How to Make Gobhi Paratha - Step by Step Recipe for This Punjabi Breakfast

Going back to my earlier post about Aalu Parathas, yes, we Channis are a family obsessed with parathas, especially for Sunday breakfast. Though my dad is an aalu paratha addict, I get bored of monotony and beg mom to make gobhi or mooli parathas once in a while.

Today I decided to make gobhi parathas and realised that though it is quicker to make than its aalu version, it is a tricky one. The gobhi tends to keep peeking out, especially as it is not as soft as mashed potato. However, the flavour justifies the effort. Also, you could avoid the ginger if you want (many recipes do), but my family has always added it in and we love the heat it gives to the paratha.

Recipe

Makes 4 parathas
Time taken: 10 minutes

Ingredients:

Cauliflower (gobhi) - 1/2 (grated by hand)
Ginger (adrak) - 1/2 an inch (very finely chopped)
Salt - To taste
Green chilli - 1 (finely chopped)
Red chilli powder - 1/3 tsp if the green chilli is not spicy enough (you can also skip)
Garam masala - 1/3 tsp
Aata (dough used for making chapatis)

Method:

1) Chop the ginger and green chilli finely. Try to use the thin chilli, it is not easy to find it in Singapore and thus I have used this larger (but not as potent) version.

2) Grate the cauliflower. Mix in the masalas as well as the ginger and green chilli.

3) Make a round ball with the dough. Now, with your fingers, flatten it out a little so it fits the palm of your hand. Add 1 tbsp of the gobhi mixture in the center.

4) Now with your finger tips, flatten the corners and start curling them in so as to enclose the mixture. Refer to the picture below.

5) When the entire ball is enclosed, softly roll in dry flour and flatten out with a rolling pin. Be very careful now so that the mixture doesn't break out of the dough. If it does, in places, just put a little aata and carry on.

6) Heat the tawa on high heat. When hot, place the paratha. Cook on one side for a minute, add 1/2 tsp oil to the top of the paratha and flip. Cook the bottom for a minute or two, pressing the corners with a flat spoon. Add oil on top and turn once more. Cook for a minute, till done and remove. Enjoy with dahi or butter/ malai and pickle.