Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Print Pin
5 from 1 vote

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed/ Gobhi paratha is very tasty to eat and also it is made very quickly, as well as there are not many calories in cauliflower, so eating it also keeps your weight under control.
If your mind is doing something good and spicy then cauliflower stuffed paratha is a very good option.
Follow the steps given below to make Cauliflower Stuffed Flatbread/ Gobhi Paratha…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7 People
Calories 54kcal
Cost 40 rupee

Equipment

  • Big Bowl
  • Kadhai / Fry Pan
  • Big Spoon
  • Tawa
  • Grater
  • Knife
  • Small Bowl
  • Plate

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 14 tsp Wheat Flour/ Atta, 1 paratha will take 2 tsp of wheat flour
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Garam Masala
  • 3/4 tsp Raw Mango Powder/ Amchur Powder
  • 10 tsp Oil/ Desi Ghee
  • 1/2 tsp Cumin Seed/ Jeera
  • 1 pinch asafoetida/ Heeng
  • 1 Unit Big Onion / Bada Pyaz, optional
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Coriander Powder/ Dhaniya Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt/ Namak

Instructions

  • To make cauliflower paratha take 14 teaspoons of flour.
    To make cabbage paratha take 14 teaspoons of flour.
  • Add 1/4 teaspoon salt to the flour, add 2 tsp oil in flour and mix oil with flour.
    Add 1/4 teaspoon salt to the flour.
  • Now take water in a glass.
    Now take water in a glass.
  • Knead the dough by adding a little water, take care not to add more water at one time.
    Knead the dough by adding a little water, take care not to add more water at one time.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
    Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Make small holes in the dough and sprinkle few drops of water in it.
    Make a few holes in the dough and sprinkle few drops of water in it.
  • Cover the dough with a plate for at least 5 minutes.
    Resulting the dough settles well so that the paratha can be soft and well-formed.
    Cover the dough with a plate for at least 5 minutes.
  • After this take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Cauliflower contains insects, so wash the cauliflower with hot water.
    Warm the water in a vessel, add salt to the water.
  • Water does not have to boil, water must be warm.
  • Break the cauliflower into pieces and put the pieces in hot water and leave it for at least 10 to 15 minutes.
  • After 10 minutes to 15 minutes remove the pieces of cauliflower and wash them with clean water.
  • Now grate the cauliflower with the grater.
    Now grate the cauliflower with the grater.
  • Take a big onion, finely chop the onion.
    This step is optional if you don't like onion avoid this step.
    Take a big onion, finely chop the onion.
  • Take a green chili, wash the chili water, chop the green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Cut approximately 2 tablespoons of green coriander leaves.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • Turn the flame on high.
  • When the oil is hot, then add cumin seeds to the oil.
    When the oil is hot, then add cumin seeds to the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida.
  • After this add chopped onion, fry the onion for 2 minutes.
    After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped green chilies, fry onions, and green chilies.
    After this add chopped green chilies, fry onions and green chilies.
  • Fry the onion until light brown.
    Fry the onion until light brown.
  • Now add the grated cauliflower.
    Now add the grated cabbage.
  • Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cauliflower.
    Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cabbage.
  • Add salt with it.
    Add salt along with it. Turn down the flame to medium.
  • Turn down the flame to medium.
  • Now fry the cauliflower.
    Now fry the cauliflower
  • Fry the cauliflower for 5 minutes.
    Fry the cauliflower for 5 minutes.
  • Press cauliflower with hand, weather the cauliflower is cooked or not.
    Check cabbage with hand, weather the cabbage is cooked or not.
  • When the cauliflower is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
    When the cabbage is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
  • And fry the cauliflower for 2 minutes.
  • Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
    Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
  • Mix coriander leaves well with a spoon.
    Now take out the cabbage spices in a separate plate.
  • Now take a little cauliflower in a spoon and eat to check if the spice is made right, that is, the salt is fine or not.
    Now take out the cabbage spices on a separate plate.
  • Now take out the cauliflower spices on a separate plate.
    Now take out the cabbage spices on a separate plate.
  • Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
    Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
  • After this, take out the dough in a bowl and keep it.
    After this, take out the dough in a bowl and keep it.
  • Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
    Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
  • If you use more oil in the paratha then take a little more oil. You can also use desi ghee or butter instead of oil.
  • Now take a rolling pin to make paratha.
  • To make the paratha, put the griddle/ tawa on the gas.
    Turn down the flame to medium.
    To make the paratha, put the griddle/ tawa on the gas.
  • Take 30 grams of dough.
    Make the dough in a circular shape.
    Take 30 grams of dough.
  • After this, apply a little flour dust on the dough and roll it to make 4-inch disc.
    After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
    Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
    Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now dip the dough in flour dust.
    Now dip the dough in flour dust.
  • After this, roll the paratha with a light hand, so that stuffing should not come out from the dough.
  • Spread more flour dust around the dough so that the parathas can be rolled well.
    Wrap more flour dust around the dough so that the parathas can be rolled well.
  • The size of the paratha disc should be 4 to 5 inches.
    The size of the paratha disc should be 4 to 5 inches.
  • If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
    If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
  • Now put the paratha on the griddle/ tawa.
    Now put the paratha on the griddle/ tawa.
  • Change the side of the paratha after 30 seconds.
    Change the side of the paratha after 30 seconds.
  • Again Change the side of the paratha after 40 seconds.
    Again Change the side of the paratha after 40<span class="wprm-timer" data-seconds="40"></span> seconds.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
    Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
    Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
  • Press and roast the paratha with the help of a spoon.
    Press and roast the paratha with the help of a spoon.
  • Properly cook the paratha, paratha should not be uncooked.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
    Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the remaining parathas as well.
    Eat the paratha with Tamatar Dhaniya Chutney and curd.
    Make the remaining parathas as well. Eat the paratha with green chutney and curd.
  • Bake the remaining flour parathas as well. Eat the paratha with green chutney and curd.

Poori / Puri

Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.
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5 from 2 votes

Poori / Puri / Deep-Fried Bread

Puri or Poori is a deep-fried bread, famous in Indian subcontinent. This recipe is eaten for breakfast or snacks to change the taste. It is usually served with bhaji or curry. It can also be eaten with sweet dishes. It is also served on special occasion or ceremonial functions along with other vegetable food or with sweet dish, offered in prayer as prasadam. Puri can be prepared with wheat flour ( atta ), sooji (coarse wheat flour) or with maide known as refined wheat flour. You can also add ajwain or cumin seed while kneading the dough to change the taste of poori. The dough rolled out in small circle and then deep fried in ghee or vegetable oil. At the time of deep frying, puri puff up like a round ball because moisture in the dough changes into steam, which try to expand in all directions. When they golden brown in color or cooked, they are removed from oil and can served hot. At the time of frying ,they may be pricked with a fork before deep frying to make flat puris for chat or bhel puri, this is also called as mathari. A punctured poori does not puff because of on steam inside poori as it it already escaped at the time of prickling. Poori also taste good with mango pickle.
Course Breakfast, Dinner, Lunch, Main Dish, Snacks, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main, snacks
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 5 People
Calories 15kcal
Cost 15 rupee

Equipment

  • Kadhai / Fry Pan
  • Big Spatula
  • Bowl
  • Rolling Pin/ Belan
  • Rolling Board/ Chakla

Ingredients

  • 10 tsp Wheat Flour/ Atta, 2 tbsp is good foe making 1 poori
  • Water require to kneading the dough
  • 2 tsp Oil for kneading the dough
  • 100 ml For deep frying, or as per required

Instructions

  • First take wheat flour for kneeing the dough.
    First take wheat flour for kneeing the dough. Add the water in the little amount and knead tight dough.
  • Add 2 tbsp oil in the flour. Mix oil with flour.
    Add 2 tbsp oil in the flour. Mix oil with flour. Add the water in the little amount and knead tight dough.
  • Add the water in the little amount.
    Add the water in the little amount and knead tight dough.
  • And knead tight dough.
    Add the water in the little amount and knead tight dough.
  • Cover the dough with cotton cover or any plate and rest it for 10 minute. Mix and press the dough again.
    Divide the dough into small lemon size balls.
  • Divide the dough into small lemon size balls.
    Divide the dough into small lemon size balls.
  • Place the fry pan or kadai on the gas with high flame.
    Place the fry pan or kadai on the gas with high flame.
  • Dust the dough ball lightly with flour.
    Dust the dough ball lightly with flour.
  • Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
    Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
  • Meanwhile oil would be hot enough, check with drop a very small ball into oil. If the oil becomes hot, that circular ball will come up on the upper layer of oil. Now oil is hot enough to fry the poori.
    Place the fry pan or kadai on the gas with high flame.
  • Place the poori into oil.
    Place the poori into oil.
  • Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
    Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
  • When the poori puffs up, flip the poori other side for few seconds.
    When the poori puffs up, flip the poori other side for few seconds.
  • Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
    Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  • Now take the poori out on a tissue paper.
  • Back and front both sides of poori is cooked.
    Back and front both sides of poori is cooked.
  • Now One more poori i will guide you, In this poori I will not cover the dough ball with flour. This time apply little amount of oil as the cover for dough ball. By this process oil be be clean after cooking all the poori’s.
    Now One more poori i will guide you, In this poori I will not cover the dough ball with flour. This time apply little amount of oil as the cover for dough ball. By this process oil be be clean after cooking all the poori's.
  • Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
    Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
  • Place the poori into oil.
    Place the poori into oil.
  • Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
    Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
  • When the poori puffs up, flip the poori other side for few seconds.
    When the poori puffs up, flip the poori other side for few seconds.
  • Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  • Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
    Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  • Now take the poori out on a tissue paper.
    Now take the poori out on a tissue paper.
  • Cook the rest of poori in the same way.
    Cook the rest of poori in the same way.
  • Cook the rest of poori in the same way.
  • check both sides
  • Poori is ready. Serve these yummy poori’s with aloo curry, chhola, curd, pickle, raita or chutney also.
    Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.

Notes

  1. You can add sooji / rava while kneading the dough to get more crispy poori’s.
  2. You can also add ghee or oil while kneading the dough.
  3. Do not fry poori in very hot oil otherwise it will burn the poori’s.
  4. You can also make poori of maida flour / refined wheat flour.
You can try below chutney’s with Poori …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni
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