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Gobi Paratha Recipe

Gobi Paratha Recipe offered to Krishna on a clay thali.
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Hare Krishna Gobi Paratha is a wholesome and satisfying bread, inspired by the principles of bhakti yoga. This paratha recipe features a delicious stuffing of spiced cauliflower, making it a perfect choice for any meal of the day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale

For the Dough:

  • 2 cups whole wheat flour (250g)
  • 1/2 teaspoon salt
  • 1/2 cup water (120 ml), approximately

For the Filling:

  • 1 medium cauliflower, grated
  • 1 green chili, finely chopped
  • 1-inch ginger, grated
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • Fresh coriander leaves, chopped (optional)
  • Salt to taste
  • Ghee or oil for cooking

Instructions

  1. Prepare the Dough: In a large bowl, combine whole wheat flour and salt. Gradually add water and knead to form a soft, pliable dough. Cover and let the dough rest for 20 minutes.
  2. Prepare the Filling: In a pan, heat a little oil and add cumin seeds. Once they splutter, add grated ginger and green chili. Sauté until fragrant. Add the grated cauliflower, coriander powder, turmeric powder, garam masala, and salt. Cook for a few minutes until the cauliflower is tender and the spices are well combined. Stir in chopped coriander leaves if using. Let the mixture cool.
  3. Divide Dough: Divide the dough into 8 equal portions and shape them into balls.
  4. Stuff Parathas: Roll out each dough ball into a small circle. Place a portion of the cauliflower filling in the center, then fold the edges over the filling to seal. Gently roll out the stuffed dough into a flat paratha.
  5. Cook Parathas: Heat a tawa or flat griddle over medium heat. Place the rolled-out paratha on the hot tawa. Cook until golden brown spots appear on both sides, brushing with ghee or oil as needed.
  6. Serve Hot: Serve the gobi parathas hot with your favorite side dish.

Notes

  • Variation: Add finely chopped onions to the cauliflower filling for added flavor and texture (omit if strictly following a no-onion, no-garlic diet).
  • Storage: Store any leftover parathas in an airtight container in the refrigerator for up to two days. Reheat before serving.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/breads/gobi-paratha-recipe/