| Prep: 15 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
Why I Love Indian Gobi Paratha Bowl
One of my all-time favorite recipes is the Gobi Paratha Bowl, a wholesome Indian dish that speaks to my love for deep flavors and homely comfort food. Not only is it mouthwateringly delicious, but it also appeals to my Texan roots; much like traditional southern cooking, this recipe always hits home with its hearty elements and soulful spices.
A Dish that Warms the Soul
The Gobi Paratha Bowl is a stellar demonstration of how food can serve as a cultural melting pot. This dish is similar to Texas’s beloved stuffed tortillas, making me fall in love with it instantly. It’s replete with warm, golden-brown bread filled with seasoned cauliflower, not unlike a veggie-packed quesadilla.
Embracing the harmony between fresh vegetables and aromatic spices like cumin and coriander, Gobi Paratha Bowl is a dish that never fails to warm the soul, rain or shine. Served with tangy pickle and cool, creamy yoghurt, it presents a beautiful balance of textures and flavors that keeps you coming back for more.
Inspired by the Masters
My interpretation of this classic dish carries the essence of esteemed Indian Chef Sanjeev Kapoor, whose integration of traditional Indian cooking techniques into modern cuisine is unparalleled. His recipes remind me of the importance of maintaining authenticity while being playful and creative in the kitchen.
Paired with other Indian delights like dal or a refreshing raita, the Gobi Paratha Bowl shines as the versatile and crowd-pleasing dish it is known to be. Whether it’s a sunny outdoor gathering or a cozy dinner at home, this recipe adds that vibrant touch to your meals that people rave about.
So, if you’re eager to wrangle with an exciting fusion of flavors, give this Indian-inspired Gobi Paratha Bowl a try. Trust me, it’s as thrilling as a Texas rodeo, and twice as delicious!
What You’ll Need
- 2 cups of whole wheat flour
- 1 medium-sized cauliflower
- 1 tablespoon vegetable oil (for the dough)
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 2 teaspoon ginger, grated
- 2 green chillies, finely chopped
- 1/2 cup fresh coriander leaves, finely chopped
- Salt to taste
- 1/2 cup ghee or butter, for frying the parathas
- 6 pieces of pickle (achaar)
- 6 servings of curd (yogurt)
Method
Step One
Begin by preparing the dough for the paratha. In a large bowl, combine the whole wheat flour, vegetable oil, and salt, adding water slowly until a smooth, firm dough forms. Cover the dough with a damp cloth and let it rest for about 20 minutes.
Step Two
While the dough is resting, prepare the filling. First, rinse and grate the cauliflower. Heat a pan over medium heat, adding the cumin seeds, coriander seeds, and grated ginger. After a minute, add in the grated cauliflower and chopped green chillies. Sauté this mixture for about 5 minutes, or until the cauliflower is cooked. Finally, stir in the chopped fresh coriander leaves and salt, combining thoroughly. Take off heat and allow to cool completely.
Step Three
After the dough has rested, divide it into equal portions. Take one portion and roll it out to a thickness of about 1/2 cm. Place some filling in the center of the rolled-out dough, fold it, and seal it. Then roll it out again with the filling inside, being careful not to let the filling spill out.
Step Four
Heat a tawa or griddle and cook the paratha on medium heat. Flip the paratha when small bubbles start to appear on the surface. Apply some ghee or butter, flip it again and apply ghee or butter on the other side as well. Cook the paratha until it turns golden brown on both sides. Repeat this process with the rest of the dough and filling.
Step Five
Finally, serve the Gobi Paratha in a bowl, topped with a piece of pickle and a helping of curd. Repeat this with the rest of the parathas. The Gobi Paratha Bowl is now ready to be enjoyed.
