Dhaba Style Gobhi Parathe

Name: Dhaba Style Gobhi Parathe
Total time: 600 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: For dough; 1 cup wheat flour; 1 tsp carom seeds; As per taste Salt; as needed Water; 1 tbsp oil; For stuffing; 2 cups grated cauliflower; 1 tsp cumin seeds; 1 tbsp coriander powder; 1 tsp red chilli powder; 1 tsp turmeric powder; 1 tsp chilli flakes; 1 tbsp gram flour; 1 tbsp oil

Chef Tripti Saxena @cook_9959630

Ghaziabad

#Win
#Week6

Chef Tripti Saxena @cook_9959630

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Ingredients

10 min.

2-3 servings

For dough
1 cupwheat flour
1 tspcarom seeds
As per tasteSalt
as neededWater
1 tbspoil
For stuffing
2 cupsgrated cauliflower
1 tspcumin seeds
1 tbspcoriander powder
1 tspred chilli powder
1 tspturmeric powder
1 tspchilli flakes
1 tbspgram flour
1 tbspoil

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Steps

10 min.

1

Making Gobhi paratha stuffing:-
In a kadai, take all the stuffing ingredients.
mix everything very well. keep aside. The stuffing is ready.
2

Kneading dough-
in a large mixing bowl take 1 cup whole wheat flour, salt, oil, and water.mix everything and begin to knead into a smooth and soft dough. Assembling and stuffing gobhi paratha-
pinch two small balls from the dough. roll them between your palms.
flatten them and dust them with whole wheat flour. With a rolling pin, roll them into about 4 to 5 inches diameter rounds. try making both rounds of the same size.
3

On one of the rolled dough circles, place the gobhi stuffing in the center and keep about 1-inch empty space from the sides. Gently place the second circle on top and press and seal the edges with your fingertips. Dust some flour on the stuffed paratha. begin to roll the paratha. Dust some more flour if required. roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
4

Making Gobhi paratha-
on a hot tawa place the rolled paratha. the tawa should be hot and not at a low temperature. cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.
when the base is partly cooked, flip the paratha. spread some ghee on the partly cooked part. flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the paratha. Spread some ghee on this side too.
5

Flip again once or twice till both sides are cooked properly. you should see crisp brown spots on the paratha. Press the paratha edges with a spatula, so that they are fried well. Once the paratha has cooked well. Remove them from the pan and serve them hot.