Gobi Paratha (Cauliflower Stuffed Griddle Bread, Street Style)
冬のパンジャーブの朝の匂い！ホクホクのカリフラワーを包み込んだバター香る黄金パン
Description
North Indian breakfast wrapping minced raw cauliflower (Gobi) flavored with spices in whole wheat dough, baking fragrantly on giant griddle with Ghee/butter.
Restaurants serving Gobi Paratha (Cauliflower Stuffed Griddle Bread, Street Style)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole wheat flour
- Cauliflower
- Green chili
- Ginger
- Cumin
- Garam Masala
- Ajwain
- Ghee
Instructions
- [For
- Servings/
- Pieces] 200g whole wheat (Atta) dough, 1/
- cauliflower,
- minced green chili,
- minced ginger clove,
- tsp each cumin powder/Garam Masala/ajwain, salt pinch,
- tbsp Ghee (or butter), plain yogurt/mango pickles (Achar) to taste.
- Grate cauliflower (Gobi) finely with grater (or mince extremely small), squeeze tightly with cloth completely removing excess moisture.
- Add grated cauliflower, green chilies, ginger, cumin, Garam Masala, digestion-aiding ajwain, salt to bowl, mixing by hand making spicy 'Gobi filling'.
- Roll whole wheat/water kneaded dough (Atta) small, heap Gobi filling in center, close mouth wrapping like Xiaolongbao.
- Using rolling pin, carefully roll thin circular without tearing inner filling.
- Place on stall's hot heated giant griddle (Tawa), baking fragrantly until surface crisps golden charring brown while smearing massive Ghee (clarified butter) like a parent's sworn enemy on both sides.
- Plate piping hot butter-dripping Paratha, hand over alongside cold plain yogurt and intensely sour-spicy mango Achar. Spiced fluffy cauliflower showing face with steam from inside crispy dough—supreme feast symbolizing Delhi winter mornings.
Learn more Spice, substitutes, tips
Key spices
Cumin、Garam Masala、Ajwain
Substitutes at Japanese supermarkets
Grated daikon (squeezing moisture similarly completely subs as Mooli Paratha)
Pairing
Masala Chai、Lassi
Trivia
[Hardcore] Absolute ace of North Indian winter breakfasts rivaling 'Aloo (potato) Paratha'. Using grated raw cauliflower allows direct tasting of veg sweetness/fluffiness when cooked through. 'Wrapping as filling (stuffed)' rather than kneading into dough is Punjab-style hardcore Paratha; surface Ghee amount is the deliciousness parameter.
Eating tips & etiquette
[Unique Eating] Tear piping hot Paratha with fingers, dunk heavily into cold unsweetened yogurt enjoying temp gap, finally biting mango pickles resetting mouth with acidity!
Allergen
Wheat, Dairy (if using Ghee)