3 Types of Gobi Paratha I ३ तरह के गोभी पराठा I Pankaj Bhadouria

Sharing today, not just 1 but recipes of 3 Types of Gobi Paratha! Whoever thought gobi paratha could be done only 1 way is in for a surprise with these 3 Types of Gobi Paratha recipes. 2 of these parathas are stuffed and one is a misi paratha with gobhi.
Check out the recipes of these very interesting 3 Types of Gobi Paratha now!

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Recipe :
3 Types of Gobi Paratha
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients:
Dough:
2 cups Flour
1/2 tsp Salt
1 tbsp Oil
Water as required
1st Stuffing:
1 cup grated Cauliflower
1 Onion, chopped
1 tsp Green Chilies, chopped
1 tbsp Coriander Leaves, chopped
Salt to taste
1 tsp Red Chili Powder
1/2 tsp Carom Seeds
1/2 tsp Cumin Seeds
1 tsp Coriander seeds, crushed
1 tsp Garam Masala Powder
1/2 tsp Cumin Powder
2nd stuffing:
1 tbsp Oil
1tsp Cumin Seeds
1/2 tsp Carom Seeds
1 cup grated Cauliflower
1 tsp Green Chilies, chopped
1 tbsp Coriander Leaves, chopped
Salt to taste
1 tsp Red Chili Powder
1 tsp Garam Masala Powder
1/2 tsp Cumin Powder
3rd paratha:
1 cup grated Cauliflower
1/2 cup Besan (Gram Flour)
1 cup Flour
1 tsp Green Chilies, chopped
1 tbsp Coriander Leaves, chopped
Salt to taste
1 tsp Red Chili Powder
1/2 tsp Carom Seeds
1/2 tsp Cumin Seeds
1 tbsp Kasuri Methi
1 tbsp Oil
1 tsp Garam Masala Powder
1/2 tsp Cumin Powder
Method:
To make the dough, add the salt to the flour. Add a little water at a time to knead into a smooth soft dough. Add the oil and knead again till all the oil is incorporated. Rest the dough for about 20 minutes. Knead again for 2 minutes. Dough is ready.
For the 1st stuffing, mix together all the ingredients.
For the 2nd stuffing, heat 1 tbsp oil in a pan. add the cumin seeds and the carom seeds. Allow to splutter. Add the grated cauliflower, add the spices and the vegetables and sauté over medium heat till th cauliflower gets a little colour and is softened. Ensure that all the moisture dries up. Remove from pan to a plate and cool completely before stuffing.
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.
For the 3rd paratha, mix together all the ingredients, add a little water at a time to knead to a smooth dough. Rest the dough for about 20 minutes. Knead again for 2 minutes. Dough is ready. Break ping pong sized balls of the dough. 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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