Gobi Paratha Recipe | Cauliflower Stuffed Paratha
Gobi Paratha is a wholesome and nutritious paratha made with by stuffing a whole flatbread with grated spiced cauliflower.
Recipe Info
Nutrition
Calories: 147kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g
Ingredients For Gobi Paratha Recipe | Cauliflower Stuffed Paratha
For the Dough
- 3 Cups Whole Wheat Flour (Gehun ka Atta)
- 1 Tablespoon Cooking Oil
- 1/2 Teaspoon Salt
- 1 Cup Water
For the Stuffing
- 1/2 Head Cauliflower (Gobi) or 2 cups, finely grated
- 1 Teaspoon Ginger Garlic Paste
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1/3 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Teaspoon Salt
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
Step By Step Instructions for Gobi Paratha Recipe | Cauliflower Stuffed Paratha
Preparing the stuffing
- Heat oil in a pan and add cumin seeds. Roast them till they start to splutter.1 Teaspoon Cumin Seeds (Jeera)
- Then add ginger garlic paste and fry for a few seconds.1 Teaspoon Ginger Garlic Paste
- Add grated cauliflower (gobi) to the pan.1/2 Head Cauliflower (Gobi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1/3 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Amchur (Dry Mango Powder), 1/2 Teaspoon Salt
- Also add 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.1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
Preparing the dough
- In a wide mixing bowl, 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.1/2 Teaspoon Salt, 3 Cups Whole Wheat Flour (Gehun ka Atta)
- 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.
