With the start of the winter season, many people have a strong desire to enjoy hot, crispy, and generously buttered parathas in the mornings. Among all types of parathas, gobi paratha is particularly popular due to its delicious taste, but preparing this dish often seems complicated.
Many encounter the problem that when salt is added to cabbage, it begins to release liquid. This causes the paratha to tear while rolling, and all the filling spills out.
However, if you use a small secret trick—the technique of squeezing moisture from the cabbage and the correct timing for adding salt—you can prepare a fluffy gobi paratha in the dabba style with a large amount of filling that will not tear. Serving this hot paratha with cold cucumber raita and butter multiplies the flavor. The simplest instructions for its preparation are presented below.
For the dough:
2 cups of wheat flour, 1/2 teaspoon of cumin, 1 tablespoon of clarified butter or vegetable oil (for kneading), salt to taste, and warm water as needed.
For the cabbage filling:
1 medium head of cabbage (finely grated), 1 onion (finely chopped), 1 inch of ginger (grated), 2 green peppers (finely chopped), 1/2 teaspoon of cumin and coriander, 1/2 teaspoon of amchur powder or chaat masala, 1/2 teaspoon of garam masala and Kashmiri red pepper, finely chopped cilantro, salt to taste (added at the end).
For the cucumber raita:
1 cup of freshly whipped yogurt, 1 finely grated cucumber, 1/2 teaspoon of roasted cumin, black salt, and regular salt.
First, knead a soft dough from wheat flour, adding salt, cumin, and 1 tablespoon of oil using warm water. A soft dough prevents the filling from tearing during rolling. Cover the dough and leave it for 15 minutes. Then, mix the grated cabbage with 1/2 teaspoon of salt and leave it for 5 minutes. After that, squeeze it thoroughly in a thin cotton cloth to remove all excess moisture. Complete removal of moisture will make the cabbage dry, and the paratha will never tear.
Now, add the grated ginger, green pepper, cumin, amchur, garam masala, red pepper, and a large amount of cilantro to the dry cabbage. It is important to remember that salt should only be added 1 minute before rolling the paratha.
Take one portion of the dough, shape it into a cup. Place 2-3 tablespoons of cabbage filling in the center. Lift the edges and seal them well. Dusting with dry flour, gently roll the edges.
Place the paratha on a hot skillet. Fry on both sides until lightly browned, then brush with clarified butter or margarine and cook over medium heat until golden and crispy.
For the raita, mix the whipped yogurt with the grated cucumber, roasted cumin, black salt, and regular salt to obtain a cold raita. Hot parathas are served with a piece of white butter, cucumber raita, and pickled vegetables.
