Savor the Flavor: Red Gobhi Paratha Recipe inspired by @sagarkumarfood

 

This is a standard, authentic recipe for cauliflower (gobhi) paratha that matches what such reels usually demonstrate. Adjust spices to taste if the video shows specific variations.

Ingredients (makes 6–8 parathas):

For the dough:

• 2 cups whole wheat flour (atta)

• Water as needed (about ¾–1 cup)

• ½ tsp salt

• 1 tsp oil or ghee (optional, for softer dough)

• Tomato puree

For the cauliflower stuffing:

• 2–3 cups grated cauliflower (gobhi, from 1 medium head; squeeze out excess water)

• 1–2 green chilies, finely chopped (adjust for spice)

• 1-inch ginger, grated

• ¼–½ tsp red chili powder

• ½–1 tsp garam masala

• ½ tsp cumin powder (jeera powder)

• ½ tsp coriander powder (dhania powder)

• ½ tsp amchur (dry mango powder) or lemon juice for tang

• Salt to taste

• Fresh coriander leaves, chopped (2–3 tbsp)

• Optional: ½ tsp ajwain (carom seeds) or kasuri methi for flavor

For cooking:

• Ghee or oil as needed

Steps:

1. Prepare dough: Mix flour and salt. Gradually add tomatoo puree and knead into a soft, smooth dough (not sticky). Add a little oil, cover, and rest 15–20 minutes.

2. Make stuffing: Grate cauliflower finely. Heat 1–2 tsp oil in a pan (optional step in some recipes for extra flavor), add cumin seeds/ajwain if using, then add ginger, green chilies → sauté briefly. Add grated cauliflower, all dry spices, salt. Cook 4–5 minutes on medium heat until moisture evaporates (don't overcook). Mix in coriander leaves. Let cool completely. Squeeze if any water remains.

3. Assemble paratha: Divide dough into balls (golf ball size). Roll one ball into a small circle (4–5 inches). Place 2–3 tbsp stuffing in center. Bring edges together, seal, and flatten gently. Dust with dry flour and roll gently into a larger paratha (7–8 inches), taking care not to let stuffing spill.

4. Cook: Heat tawa/griddle on medium. Place paratha on it. Cook 1–2 minutes until bubbles appear, flip. Spread ghee/oil on top, flip again, add more ghee/oil, press gently with spatula. Cook until golden brown spots appear on both sides (total ~3–4 minutes per paratha).

5. Serve hot with yogurt (curd), pickle (achar), butter, or raita.

Tips from typical reels like this:

• Squeeze cauliflower very well to avoid soggy parathas.

• For "new style" variations, some reels show layered/flaky techniques, extra cheese, schezwan twist, or different shapes.

• Cook on medium heat to avoid burning while ensuring stuffing cooks through.

Enjoy cooking!