Gobi Paratha: While making Gobi Paratha, the filling comes out, try Gobi Paratha with these tips

If parathas are not included in breakfast in winter, it seems incomplete. Be it Aloo Paratha, Paneer Paratha, Mooli Paratha. It is one of the healthiest breakfast. It is also heavy. It is believed that the healthier and heavier the breakfast, the better the health. Today we are going to tell you how to make Cauliflower Paratha. You can also give it to children in tiffin. If you want, you can include it in breakfast also. So let us know the method of making cauliflower paratha.

Read :- Gobhi Matar: Try a different type of Gobhi Matar vegetable in lunch or dinner today.

Ingredients required to make Gobi Paratha

– Wheat flour – 2 cups
– Oil – 1 tbsp
– Salt – as per taste
– Water – to knead the dough
– Cauliflower – 1 cup (grated)
– Green chilli – 1-2 (finely chopped)
– Ginger – 1/2 tsp (grated)
– Red chilli powder – 1/2 tsp
– Coriander powder – 1/2 tsp
– Garam masala – 1/4 tsp
– Dry mango powder – 1/2 tsp
– Green coriander – 2 tbsp (finely chopped)
– Salt – as per taste
– Oil or ghee – for baking paratha

How to make Cauliflower Paratha

To make cauliflower paratha, first add wheat flour, salt and oil in a vessel. Mix water little by little and knead a soft dough. Keep the dough covered for 15-20 minutes. Squeeze the grated cabbage and remove excess water. Add green chilli, ginger, red chilli powder, coriander powder, garam masala, mango powder, coriander and salt to it. Mix the mixture well and keep aside.

Read :- Sunday Special Breakfast: Try the recipe of Rice Palak Pakodi today, it is very easy to make.

Make a ball from the dough and roll it lightly. Place the cabbage mixture in the middle and close the dough from all sides. Lightly roll it into a round shape with the help of a rolling pin. Heat the pan. Put the paratha on the pan and cook it lightly from one side. Turn over and apply oil or ghee on the other side. Bake the paratha until it becomes golden and crisp on both sides. Serve hot Gobi Paratha with butter, curd, pickle, or green chutney. Squeeze out the water completely from the cauliflower mixture, otherwise it may become difficult to roll the paratha. You can also add grated cheese to the stuffing for more taste. Bake the paratha on low flame so that it gets cooked well.