Gobi Parantha Recipe: As winter arrives, the aroma of parathas fills homes. Potato, radish, fenugreek, and the all-time favorite, the gobhi paratha. But sometimes, the painstakingly prepared gobhi parathas tear while rolling or baking. As a result, all the masala is left on the outside, and the paratha remains raw inside. If you're also troubled by this problem, learn these easy kitchen secrets that will make a perfect, flavorful gobhi paratha every time. If you'd like, you can also add a little boiled potato or gram flour to the gobhi paratha. This will bind the stuffing and prevent it from tearing while rolling.

Drain all the water after grating the gobhi.
Cabbage naturally contains a lot of moisture, which is a major cause of gobhi parathas tearing. After grating the gobi, add a little salt and let it sit for 10 minutes. Then, squeeze it out with your hands to remove all the water. This will keep the stuffing dry.

Lightly fry the cabbage before adding the spices.
If you want to prevent the paratha from tearing while rolling, fry the cabbage stuffing over low heat for 2–3 minutes. This will remove both the rawness and excess moisture. It will also enhance the flavor.

The dough should be slightly firm and well-rested.
For the perfect cabbage paratha, the dough should not be too loose. Knead a slightly firm and soft dough and let it rest for 15–20 minutes. This activates the gluten, which prevents the paratha from tearing.

Apply some dry flour while rolling.
Dry flour is very useful when rolling the stuffed paratha. Sprinkle a little flour and roll it gently with your hands. Applying too much pressure can cause the paratha to tear, so be patient.

Keep the pan temperature right.
A pan that is too cold can cause the paratha to tear, while a pan that is too hot can burn it. Cook one side over medium heat, then apply ghee or butter and flip. This way, your paratha will remain crispy and completely cooked from inside.

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