Gobi Paratha is a flexible food item. There are reasons why this paratha is versatile. Imagine a food item you can eat as a main course & also as an accompaniment at the same time.
Additionally, you can consume it for lunch, dinner or breakfast. A step further, it is an evergreen substitute for chappati. Why? Because Indians love eating sabji with paratha.
Anything & everything you can do with gobi paratha. Now that we know its multipurpose usage, why not make one for ourselves? We will start with the ingredient first. Here are they.
- For a spicier paratha add green chillies more.
- Jeera, aka cumin seeds here, will add the nutty flavour. Don’t skip jeera, or else the masala will be plain & miss the taste.
- We do not recommend you to blanch the cauliflower as it will release too much water after grating. Also, use fresh cauliflower.
- Be careful with the stuffing. Overstuffing will break the paratha, and understuffing will make it lack any flavour. You will only experience the dough in your mouth with under-stuffing.
- Avoid grating the cauliflower in a food processor as there are chances that it will not give the desired result.
- You can stuff raw cauliflower (without cooking) along with the spice. But then you have to pack the paratha with another layer of flattened dough over the stuffing. Seal the edges by pressing them all around to not let the stuffing escape.
- If you are using raw stuffing, apply ghee/oil to the flattened dough before placing the filling.
- The texture of the dough must be smooth and soft but loose to make a crisp paratha. Unfortunately, the thick and sticky paratha will not let you get the perfect texture.
Hence, that was it with the gobi paratha recipe today.