Gobi Paratha or Cauliflower Paratha is a Paratha having delicious 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/baked on a Tawa or girdle, Parathas are layered Rotis with inside coating of oil/ghee with optional filling. They are thicker, are made by folding and involve a finishing with 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 Paranthas 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. Gobi Paratha is enjoyed with yogurt, pickle and many times followed by tea. One of my favourite ways of eating Gobi Parantha is with freshly prepared Green Coriander Chutney, which goes along very well with these Paranthas and is digestive too.
To make Gobi Paratha at home follow the detailed step by step recipe with photos posted below.
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.
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.
Then add ginger garlic paste and fry for a few seconds.
Before You Go...
We'd love to know your thoughts about this dish! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #vegecravings.