Gobi Paratha Recipe I Homemade White Butter in 1 min I I कभी नहीं फटेगा गोभी का पराठा I Pankaj Bhadouria

Gobi paratha is one of those winter recipes that we enjoy especially for breakfast. But while making gobi paratha, we often encounter a problem. The gobi ka paratha bursts out of its seams or turns watery while rolling out the gobi paratha. Today, I have shared with you some tips & hacks that will help you to make the perfect Gobi paratha.
What makes a Punjabi style gobhi ka paratha different? It’s the spices that go into it. So I have also shared with you a paratha masala recipe for the gobi paratha. And as a Punjabi Gobi Paratha is best enjoyed with homemade white butter, I have also shared with you how you can make homemade white butter in 1 min only! No need to churn the white butter for half an hour!
Try out my special Punjabi Gobi Paratha recipe and let me know how you liked it.


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Recipe :

Gobi Paratha
Preparation Time: 20 minutes
Cooking Time: 3-4 min
Serves: 3-4

Ingredients:
2 cups grated Gobi
1 cup finely chopped onion
2 green chilies, finely chopped
2” ginger, finely chopped
2 tbsp finely chopped coriander
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
2 cups flour
Oil as required
For the masala:
2 tsp coriander seeds
1 tsp cumin seeds
1/8 tsp carom seeds
1 tsp black pepper corns
1 tsp kasuri methi

Method:
To the flour, ad ½ tsp salt, 2 tsp oil and sufficient water to make a soft dough. Rest the dough for 20 minutes.
Add 1 tsp salt to the grated gobi and rest for 15 minutes. Add 1 tsp salt to chopped onions and rest for 15 minutes. Squeeze out all the moisture from the onions and gobi.
Lightly roast the spices for the masala for 2-3 minutes and remove from heat. Add the kasuri methi and coarsely grind the spices in a pestle & mortar.
Add the chopped ginger, chilies, powdered spices, prepared masala to the squeezed gobi and onions and mix well.
Break ping pong sized balls of the dough. Flatten the dough into cups. Place 3 tbsp of the stuffing in the cup. Pick up the dough from the sides, bring together, seal and roll into a ball. Dust the surface with flour. Roll out the ball into a 6” disc.
Heat a pan to medium heat. Place the paratha, cook till the underside has small brown specks. Flip and cook on the other side too.
Add 1 tbsp oil per paratha to cook till crisp and golden on both sides, flipping as required.
Serve.

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