Bengali-style Gobi Paratha

Ingredients

In the Bengali-style Gobi Paratha, we incorporate Bengali spices and flavors to give it a distinct taste. The traditional Indian spices used in the original Gobi Paratha recipe are replaced with Bengali spices such as panch phoron (a blend of five spices), turmeric, and mustard oil. These additions infuse the paratha with the unique flavors of Bengali cuisine, making it a delightful twist on the classic dish. We alse have the original recipe for Gobi paratha, so you can check it out.

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 cup (150g) finely grated cauliflower 1 cup (150g) finely grated cauliflower
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 tablespoon mustard oil 1 tablespoon mustard oil
• Salt to taste Salt to taste
• Ghee or oil for cooking Ghee or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, grated cauliflower, chopped onion, green chilies, panch phoron, turmeric powder, mustard oil, and salt. Mix well.
2. 2.
   Gradually add water and knead the mixture into a soft dough. Cover the dough and let it rest for 15-20 minutes.
3. 3.
   Divide the dough into equal-sized balls. Take one ball and roll it into a small circle.
4. 4.
   Place a portion of the filling in the center of the circle and bring the edges together to seal it. Flatten the stuffed ball gently.
5. 5.
   Dust the flattened ball with flour and roll it out into a paratha of desired thickness.
6. 6.
   Heat a griddle or tawa over medium heat. Place the rolled paratha on the griddle and cook until golden brown spots appear on one side.
7. 7.
   Flip the paratha and cook the other side until golden brown spots appear.
8. 8.
   Apply ghee or oil on both sides of the paratha and cook for a few more seconds until it turns crispy.
9. 9.
   Repeat the process with the remaining dough and filling.
10. 10.
    Serve the Bengali-style Gobi Paratha hot with yogurt, pickle, or any chutney of your choice.

Treat your ingredients with care...

• Cauliflower — Make sure to grate the cauliflower finely to ensure it blends well with the other ingredients and cooks evenly.

Tips & Tricks

• If you prefer a spicier paratha, you can add a pinch of red chili powder to the filling mixture.
• Serve the Bengali-style Gobi Paratha with a dollop of ghee or butter for added richness.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different fillings by adding grated carrots, peas, or spices of your choice.
• For a healthier version, you can cook the parathas using minimal oil or ghee.

Serving advice

Serve the Bengali-style Gobi Paratha hot off the griddle with a side of yogurt, mango pickle, or tomato chutney. It can also be enjoyed with a cup of hot tea or a refreshing glass of lassi.

Presentation advice

Arrange the Bengali-style Gobi Parathas on a platter, garnished with fresh coriander leaves. Serve them folded or rolled up for an appealing presentation. Accompany the parathas with small bowls of chutney or pickle for a colorful and inviting spread.