How to make Gobi-paratha | Recipe









For breakfast and supper, Whenever You can visitors were surveyed Gobi-paratha and butter flavor sauces and the broken equipment. Today they make the cabbage paratha.


For the wheat dough
  • 3 cups wheat flour/atta
  • 1 cups water or increasingly if required
  • Salt (discretionary)
  • Ghee or oil (discretionary)
For the stuffing
  • ½ a cauliflower head, ground finely
  • 1 green stew, cleaved finely
  • Gram masala powder as required
  • Red stew powder as required
  • Salt to taste
For roasting the parathas
  • Ghee/clarified butter as required
For simmering the parathas
  • Ghee as required

Preparation Method

  • Firstly, manipulate the wheat flour with water to a smooth dough. Cover and keep aside.
  • Grate the cauliflower with a fine grater.
  • Add slashed green chilies to it and keep aside.
  • Take a medium measured ball from the dough.
  • Reveal a little circle around 3 inches in breadth from the dough ball.
  • Include a couple of tablespoons of the ground Gobi/cauliflower blend in the inside on top of the took off circle. Be cautious as not to under stuff or overstuff the paratha.
  • Bring the edges of the dough, go along with them and straighten them.
  • Presently roll the stuffed parathas delicately to a size of a chapatti or roti.
  • Broil the Gobi paratha with ghee till cooked and consistently roasted on both sides.
  • Serve Gobi-paratha hot with yogurt, pickle or white spread.
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