I have been born and brought up in Delhi , so the love for hot crispy parathas is but natural. I remember my mom , packing us different yummy parathas every day for school lunch with some pickle. The fragrance of parathas being fried in Ghee, used to fill the entire house. The only negative being , it could only be made, one at a time . So we all had to wait for our turn. And believe me, it used to be the hardest thing to do.
Delhi winters were synonymous to paratha breakfasts . And the variety of parathas was endless – gobi paratha , cabbage paratha , peas paratha , aloo paratha , panneer paratha….. and the list goes on. So we would never get tired of having them.
So much so , an entire area is named and is famous for parathas in delhi – parathe wali galli, Chandni Chowk .
I have tried making paratha in oil , but it does not even come close to the flavor you get from ghee. Give it a try with this recipe.
Today was a typical monsoon morning , with a light drizzle and cool breeze . And it was a reason enough for me to make some garma-garam Gobi stuffed paratha.
Teamed it up with curd and mango pickle, and an awesome spicy breakfast was on the table. The North Indian within me couldn’t let go of the butter cube on it ;-). An absolute essential , if you want to enjoy a paratha , like a North Indian.
Sharing the recipe here. How do you like your Gobi Paratha? Is there any variation in the recipe? I would love to hear from you about it . Do write in!