Gobi Paratha With Cauliflower, Ginger, and Green Chili: Bibek Recipe
Gobi Paratha is a delicious Indian flatbread finger food that will tantalize your taste buds. This scrumptious Gobi Paratha recipe featuring cauliflower, red onions, ginger, and green chilies, is a type of Misi Roti where all ingredients are mixed together in the dough for a fast and easy, make and bake treat. Gobi Paratha is traditionally a breakfast food, but is delicious any time that you'd like to prepare, and share a quick tasty meal.
Keep the mind focused on the divine, the breath engaged with "Waheguru Waheguru" and be sure to follow langar guidelines whenever preparing bibek Gur ka Langar for sangat.
This Gobi Paratha recipe yields enough to feed three paratha each to 10 or 12 people all at once. Alternately make several smaller meals for fewer people. Gobi Paratha dough keeps well for several days when refrigerated.
Dry Ingredients:
*Spices:
Vegetable:
*Seasonings:
Wet Ingredients:
* For mild flavor use lesser amount for spicier flavor use up to the greater amount.
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Place 6 cups dry whole wheat atta into bowl and sprinkle with salt pepper and spices.
Use a grater, or food processor, to finely shred cauliflower, red onion, green Jalepeno chilies, and peeled ginger root.
Use a fork or fingers to distribute cauliflower and seasoning evenly through out dry atta. At some point you will need to either use your hands or a mixing bowl with a kneading attachment.
You may transfer Gobi Paratha dough into a storage container if you'd like to make only part, and save the rest for a later meal, or snack.
Bake the Gobi Paratha on a medium high hot griddle, tava , or heavy cast iron pan.
Butter the face of the paratha and finish baking the first side until fully toasted and brown spots appear. When Gobi Paratha have been completely toasted on both sides, remove from heat.
Eat Gobi Paratha with fingers.Tear off bite size pieces and dip into Raita, or yogurt sprinkled with salt, and coarse ground black pepper. Add a dash of cayenne if your taste buds are feeling adventurous.
Up Next:
Atta Recipe Collection (Indian Flatbread)
Paratha, Misi Roti and Poora Pancake Bibek Recipe Collection
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Keep the mind focused on the divine, the breath engaged with "Waheguru Waheguru" and be sure to follow langar guidelines whenever preparing bibek Gur ka Langar for sangat.
Gobi Paratha Yield
This Gobi Paratha recipe yields enough to feed three paratha each to 10 or 12 people all at once. Alternately make several smaller meals for fewer people. Gobi Paratha dough keeps well for several days when refrigerated.
- Yield: Makes about 30 - 36 six inch Gobi Paratha
- Preparation Time: 20 minutes
- Cooking Time:10 to 30 minutes
Gobi Paratha Recipe Ingredients
Dry Ingredients:
- 6 cups dry whole wheat atta
*Spices:
- 1/2 - 1 teaspoon salt
- 1/2 - 1 teaspoon gharam masala
- 1/4 - 1/2 teaspoon red cayenne pepper powder
- 1/4 - 1/2 teaspoon coarse ground black pepper
Vegetable:
- 1/2 cauliflower (2 cups)
*Seasonings:
- 1 Red onion (1/2 - 1 cup)
- 2 or more Green Jalepeno chilies
- 2 - 3 inches peeled ginger root (2 - 3 tablespoons)
Wet Ingredients:
- 2 cups water
* For mild flavor use lesser amount for spicier flavor use up to the greater amount.
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Gobi Paratha Dry Ingredients
Place 6 cups dry whole wheat atta into bowl and sprinkle with salt pepper and spices.
- Use a fork, or fingers to distribute spices evenly through out the dry atta.
Gobi Paratha Vegetables and Seasonings
Use a grater, or food processor, to finely shred cauliflower, red onion, green Jalepeno chilies, and peeled ginger root.
- For best results process each ingredient separately to prevent build up and uneven shredding, or liquifying. Uneven chunks will create holes in the dough when its rolled out.
- Add each ingredient in succession to the top of dry atta and other ingredients.
Gobi Paratha Dough
Use a fork or fingers to distribute cauliflower and seasoning evenly through out dry atta. At some point you will need to either use your hands or a mixing bowl with a kneading attachment.
- Continue rubbing ingredients between fingers until grated vegetables and seasonings are coated with dry ingredients to resemble a very coarse crumbly cornmeal consistency.
- Pour 2 cups of water over dry ingredients and work with fingers, or dough attachment until all ingredients are moistened and clump together to make a pliable dough.
- Continue kneading until dough pulls a way cleanly from side of bowl, and does not stick to fingers
Roll Out Gobi Paratha Dough
You may transfer Gobi Paratha dough into a storage container if you'd like to make only part, and save the rest for a later meal, or snack.
- Place dry atta in a wide container or plate for dipping paratha dough while forming and rolling out pera rounds and disks.
- Pinch off a lump of dough that fits easily in to the cupped palm and roll to form a 1 1/2 inch thick pera round, about the size of a golf ball. Make several.
- Flatten pera with fingers to form a 3 inch disk about a 1/3 inch thick. Mke Several
- Dip pera disk into dry atta and use belna or rolling pin to roll out into a 6 inch disk about 1/8 inch thick. Make several.
Bake Gobi Paratha on Hot Griddle or Pan
Bake the Gobi Paratha on a medium high hot griddle, tava , or heavy cast iron pan.
- Place one paratha on hot surface of pan or several paratha on hot surface of griddle.
- Turn as soon as the dough no longer sticks to hot surface. Dab partially cooked side of Gobi Paratha lightly with butter, margerine, or oil.
- Turn Gobi Paratha over a second time when dough begins to puff and the underside has fully cooked and brown toasted spots appear.
Bake and Serve Hot Gobi Praratha
Butter the face of the paratha and finish baking the first side until fully toasted and brown spots appear. When Gobi Paratha have been completely toasted on both sides, remove from heat.
- Store fully cooked Gobi Paratha in a bowl, or other container lined with an absorbent paper towel or napkin, or package in paper lined foil to keep warm.
- Alternately serve hot Gobi Paratha immediately on plates with fresh yogurt.
Eat Gobi Paratha with fingers.Tear off bite size pieces and dip into Raita, or yogurt sprinkled with salt, and coarse ground black pepper. Add a dash of cayenne if your taste buds are feeling adventurous.
Up Next:
Atta Recipe Collection (Indian Flatbread)
Paratha, Misi Roti and Poora Pancake Bibek Recipe Collection
Stay up to date on the latest Sikhismnews and learn more about the Sikh Faith. Sign up for ourFree Sikhism Newslettertoday!
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