Gobi Paratha With Curd: A Favourite Indian-Subcontinent Dish

Veggie-stuffed whole wheat flour is a delicious way to start the day and fight morning brain fog. Additionally, the ideal combination of spices would satisfy your appetites on a deeper level. Since parathas are regarded as a hefty meal, having them for breakfast would be the ideal meal to serve. The best conceivable method to balance taste and health is to eat it with curd.

Quite simply discovered (or rather invented), in fact. The packed Indian paratha as we know it now dates back to the early mediaeval era, actually far before the 12th century CE. There are hundreds of various types of parathas now, all of which were originally created as sweets but come in a variety of shapes and sizes. Gobhi paratha is one of the most popular variations and tastes best when served with curd, however, most of them emerged through experimenting. There are many different ways to prepare the plain and packed types of parathas.

Ingredients:

1½ cups + 1/2 cup Whole Wheat Flour

2 cups grated Cauliflower (gobi)

1 small Potato, boiled, peeled, grated, optional

1/4 teaspoon Cumin Seeds

1 medium Onion, finely chopped

1 teaspoon Ginger-Garlic Paste

1 Green Chilli, finely chopped

2 tablespoons finely chopped Coriander Leaves

1 teaspoon Lemon Juice or Dry Mango Powder (Amchur Powder)

1/3 teaspoon Garam Masala Powder

1/8 teaspoon Turmeric Powder

1/4 teaspoon Red Chilli Powder

5 teaspoons Oil + for shallow frying

2 tablespoons Butter, 

Curd, for serving

Salt to taste

Method:

Mix 1½ cups flour, 2 teaspoons oil, and salt in a large wide-mouthed bowl. Add water as required in small incremental quantities and knead a smooth dough (like chapati or roti dough). Grease the surface of the dough with 1-teaspoon oil. Cover the dough with a plate and rest it for 15 minutes at room temperature

In the meantime, prepare the stuffing. Heat 2 teaspoons of oil in a pan over medium flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste, green chilli, and sauté for approx. 30 seconds.

Add grated cauliflower and salt and mix well

Cook it until the cauliflower mixture turns a little dry, for approx. 6-7 minutes. Stir in between occasionally to prevent sticking

Add garam masala powder, red chilli powder, turmeric powder, lemon juice (or dry mango powder), and coriander leaves. Mix well and cook for a minute. Add grated boiled potato

Mix properly and turn off the flame. Gobi masala stuffing is ready; let it cool for 5-7 minutes. Divide it into 6 equal portions

Divide dough into 6 equal parts and give them the round shape of the ball

Take 1/2 cup dry wheat flour on a medium plate for dusting. Take one dough ball, press it between your palms or on a roti-making board and make a flat pattie. Coat the pattie with dry wheat flour and place it on a rolling board/roti-making board (chakla). Roll it out into a thick circle of approx. 4-5 inch diameter. Put one portion of stuffing in the centre

Enclose it by pulling all round surface towards the top, seal the edges and again give a round shape of a ball

Gently press the stuffed ball on the rolling board and give it the shape of a pattie

Coat it with dry flour and roll it out into a raw stuffed paratha of approx. 6-7 inch diameter (like roti or chapati) having approx 1/2 centimetre thickness

Heat the tava over medium flame. Place the raw paratha on a hot tava/griddle and cook for around 30-40 seconds. Flip and spread 1/2 teaspoon oil evenly on each side with the help of a spatula and cook each side for approx 30-40 seconds. Flip and cook until golden brown spots appear on both sides

Transfer gobi paratha to a plate and spread butter on it. Prepare parathas from the remaining dough balls. Serve them hot with curd

The majority of people enjoy foods that are made using such basic ingredients that are frequently found in your kitchen. The dish is very swiftly prepared and doesn't leave your kitchen shelves with many stains. The number of spices could also be altered to suit your preferences, which would completely fit the majority of people and make it a fantastic good-to-go dinner.