Gobi (cauliflower) from Green Garden is rich in fiber and antioxidants. Its freshness makes it suitable for roasting, frying, or cooking in gravies and snacks.
 
Recipe You Should Definitely Try:
 
How to Make Gobi Paratha – Spicy Stuffed Cauliflower Flatbread**
 
Ingredients:
 
For Dough:
Whole wheat flour – 2 cups
Salt – ½ tsp
Water – as needed (for kneading)
Oil or ghee – 1 tsp (optional)
For Stuffing:
Grated cauliflower (gobi) – 1½ cups (squeeze to remove moisture)
Green chili – 1 finely chopped
Ginger – 1 tsp grated
Coriander leaves – 2 tbsp chopped
Ajwain (carom seeds) – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Amchur (dry mango powder) – ½ tsp
Salt – to taste
 
 Method:
 
1. Make the dough:
Mix wheat flour and salt in a bowl.
Add water gradually and knead into a soft dough.
Rest it for 15–20 minutes.
2. Prepare the gobi stuffing:
Grate the cauliflower and squeeze out all water (important to prevent sogginess).
Add chopped green chili, ginger, coriander, and all spices. Mix gently.
3. Roll and stuff:
Divide dough into medium balls. Roll one ball into a small disc.
Place 2 tbsp gobi stuffing in the center.
Bring edges together to seal, pinch off excess, and flatten.
Gently roll out again into a paratha (don’t press too hard or stuffing will come out).
4. Roast on tawa:
Heat a tawa. Place the rolled paratha and roast on medium flame.
Flip when brown spots appear, apply ghee/oil, and roast both sides until golden.
 
Pairs With:
 
Fresh curd
Pickle (achar)
Butter or homemade white makhan
Chutney or lassi for a full Punjabi breakfast!
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