Stuffed Gobi Paratha | How To Prepare Stuffed Gobi Paratha

If you're craving a warm, flavorful meal that will take you back to the bustling streets of Punjab, you're in for a treat! Gobi Paratha, with its tender stuffed cauliflower filling wrapped in soft, golden-brown flatbread, is one of the most beloved dishes in Indian homes and dhabas alike. Whether you're looking for a traditional Punjabi stuffed gobi paratha recipe, something from the famous Hebbars Kitchen, or even a version without stuffing, this dish is sure to satisfy your taste buds.

In this guide, we'll explore how to make Gobi Paratha Dhaba style, using easy-to-follow steps, just like the ones you'd find in a Ranveer Brar recipe. From the crispy Punjabi gobi paratha recipe to a vegetarian stuffed version, you’ll be able to master this iconic dish, and enjoy its rich flavors right from your own kitchen. So, let’s roll up our sleeves, get our hands a little floury, and dive into making these delicious parathas!

Step by step guide to cauliflower paratha recipe

Ingredients
Cauliflower 1 cup
1 Onion
Ginger & Garlic paste
Coriander
1/2 tsp turmeric
1/2 coriander powder
1/2 garam masala
1/2 black pepper
1/2 Maggi masala
2-3 green chilies or 1 tsp red chilies powder
1 tps oil
2 cup wheat flour
1 tsp Ghee

1. Grate or break the cauliflower in small pieces nd boil it

2. Add 1 tbsp oil and cook chopped onion, ginger garlic and green chilies paste and other masala powders mention above. Add salt and then cook for 5 minutes.

3. Mix the boiled cauliflower in gravy and mix well together and cook another 5 minutes on low flame.

4. Mix chopped coriander and keep stirring for 2 minutes and turn off the gas.

5. Make normal chapati dough mixing wheat 2 cup flour, 1 tsp ghee, 1 pinch salt, and water. Then roll the dough into small shape and put 2 tsp gobi stuffing.

6. Take the edge and start pleating and bring to the center

7. Press the pleats from the center.

8. Later, sprinkle some flour for dusting and roll the dough in chapati size.

9. Cook on tava from both sides sprinkles some oil or ghee. Cook on medium flame and keep flipping the paratha to avoid burning.

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