" GOBI KE PARATHE " Whenever I hear parathe - I dream of yummy parathe loaded with loads of desi ghee OR butter chunk melting on top of it. Yes that's how my Mom serves hot Gobi paratha's loaded with ghee OR butter.
The variety of vegetarian Paratha's that we make is a bountyfull list. Cabbage / Gobi ke Parathe OR " Kobi na thepla " as is fondly called in Gujarati is one of them. It is also made in a various of ways in different households - the ingredients, the masala's, the process of making them, all varies accordingly. Let's get making them. And before we get started let me say Yes !!! this is my Mom's recipe... how she makes it.
INGREDIENTS
1 cabbage whole
cilantro / coriander
garlic, ginger, green chilli coarsely crushed
pinch of ajma seeds
1 tsp cumin seeds
1 tsp sesame seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander cumin powder
amchur powder ( optional )
salt
lemon juice
oil
ghee OR butter
water
2 cups whole wheat flour / mutligrain flour
Variations to this recipe :
This same recipe can be copied as is ditto for making -
- Doodhi/dudhi/bottle gourd paratha/thepla ,
- Grated Carrot parathas,
- Mooli/daikon paratha/thepla ,
- Zucchini paratha/thepla too.
PROCEDURE
Step 1 : First and foremost step is to grate / shred the cabbage into fine pieces. You can use a manual hand grater / shredder for this process.
I use a grater with "S" blade to ease out this process.
I use a grater with "S" blade to ease out this process.
Step 2 : Salt the shredded cabbage and keep it aside. This process is essential for soft gobi paratha's. The purpose of this step is to ooze as much water from the cabbage as possible. This water is reused for binding the paratha dough later. If this step is not done then the dough will be very soft and gooey and it will be hard to roll firm paratha's.
Step 3 : After an hour or 30 minutes squeeze out all the excess water from the salt marinated cabbage mixture. You will be surprised to see how much water content does a cabbage contain.
Step 4 : Drain out as much water as possible. Do retain the excess water as we will reuse the same for binding paratha dough.
Methods to squeeze out excess water from the cabbage -
I squeeze out the cabbage water by pressing the cabbage between palms.
Another method is to take a muslin cloth OR an old unused cotton dupatta OR an old unused handkerchief and lay all the cabbage mix in it and squeeze it.
Both method works just fine.
WHY STEP 4 ?
WHY STEP 4 ?
Cabbage by it's very nature has more water content, so if you skip this step then the dough turns loose and sticky when you form dough balls to roll the paratha's. This in turn leads in using more dough while rolling them which leads to loss of the cabbage crispness that the cooked paratha imparts. Also it may taste more dough like then the actual main ingredient which is cabbage here. Believe the more the cabbage or the main ingredient the more yummy and flavorful it will taste.
Step 5 : Dough mix : Mix together cabbage, cilantro, cumin seeds, sesame seeds, ajma seeds, garlic ginger green chilli paste, turmeric powder, red chilli powder, coriander cumin powder, salt, lemon juice, oil and whole wheat flour, mix all well. Do taste the mixture for the flavoring and adjust accordingly.
Note
Use less salt as we are going to use the salted water from the squeezed cabbage to bind our dough.
Use less salt as we are going to use the salted water from the squeezed cabbage to bind our dough.
I like to keep the proportion of the cabbage mixture more compared to the four being used, as Gobi being the main ingredient you can taste more flavor of the main ingredient gobi as to the flour.
Step 6 : Start binding the dough with the excess water squeezed from the cabbage. Use water as required in intervals.
Note
Not all the water will be used in the process and that's ok. You can discard the remaining OR store in the fridge for later use to bind any dough OR can be used as vegetable stock in recipes OR in soups too.
Not all the water will be used in the process and that's ok. You can discard the remaining OR store in the fridge for later use to bind any dough OR can be used as vegetable stock in recipes OR in soups too.
Step 7 : Make a soft dough and make equal portions to roll the dough flat. Do use whole wheat flour to dip n roll the paratha. I like to roll the paratha's thicker than the rotis, this helps the paratha's in puffing up and thereby leading into a soft crisp paratha.
Step 8 : Heat a iron skillet / tawa. Once hot reduce the flame to medium low and cook the paratha's on both sides applying ghee OR butter OR oil until crisp and done.
Step 9 : Hot Gobi paratha's are ready to be served.
Plating accompaniments
This paratha's taste great as is OR with hot chai / pickle of your choice / chutney / dip / jam / topped with cheese OR butter OR a dollop of desi ghee / chilled yogurt / masala chaas / lassi and the accompaniments are endless. You name it and add it, this Gobi Paratha tastes delish with whatever you can get hold of.
This time I made it for lunch and having my platter full with the gobi paratha, bitter gourd / karela sabji, boondi raita, and fresh radish / daikon as salad.
You can serve this with :
- Boondi Raita
- Coconut Chutney
- Coriander Chutney
- Bharela Athela Marcha
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