Gobi Paratha or Cauliflower Paratha is a delicious Indian flatbread with a stuffing of grated spiced cauliflower (gobi).
Paratha and Roti are the two most common breads made in many Indian households especially North India from dough of wheat flour.
While Roti is flat Indian bread made on a tawa or girdle, parathas are layered rotis with inside coating of oil/ghee with optional filling. Parathas are thicker, have layers made by folding and are cooked by shallow frying.
Gobi Paratha is a popular breakfast food in North India and is famous as first choice of breakfast by Punjabi people. Apart from Punjab the hilly regions of India are also known for making some of the best stuffed parathas.
Besides breakfast or a quick brunch, gobi parathas are ideal for carrying in a lunch box or while going for a small outing.
Gobi Paratha is wholesome and nutritious due to its vegetable content and is a much healthier option than the much more common aloo paratha.
Gobi Paratha is enjoyed with yogurt, raita or pickle and is many times followed by tea. One of my favorite ways of eating gobi paratha is with freshly prepared Green Coriander Chutney, which goes along very well with these parathas and is highly digestive too.
To make Gobi Paratha at home follow the detailed step by step recipe with photos posted below.
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Servings: 10 Paranthas
Category: Main Course
Nutrition (per serving)
Ingredients For Gobi Paratha Recipe
For the Dough
- 3 Cups Whole Wheat Flour (Gehun ka Atta)
- 1 Tablespoon Oil
- 1/2 Teaspoon Salt
- 1 Cup Water
For the Stuffing
- 1.5 Cup Grated Cauliflower (Gobi) or 1/2 Head of Cauliflower
- 1 Teaspoon Ginger Garlic Paste
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala Powder
- 1/3 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Dry Mango Powder (Amchur)
- 1/2 Teaspoon Salt
- 1/2 Cup Fresh Coriander Leaves
Step By Step Instructions With Photos for Gobi Paratha Recipe
Heat oil in a pan and add Cumin Seeds. Roast them till they start to splutter.
Then add ginger garlic paste and fry for a few seconds.
Add grated cauliflower (gobi) along with Coriander Powder, Red Chilli Powder, Turmeric Powder, Garam Masala, Dry Mango Powder (Amchur) and Salt.
Mix the spices with the cauliflower and cook for a few minutes till all the moisture has dried up.
Finally add some chopped coriander leaves. The stuffing is ready, set it aside and let it cool down.
Combine whole wheat flour with Salt and oil/ghee in a wide mixing bowl. Rub the dough by taking it between your hands so that the oil gets properly combined with all of the dough.
Start adding water to the dough slowly as you knead it.
Knead till the dough becomes smooth and soft. Cover the dough and set it aside for a few minutes.
Divide the dough into equal sized portions and roll them with your hands to make balls.
Dust a ball with some flour and place it on a flat surface.
Flatten out the dough into a small disc. Keep the disc thick in the middle and make the edges thin.
Then make a ball of the stuffing and place it in the center.
Start folding the disc by gathering the edges on top in layers. Press the top together to close the gap. If you find this method difficult you can also make 2 small thin discs, place the stuffing between them and join them on the edges to make the parathas.
Dust the ball with flour and place it on a flat surface, folded side down. Then gently start to flatten it out with the help of a rolling pin.
Make a larger disc this way. It does not have to be perfectly round. If it starts to tear in some places then dust with some more flour.
Place the paratha on a hot pan or girdle (tawa). Let it cook for a minute.
Then flip it over and spread a little oil on the top side.
Cook both the sides this way till the paratha becomes crispy and golden brown.
Gobi paratha is ready. Serve it hot along with butter, curd, pickle or raita.
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