Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very much. That’s the first time I tasted a stuffed paratha in my life.He told me to try the same at home. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. When I tried it, all the stuffing came out while rolling and the paratha became a disaster. Still he appreciated me for my attempt and ate well. And that’s my man. Now after so many years of cooking, I can make a good gobi paratha for him.So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !
Gobi paratha recipe/ Cauliflower paratha recipe
How to make gobi paratha/Cauliflower paratha at home with step by step photos and video !
Cauliflower - 1 no or Grated cauliflower - 1.5 cups
Cooking oil - 2 tbsp
Green chilli - 1 no ( finely chopped)
Grated ginger - 1 tsp
Ajwain/Carom seeds – 1 tsp
Red chilli powder - 1 tsp
Dhania powder/coriander seeds powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Aamchur powder - 1/4 tsp ( optional)
Coriander leaves - 2 tbsp. ( to garnish)
Salt - as needed
METHOD
In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing.
Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry.
Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate.
Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.
Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal.
Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly.
Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.)
Enjoy !
Note
Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha.
You should grease the paratha with cooking oil or ghee for best taste.
Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling.
Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.
Enjoy this yummy, flavorful gobi paratha with your favorite side dish or simple masala raita.
Radish paratha ( Mooli paratha, muli paratha in Hindi ) is a popular North Indian paratha recipe. It is basically a Punjabi recipe. Usually I make mooli paratha/ radish paratha by stuffing mooli masala in roti dough. But recent days, I have been making mooli paratha without stuffing following this easy method as told by my friend Shalini.Its a no onion no garlic paratha recipe. In this method, I have added the ground mooli along with spice powders to the whole wheat flour directly. To make this paratha soft, I have added besan flour, oil and curd. These ingredients help to keep this paratha soft for few hours. I have made these paratha thin as Sendhil loves this way. Make it thin or thick as you wish.Bachelors and working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. Onion raita , masala dahi or pickle would serve as a best side dish for this paratha. Friends, do try this easy mooli paratha recipe at home and share your feedback with me. Lets see how to make this easy radish paratha / muli paratha with step by step photos !
Easy Mooli paratha / Radish Paratha recipe
Mooli paratha ./ Radish paratha in an easy way without stuffing !
Wash and peel the skin of radish using a peeler. Discard the skin. Slice the radish into thin roundels. Grind them to a smooth paste without adding water. While grinding wipe the sides of mixie jar and grind for long time till radish becomes a smooth paste. If you do not want to grind the radish, just grate it using a fine grater and keep aside. No need to squeeze the water from it.
In a wide plate, take the wheat flour, besan flour, cooking oil, curd , carom seeds, red chilli powder, dhania powder, garam masala powderand finely chopped green chillies and coriander leaves.Mix everything well to make a crumbly mixture.
Now add the ground radish paste/ grated radish and mix well without adding water. Flour will become semi wet now. So add very little water using a tbsp measure and make a soft, non-sticky dough. Make sure you do not add more water. If the dough becomes sticky, paratha may turn out dry and hard. So add water very carefully. The quantity of water depends on the water content in radish. I used less than 1/4 cup of water.
Grease your hands with oil and make golf sized balls from the paratha dough.Arrange them in a plate. Take one ball, dust in wheat flour and roll it to a thin or thick paratha as you wish. Paratha should not stick to the rolling pin. Do not use more flour for dusting. It will make the paratha dry even if you add more oil. Make all the paratha and keep them in a plate. If you are not able to make round paratha, just roll the paratha to any shape, cut it with a round box lid.
Heat a dosa tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear. Remove the paratha, brush with more oil or ghee if you wish. Serve it hot with raita and pickle to enjoy its best taste. If you are packing for lunch, just stack the cooked paratha one over the other, roll it in a thermal foil and keep inside the lunch box. Stays soft for few hours.
Enjoy !
Note
Adjust the quantity of spice powders as per your taste.
Usually I make this paratha thin as per my family’s likings. Make it thick if you wish.
You can replace carom seeds with cumin seeds.
Adding besan flour is optional. You can skip it too.
Adding curd and oil helps to make the paratha soft.
Be careful while adding water. Add it little by little. The quantity of water depends on the water content present in radish.
Enjoy this easy mooli paratha with a simple onion raita and pickle and relish a quick breakfast/ dinner !
Basically I love to try different varieties of paratha recipes at home.I make aloo paratha and mooli paratha most often.But I have not tried paneeer paratha & gobi paratha recipes so far.I have tried many paneer recipes like paneer gravies,korma,Paneer Kheer, Paneer biryani & even Paneer bonda. But somehow I haven’t tried my hands on the most popular paneer paratha recipe.Yesterday I bought a 200gms block of paneer just to make this stufffed paratha.It was so easy to make and it came out so tasty,flavorful and soft.This paratha would be loved by kids and adults as well.For variations,you can mix some grated cheese along with paneer and make it for kids.Try making this paratha for you lunch or dinner.It tastes yum.Lets see how to make this easy & healthy paneer paratha recipe !
Paneer Paratha Recipe
How to make Paneer Paratha Recipe
Cuisine:Indian
Category:Paratha Recipe
Serves:6-7 nos
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
INGREDIENTS 1 cup = 200 ml
For dough
Atta/wheat flour - 1 cup
Salt - as needed
Water - as needed
Oil - 1 tsp
For stuffing
Grated Paneer/Cottage cheese - 1.5 cups ( 150gms)
Ajwain/Omam - 1/2 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Cumin powder - 1/2 tsp
Aamchur powder Or lemon juice - little
Coriander leaves - 2 tbsp ( finely chopped)
Salt - as needed
METHOD
Take the wheat flour,salt.Mix well and add water little by little to make a soft,non sticky dough.Knead it well for 5 minutes.Apply one tsp of oil and let it soak for 15 minutes.In the mean time,prepare the stuffing.
Grate paneer and add salt,red chilli powder,aamchur powder,cumin powder,garam masala powder and ajwain. Mix well and make balls.Set aside.
Now take the chapathi dough and make balls equal to the size of paneer balls ie the size of chapathi ball should be slightly smaller or equal to the size of stuffing ball.This will help to make even rolling and spreading of paneer mixture all over the paratha.
Take the ball and dust it with wheat flour.Roll it to make a small thick poori.Make sure the center is thicker and the sides are slightly thin.Keep the stuffing ball in the center of the rolled poori.
Pull all the edges of the rolled poori and seal the stuffing ball.Now roll & make a smooth ball.Flatten in slightly using your palm and dust with wheat flour.Roll it to make a round thin paratha.Arrange them in a plate.
Heat a dosa pan and grease it with oil. Put the Paratha and cook in medium flame.When its cooked one side with brown spots,flip it and cook the other side of paratha.Brush with oil and remove it.Stack it and serve hot with raita !!
Enjoy !
Note
For variations,you can use finely chopped green chilies instead of red chilli powder.
Skip cumin powder if you don’t have.
Adding ajwain gives a nice flavor & helps in digestion.So don’t avoid it.
Enjoy this easy and delicious Paratha for lunch or dinner !!
Long back i had shared an aloo ka paratha recipe learning from my friend.Today i tried this paratha in Punjabi style for a change from my usual recipe.I never thought its so easy to make and tastes like the one we get in paratha joints here.Its a no onion,no garlic Jain recipe apt for fasting days.I loved the simplicity of this recipe and of course its delectable taste with the combination of masala dahi raita.I came up with this recipe after googling so many punjabi paratha recipes and videos.For rolling these parathas,i followed my friend’s method of rolling obbattu using two polythene sheets.It was very easy to roll and the potato stuffing din’t ooze out at all.I have shared the procedures with step by step pictures along with tips & tricks to make a perfect paratha for beginners sake.I hope and i am sure it will come out well for you.Try it and let me know how u liked it.I always make the parathas thin as my man likes it that way.Please make it thick or thin as u wish.This morning I packed few parathas for his lunch box and i am waiting for his feedback.Ok,lets see how to roll and make these yummy,soft Punjabi aloo ka paratha recipe with step by step photos.
Punjabi style aloo paratha recipe
Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !!
Cuisine:Indian
Category:Dinner
Yields: 8 nos
Prep time:15 Minutes
Cook time:3 Minutes
Total time:18 Minutes
INGREDIENTS
For the dough
Atta/Wheat flour - 2 cups ( i used aashirvaad)
Water - as needed ( I used 1 cup + 1/2 tbsp)
Oil - 1/2 tbsp
Salt - as needed
For the stuffing
Potato - 4 nos (medium sized)
Ajwain/Omam - 1/2 tsp
Ginger - 1/2 inch piece ( grated or finely chopped)
Green chilli - 1 no ( finely chopped)
Red chilli powder - 1 tsp ( I used 3/4 tsp)
Garam masala powder - 3/4 tsp
Chat masala powder - 1/2 tsp
Anardana powder/Pomegranate seeds powder OR Amchoor powder - 1/4 tsp(optional)
Cumin powder/Jeera powder - 1/2 tsp
Finely chopped coriander leaves - few tbsp
Salt - as needed
METHOD
In a wide bowl,take the flour and add salt.Mix well.Make a dent in the center and add water little by little.Gather the flour and make a soft n smooth dough.Lastly add 1/2 tbsp of oil and cover the dough.Spread well and set aside for sometime till u make the stuffing.
In a pressure cooker base,wash and add the potatoes along with required water.Cook for 3-4 whistles.Take the cooked potatoes,peel the skin and mash them very well without any lumps(This is the first most important point to make the stuffing prevent oozing out)
To the mashed potatoes,add all spice powders,ajwain,finely chopped green chillies,grated ginger and coriander leaves.Mix them well adding the required salt.Check for taste and add more spice powders if needed.Make golf sized balls out of the stuffing and set aside.
Now take the dough & knead it really well by greasing your hands with oil.Make balls from the dough equal to the size of the stuffing ball.
Take an obbattu sheet greased with oil & place the dough ball & stuffing ball.Press the dough ball into a small circle.Make sure the sides of ball is thinner than the center.Now place the stuffing ball in the center.Bring the edges of the dough and cover the stuffing ball.Press it and put few drops of oil on the stuffed dough ball.Place another polythene sheet over the stuffed dough and pat it well to make a round thick or thin paratha as u wish.In this method,u don’t need to dust the paratha in flour.Just few drops of oil would do.
If u don’t want to follow this method,just stuff the filling in the dough as mentioned above.Dust the balls in wheat flour and roll it using a rolling pin.for this method,u don’t need oil but u have dust the paratha with wheat flour.Excessive dusting may result in dry paratha.So take care.
Now heat the dosa tawa and drizzle some oil.If using obbattu sheet for rolling,transfer the entire sheet with paratha over the dosa pan and remove the sheet.Cook the paratha only in medium flame on both sides by drizzling some oil around & all over the paratha.Remove & serve hot with raita !Enjoy !
Note
Make sure the potato is mashed really well else the stuffing will ooze out while rolling.
The consistency of dough should be soft and non-sticky.U can add more oil if needed.
The size of the stuffing ball should be bigger than or equal to dough ball.This helps to spread the stuffing evenly all over the paratha.
You can roll it thin or thick as u wish.
Adjust the quantity of masala powders as per your taste.
You can use obbattu sheet for rolling the parathas or simply dust the paratha in wheat flour and proceed like making chapathi.
Enjoy this yummy punjabi style aloo paratha recipe for your breakfast/dinner
. That’s the first time I tasted a stuffed paratha in my life
.He told me to try the same at home
. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. When I tried it, all the stuffing came out while rolling and the paratha became a disaster
. Still he appreciated me for my attempt and ate well. And that’s my man
. Now after so many years of cooking, I can make a good gobi paratha for him.So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !
