Punjab

Gobi paratha

Name: Gobi paratha
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 1/2 cups atta whole wheat flour (wholemeal atta flour, chapati flour); Water, about 3/4 cup; 1 small head grated cauliflower; 2 finely chopped green chilli; 1 inch grated ginger; a handful coriander leaves (cilantro); 1/2 tsp ajwain (carom seeds); 1 tsp red chilli powder (indian red chili powder); 1 tsp garam masala; 1 tsp dry mango powder; Salt, to taste; 3 tbsp ghee

Grated cauliflower, ajwain and green chilli rolled inside a crisp paratha. Winter on a plate.

50 minTime

13 gProtein each

mediumSpice

Winter cauliflower2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

396kcalsame

13 gproteinsame

11 gfibresame

50minutessame

Gobi paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups atta

Waterabout 3/4 cup

Cauliflower1 small head, grated

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a handful

Ajwain (carom seeds)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Garam masala1 tsp

Dry mango powder1 tsp

Saltto taste

Ghee3 tbsp

Method

5 steps

1Knead the atta with a pinch of salt and water into a soft dough. Rest covered.
2Mix the grated cauliflower with salt and rest 10 minutes, then squeeze out the water. Mix in chilli, ginger, coriander, ajwain, chilli powder, garam masala and amchur.
3Roll a dough ball into a small round, place a ball of filling in the centre, gather the edges and seal. Dust with flour and roll gently into a 7 inch paratha.
4Cook on a hot tawa till brown spots appear on both sides, then smear ghee and press with a spatula till crisp.
5Serve hot with white butter, curd and pickle.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Gobi paratha

Grated cauliflower, ajwain and green chilli rolled inside a crisp paratha. Winter on a plate.

50 minTime

13 gProtein each

mediumSpice

Winter cauliflower2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

396kcalsame

13 gproteinsame

11 gfibresame

50minutessame

Gobi paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups atta

Waterabout 3/4 cup

Cauliflower1 small head, grated

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a handful

Ajwain (carom seeds)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Garam masala1 tsp

Dry mango powder1 tsp

Saltto taste

Ghee3 tbsp

Method

5 steps

1Knead the atta with a pinch of salt and water into a soft dough. Rest covered.
2Mix the grated cauliflower with salt and rest 10 minutes, then squeeze out the water. Mix in chilli, ginger, coriander, ajwain, chilli powder, garam masala and amchur.
3Roll a dough ball into a small round, place a ball of filling in the centre, gather the edges and seal. Dust with flour and roll gently into a 7 inch paratha.
4Cook on a hot tawa till brown spots appear on both sides, then smear ghee and press with a spatula till crisp.
5Serve hot with white butter, curd and pickle.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gobi paratha

Make it your way

Ingredients

Method

Gobi paratha

Make it your way

Ingredients

Method

Make it a meal