This whole week I have been planning  to try making parathas on this weekend. Before doing that, my kitchen needed paratha-update. So, yesterday I went shopping and ended up buying tawa frying pan and rolling pin. After that I went to a supermarket to buy atta-flour. After 10 minutes of standing in front of flour shelf and almost disappointed that they don’t have it, I realized that I have stand whole time in front of maybe 15 different brands and package sizes of atta. Thank god I didn’t embarrass myself asking for help from clerks..


And even more parathas.. I think I’ll be eating these whole week, I made so much dough.. 🙂


Gobi Parathas
  • DOUGH:
  • 7-8dl atta (whole wheat flour)
  • 3dl water
  • salt
  • paratha dough
  • 2,5dl minced cauliflower
  • 1 onion
  • 1 tsp garam masala
  • ½tsp jeera
  • ½tsp red chili powder
  • ½tsp ginger garlic paste
  • oil for frying
  • salt
  1. DOUGH:
  2. Mix water and salt little by little to flour. Make firm dough. Let it rest for 30 minutes.
  4. Heat oil and add jeera, let it splutter
  5. Add minced onion and fry till golden brown
  6. Add ginger paste, garam masala, chili powder and salt.Mix for few seconds
  7. Add cauliflower, fry 5-10minutes. (Or, in original recipe: sprinkle with water, add lid and cook for 10-12minutes). Set aside.
  8. Make lime-sized balls out of dough.
  9. Split ball to half. User rolling pin and roll out each half, try to make circles.
  10. Fill one half with filling, cover it with second half, and roll paratha close.
  11. Cook parathas with hot tawa pan. Extra oil for frying is not necessary.
  12. I served mine with hari-, coconut- and tomato chutneys.




Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: