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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
09/12/2025
Moisture-filled gobi stuffing tends to leak out of parathas as they cook. To avoid that, this guide demonstrates two very effective techniques for securely sealing gobi stuffing inside a paratha without ripping the outer layer: the envelope fold and potli fold. Following these instructions will result in a cleaner roll, thinner edges, and a well-sealed paratha.
Because gobi stuffing is laden with moisture and steam, spillage has been an ongoing problem for many home cooks. The fabrics used to make gobi parathas vary widely, making it challenging to create a paratha that locks in all the moisture from the stuffing. The techniques outlined in this guide will help beginners successfully build a gobi paratha, regardless of fabric type. Additionally, using Aashirvaad Select 100% MP Sharbati Atta will assist with the technique, as the dough's ability to absorb water and naturally smooth the surface will help it stretch, seal, and roll evenly.
Cauliflower contains small florets that can hold moisture. When the filling is grated, squeezed, or cooked and comes into contact with heat during the cooking process, it releases steam. This expansion causes the Paratha to puff up, but it can also create holes that allow some of the stuffing to leak out. The way you fold the dough will determine whether steam escapes or remains under control during cooking. Your goal in folding the gobi is simple: secure the filling, form a flat, uniform layer with the rolled-out dough, and roll the Gobi Paratha thin enough not to break apart. The Envelope Fold or Potli Fold is the best way to accomplish that.
Consider this fold to be much like wrapping a gift; while your mind may start thinking ‘square’, you will actually be working with a ‘round’ disc.
First, roll out a large circle, then place the gobi mix in the middle, leaving some space around the edges. Now take one edge of the circle and fold it down over the gobi mixture, then take the other edge and fold it towards the mixture, continuing with the next two edges until you have completely overlapped all four edges of sealed dough, creating a flat top.
Next, gently roll it out again. This is where Aashirvaad Select Atta comes into play; this type of flour allows for stretching without resistance, making it easy to roll with a rolling pin without the corners breaking apart. When cooked, the result will be an evenly cooked, consistently thin paratha, which is excellent for individuals who don’t want a paratha that is too thick or stuffed.
These are the kind of cooks who will benefit from Aashirvaad Select Atta:
Are looking to produce parathas with an evenly thin profile
Want a structured-sealed cooked product
Want total control over the amount of stuffing that gets spread out
The potli fold resembles a pouch bag rather than the envelope fold, which is shaped like a neat square, making it the best way to keep filling that contains too much water.
First, put your filling in the middle and then slowly pull the edges of the dough towards the top, like a drawstring bag. After you twist and pinch the top, you can roll it flat, making this an excellent option for beginners.
As all the seals are gathered at one point, there is a much lower risk of excess moisture leaking from this fold. Because of Aashirvaad Select Atta's high elasticity, you don't have to worry as much about tearing when you roll out the potli after flattening it.
This style is ideal for:
If you're new to cooking stuffed parathas
If you deal with filling, that can be quite wet
If you want your paratha to be thicker and softer than most
When preparing gobi paratha, choose the envelope fold if you want your gobi to be perfectly round and as thin as possible when rolled out. Choose the potli fold if you prefer stable, consistent, and stress-free results. Both folding styles produce good results, but which to use depends on your level of confidence and the texture of the filling.
Regardless of the type of fold chosen, if the dough is sealed correctly, gently roll it out. If Aashirvaad Select 100% MP Sharbati Atta is used to make the gobi paratha, it will remain intact from the worktop to the tawa for cooking.