Gobhi Pyaj Paratha is so delicious that you will never forget its taste - Gobhi Pyaj Paratha Recipe

#gobhipyajparatharecipe #paratha

gobhi onion paratha recipe

Winter has started and eating hot parathas in the winter season has its own pleasure, there would hardly be anyone who does not like hot parathas with hot tea and if pickles are available with the parathas, that too at home. If it is made of wood then it becomes delicious to eat.

Today we will share with you delicious parathas of cabbage and onion. Gobi Onion Paratha is a best idea for breakfast. They are very tasty to eat. I have shared all those tips and tricks in this recipe so that you do not face any problem while making parathas and you can make absolutely perfect parathas. Try the recipe and also share your feedback with us.

Gobi onion paratha recipe

How to make crispy parathas of cabbage and onion, which do not even tear - everything is explained in detail in this recipe. After seeing the recipe, your parathas will never burst and will not only look good but will also be very crunchy and tasty to eat.

Special tips:

1. To ensure that the paratha does not burst, keep two things in mind:

a) The dough should be soft

b) Rolling should be done with light hands

2. Grate the cabbage only in a grater, if you want to do it in a mixer then you will have to do it very carefully so that the pieces do not become too fine. Do not run the mixer continuously.

3. There will be no need to squeeze out the water from the cabbage if we fry it this way. By frying, all the water dries up and you can also keep the mixture in the fridge for 2-3 days.

Content

• 500 grams cauliflower

• 1 onion

• 1 handful green coriander

• 1 tbsp coriander powder

• 1 tsp red chilli powder

• 1 /8 tsp garam masala powder

• 1 tsp celery

• 3 pinch asafoetida

• Salt as per taste

Dough for Gobhi Pyaj Paratha Recipe

• 2 cup wheat flour

• 1 cup water

• 1 tsp kasoori fenugreek

• salt

• oil or ghee

Method of preparation

Step 1

To make Cabbage Paratha, first cut the cabbage into pieces, then put them in hot water for 5 to 10 minutes and take them out, this will clean the dirt from inside the cabbage, sometimes there are insects in the cabbage. The insects which we cannot see will be removed by putting cabbage in hot water.

Step 2

Cut the cabbage finely, it takes more time to chop the cabbage finely with a knife, you can use a mini chopper to chop it finely, vegetables can be cut easily in a mini chopper and it is very cheap. also comes If you do not have a mini chopper, you can also chop the cabbage finely in a grater.

Finely chop 2 to 3 green chillies

Step 3

Put finely chopped cabbage in a bowl, add 1 tablespoon coriander powder, 1 teaspoon red chili powder, 1/8 teaspoon garam masala powder, 1 teaspoon celery, 3 pinch asafoetida and mix well. | Mix 1 finely chopped onion and add some oil in a pan and fry the mixture lightly so that the excess water gets drained and the parathas do not burst.

Step 4

Heat 2 teaspoons of oil in the pan, add 1 teaspoon cumin seeds, now cook the cabbage mixture for 2 to 3 minutes, lastly add 1 teaspoon salt, add salt as per your taste.

Let the stuffing cool down.

Step 5

Prepare dough to make parathas

Take 2 cups of flour in a kneading bowl, add a little salt and 1 teaspoon Kasuri fenugreek to it, knead the dough with 1 cup of clean water. Add 2 to 3 spoons of refined oil so that the paratha becomes crispy.

Keep the prepared dough for 10 minutes, then mash it a little and make balls, make slightly bigger balls to make paratha.

Step 6

Before making paratha from the dough, apply a little oil on the palm so that the dough does not stick to the hand.

Take the dough in the palm and give it a bowl-like shape. With the help of the thumb, keep thinning the outer edges of the dough.

The middle part has to be kept thick so that when you fill the stuffing, it does not come out.

Now fill 2 to 3 spoons of stuffing in it, fill the stuffing by pressing it tightly and lock the upper part

Apply a little dough, first make it a little bigger with your hands and then roll it out with a rolling pin.

While rolling the paratha, keep in mind that the paratha has to be rolled with light hands, in this way all the parathas will be rolled.

Step 7

To fry the paratha, heat the pan and when it gets heated well, put the paratha on the pan

When spots appear on one side of the paratha, turn the paratha and apply oil or ghee on it. After applying oil or ghee on all sides, turn it and cook the other side in the same manner. Always bake the parathas by pressing them tightly, this will prevent the parathas from burning and will make them puffy, crispy and tasty.

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