratha with Curd (Home-Style)
40 minutes
1 read
About Gobhi Paratha with Curd (Home-Style)
Whole wheat parathas stuffed with a spiced cauliflower filling, cooked on a tawa with just a little oil. The filling is full of flavour from ginger, green chilli, ajwain and amchur.Served with cool, fresh curd, it is a hearty breakfast that feels like a treat.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Dough
- 1 cup Whole wheat flour
- 1/2 cup Water Adjust as needed for a soft dough
- 1/4 tsp Salt
- 1/2 tsp Oil
For the Cauliflower Stuffing
- 1 cup Cauliflower Finely grated
- 1/2 tsp Salt Used to draw out the water from the cauliflower
- 1 Green chilli Finely chopped
- 1/2 tsp Ginger Freshly grated
- 2 tbsp Fresh coriander leaves Finely chopped
- 1/2 tsp Cumin powder
- 1/4 tsp Ajwain Carom seeds
- 1/2 tsp Red chilli powder Adjust to taste
- 1/4 tsp Amchur Dry mango powder
- 1/4 tsp Garam masala
Instructions
Making the Dough
- Mix the whole wheat flour, salt, oil and water and knead into a soft, smooth dough. Cover and rest for 15 minutes while you prepare the stuffing.
Preparing the Stuffing
- Mix the grated cauliflower with 1/2 teaspoon salt and leave for 5 minutes. Squeeze out all the water with your hands or in a clean cloth. This step is important, as wet stuffing will tear the paratha.
- Mix the squeezed cauliflower with the green chilli, ginger, coriander, cumin powder, ajwain, red chilli powder, amchur and garam masala.
Stuffing and Cooking the Parathas
- Divide the dough into 4 equal portions. Roll one portion into a 4-inch circle, place about 2 tablespoons of stuffing in the centre, gather the edges to seal, and flatten gently. Roll into a 6-inch paratha using light, even pressure.
- Heat a tawa over medium heat. Cook the paratha for 1 minute, flip, drizzle 1/2 teaspoon of oil around the edge and cook until golden spots appear. Flip once more, press gently and cook until both sides are golden. Repeat with the remaining parathas and serve hot with the curd.
Recipe Notes
Good To Know
Gobhi paratha is a classic North Indian breakfast. Grating the cauliflower very fine and squeezing out the water is the secret to a filling that stays inside the paratha.How to Use in the Meal Plan
Serve 2 parathas with 1/2 cup of curd as your breakfast. It is a weekday recipe and takes about 40 minutes.Expert Tips
Squeeze the cauliflower really well, as any water will make the paratha soggy and cause tearing. Do not overfill, as 2 tablespoons per paratha is enough. Roll gently with light pressure, and cook on medium heat so the filling cooks through.Serving Suggestion
Serve hot with fresh curd. A small spoon of pickle on the side is traditional.Storage Instructions
Parathas are best eaten fresh. Leftovers keep in the refrigerator for 1 day and reheat on a tawa.Related Posts You May Like
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Recipe Nutrition
Calories: 381kcalCarbohydrates: 51gProtein: 20gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 981mgPotassium: 390mgFiber: 10gSugar: 3gVitamin A: 187IUVitamin C: 27mgCalcium: 195mgIron: 4mg
