Gobhi Aalu Paratha

To make Gobhi Aalu Paratha, start by mixing Gobhi Aalu ki sabzi with chopped onions, green chilies, coriander leaves, salt, red chili powder, garam masala, and anardana powder in a bowl. Divide the whole wheat flour dough into equal portions, roll each into a small circle, and place a portion of the stuffing in the center. Enclose the stuffing by bringing the edges together, then roll it out gently into a paratha. Cook the paratha on a hot tawa, applying desi ghee until both sides are golden brown.

Yes, you can make Gobhi Aalu Paratha gluten-free by substituting the whole wheat flour with a gluten-free flour blend, such as almond flour or a mix of rice flour and tapioca flour. Keep in mind that the texture may vary slightly, so you may need to adjust the water content when making the dough.

To store leftover Gobhi Aalu Paratha, allow them to cool completely, then place them in an airtight container. You can refrigerate them for up to 3 days. For longer storage, consider freezing them. Just make sure to separate each paratha with parchment paper to prevent sticking, and they can last in the freezer for up to a month.

Gobhi Aalu Paratha pairs wonderfully with yogurt or raita for a cooling effect. You can also serve it with pickles, chutneys, or a side of salad for added freshness. A warm cup of masala chai or lassi can complement the meal perfectly.

If you don't have desi ghee, you can substitute it with unsalted butter or vegetable oil. However, using ghee will give the paratha a richer flavor and aroma, so if possible, try to use it for the best results.