Dish
Gobi paratha
Gobi paratha is made by mixing flour, salt, and water to make a dough. The dough is then rolled out and filled with a mixture of cauliflower, herbs, and spices. The paratha is then cooked on a griddle until golden brown. It is typically served with a side of yogurt or chutney.
Origins and history
Gobi paratha has been a part of Indian cuisine for centuries. It is believed to have originated in the Punjab region and was traditionally eaten by farmers before a long day of work. Today, it is still a popular breakfast dish in India and can be found in street stalls and restaurants throughout the country.
Dietary considerations
Gobi paratha is vegetarian and can be made vegan by using a vegan yogurt or omitting it altogether. It does contain gluten.
Variations
There are many variations of gobi paratha, including ones with other vegetables or cheese in the filling. Some recipes also call for the addition of nuts or raisins.
Presentation and garnishing
Gobi paratha is typically served on a plate or in a basket. It can be garnished with herbs or served with a side of pickles.
Tips & Tricks
To keep gobi paratha fresh, store it in an airtight container in the refrigerator. Reheat in the oven or on a griddle before serving.
Side-dishes
Gobi paratha is often served with a side of yogurt or chutney.
Drink pairings
Gobi paratha pairs well with a cup of chai tea or a glass of lassi.
Delicious Gobi paratha recipes
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