BM #92 Day 7 -
The heavenly taste of Gobi Paratha (Cauliflower Paratha) for breakfast makes my mouth water. The shredded cauliflower with spices filled in a paratha sounds so easy to think about. But the challenge is that cauliflower when shredded and salted, leaves a lot of water.
To get around this problem, shred the cauliflower (or pulse it in a food processor), put it in an airtight container and refrigerate for 6-7 hours. It turns out very dry. Make sure salt is added just before the paratha preparation.
The alternative is to squeeze out the water from the salted cauliflower, thereby removing key nutrients from the filling.
I shredded the cauliflower the previous night and made the parathas in the morning.
Here is a recap of the week,
A - Achari Aloo Paratha
B - Boondi Paratha
C - Cheeni Ka Paratha
D - Dal Paratha
E - Edamame Paratha
F - Fried Naan
Recipe Source Pooja
Ingredients -
Wheat Flour 1 1/2 cups
Water as needed to knead the flour
Oil 1 tsp
Salt as needed
Butter for shallow frying
For the Filling -
Cauliflower, riced/grated 1 cup
Onions, finely chopped 2 Tbsp
Green chilies finely chopped 2-3
Coriander leaves finely chopped 2 Tbsp
Salt, Ginger, Ajwain, Red Chili Powder, Garam Masala as needed
Method Of Preparation -
To Prepare the Filling -
Shred or Pulse the washed cauliflower florets, transfer them into an airtight container and refrigerate for 5-6 hours.
To the shredded cauliflower, add finely chopped onions, finely chopped green chilies, coriander leaves, salt, grated ginger, ajwain and garam masala. Mix well and set aside.
To make the Paratha -
Knead the chapati dough with the whole wheat flour, oil and salt with as much water as needed. Keep it covered for about 10-15 min.
Make 7 equal portions of the dough.
Shallow fry on a griddle/tawa until both the sides are done applying as much butter as needed. Repeat the procedure for all the parathas.
Serve warm with Raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
Makes 7
Posts
So true - the thought of gobhi paratha is making my mouth water too. Though I have finished dinner, I could easily sneak in one of those delicious looking parathas right away!
Beautifully stuffed gobi parathas, how prefect you have rolled them Harini. Just love gobi parathas very much with pickles and some curd.
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I love these Gobhi Parathas as well ! In fact I add salt to gobhi and crush it well , squeeze the water which we use to bind the dough , so all nutrients are intact and a huge portion of gobhi is stuffed .
Pulsing the gobhi is a great idea , will follow your tips the next time I make these awesome parathas .
Gobi paratha is my favorite that is the reason this is even my choice also for letter G. Just a dollop of butter or malai to enjoy its deliciousness
The parathas look so delicious Harini. That is a nice trick to avoid wasting nutrients from gobhi. With just yogurt, this would make a filling meal..
Gobhi parathas are something to die for hahha. Looking absolutely lip-smacking parathas, I love the click style too. Feels like making them now itself.
I usually don't like gobi sabji but love the parathas, so try and make them as much as possible. Leaving the grated cauliflower in the fridge is a good idea to get it dry.
Lovely share. A great way to feed the kids some veggies which they don't like and ideal for tiffin's too
I am so happy to be seeing all the tips for making the perfect gobhi paratha. Refrigerating sounds like a very doable option and I will definitely try that next time.
This is one of our favorites! And thanks for the tips Will try it out .Have been making note on various tips on this making this paratha :)
Looks amazing pperfect option for breakfast, one of mine fav paratha
Gobi paratha is my favorite stuffed paratha and your plate looks so inviting. I am sure your tips are surely helpful.