Winters are here and it is the best time to enjoy seasonal vegetables like radish, cauliflower, cabbage etc. We at Bangalore get cauliflower in abundance round the year. My family relishes stuffed cauliflower parathas. Cauliflowers are extremely healthy and is also a versatile vegetable.
Gobi Stuffed Paratha – Easy Recipe
Cauliflower contains the goodness of vitamin C, K, B6, and manganese. In fact, the manganese present in cauliflowers helps boost a child’s metabolism. It works as an immunity shield to protect the body against fatal diseases like heart disease and cancers. Here goes the recipe for gobi stuffed paratha.
Ingredients to Prepare Gobi Stuffed Paratha
- Shredded cauliflower – 1 cup
- Whole wheat flour – To make parantha
- Garlic cloves – 5 nos (finely chopped)
- Meat masala – 2 teaspoons
- Pepper powder – 1 spoon
- Turmeric powder – ¼ teaspoon
- Cumin powder – 1 teaspoon
- Coriander leaves – 1 tablespoon (finely chopped)
- Ghee – 2 tablespoons
- Salt – to taste
Method To Prepare Gobi Stuffed Paratha
- Take a pan, heat 1 spoon of oil, add finely chopped garlic cloves followed by shredded cauliflowers.
- Cook the cauliflowers in medium flame for 2 minutes, add meat masala, pepper powder, turmeric powder, cumin powder, and salt .
- Cook for 7-9 minutes in medium flame or until excess moisture from cauliflower evaporates.
- Turn off the flame and add finely chopped coriander leaves to the cauliflower stuffing.
- Allow the gobi stuffing to cool and meanwhile, prepare the dough for stuffed parantha.
- Take a large mixing bowl and add whole wheat flour and salt, knead a soft dough using boiled milk. Once the dough is ready cover and keeps it aside for 15 minutes.
- Take a small-sized dough and roll it into a thick roti.
- Keep 1 teaspoon of gobi stuffing in the center of the dough and seal the dough and round it with your fingers gently.
- Now roll them with a rolling pin into round gobi stuffed parathas. Make sure you don’t apply much pressure else the mix will spill off.
- To cook out the cauliflower stuffed paratha on hot tawa and cook both the side until small blisters start to appear on the paratha. Sprinkle ½ spoon of ghee on both the sides while cooking.
- Serve the gobi paratha with hot butter and curd.
Tips
1. Take extra care while cleaning the cauliflower, cut each floret and check thoroughly for the presence of insects .
2. Once done, place the florets of the cauliflower in a mixture of luke water, turmeric and salt, for about 15 minutes. Finally, rise the cauliflower florets in clean water for 2 times.
3. To save time, you can also prepare the gobi stuffing previous night, refrigerate it and use the same next morning.
