Gobi Paratha Recipe | Cauliflower Paratha Recipe | Tips and Tricks
Gobi Paratha, also known as Cauliflower Paratha, is a classic stuffed flatbread from North Indian cuisine, widely loved for its savory filling and wholesome flavor. This recipe features a soft dough stuffed with a spicy, flavorful grated cauliflower mixture, cooked to perfection on a hot tawa or griddle. Whether you are looking for a hearty breakfast, a satisfying lunch, or a wholesome dinner, Gobi Paratha fits the bill perfectly.Stuffed parathas like this are incredibly versatile and can be enjoyed with a variety of sides such as chutney, yogurt, raita, or even a simple pickle. This Gobi Paratha recipe is ideal for those looking for a delicious vegetarian option that's easy to prepare yet satisfying enough to keep you full for hours.
Equipment
- Tawa or griddle
- Rolling Pin
- Grater
- Mixing bowls
- Spatula
- Oil brush
Ingredients
For the Dough:
- 2 cups Flour All-purpose or whole wheat
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tbsp Oil You can use ghee or butter
- 1/2 cup + 3 tbsp Water Adjust as needed
For the Filling:
- 1 Cauliflower Medium size and Grated, using large holes of a grater
- 1 Onion medium size, Finely chopped
- 2 Green Chilies Finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- salt to taste
- ¼ tsp Garam Masala
- Fresh Coriander Leaves Chopped
- 1 Potato Medium-boiled potatoes, Grated, optional
- Oil for cooking
Instructions
Prepare the Dough:
- In a large bowl, mix 2 cups of flour, 1/2 tsp salt, and 1 tsp sugar.
- Add 1 tbsp of oil or ghee to the flour mixture. Mix thoroughly until the mixture is crumbly.
- Gradually add 1/2 cup of water and knead. Add the remaining 3 tbsp of water as needed. Knead until smooth and soft.
- Cover and let the dough rest for 20 minutes.
Prepare the Filling:
- Grate 1 medium cauliflower using the large holes of a grater. You can also use firm parts if preferred.
- Heat oil in a pan and add 1 tsp cumin seeds. Let them splutter before adding 1 chopped onion and 2 chopped green chilies. Sauté until onions are translucent.
- Add 1 tbsp ginger-garlic paste and cook for 1 minute.
- Add the grated cauliflower, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, and salt. Mix well and cook until tender.
- Mix in 1 grated boiled potato (optional), 1/4 tsp garam masala, and chopped coriander leaves. Cook until dry.
- Let the filling cool completely before stuffing.
Assemble the Parathas:
- Divide the dough into 6 balls, slightly larger than the filling balls.
- Gently flatten each dough ball, forming a bowl shape with thick centers.
- Add the cauliflower filling and seal the edges.
- Lightly dust the dough balls with flour to prevent sticking.
- Roll out each ball gently, starting with light pressure, and use more flour if needed.
Cook the Parathas:
- Preheat a tawa or griddle on medium-high heat.
- Place the rolled paratha on the tawa. When the surface is dry, brush with oil and flip.
- Brush oil on the other side, and cook until golden brown on both sides.
- Press gently if air escapes to help the paratha puff.
Serve:
- Serve hot with chutney, yogurt, or raita. Pair with pickles or a fresh salad for a complete meal. Parathas also go well with butter or lassi for a classic Indian experience.
Video
Notes
- Tip: If the filling comes out while rolling, use extra flour and patch up the tear gently.
- Serving Suggestion: Serve with chutney, yogurt, or raita for a complete meal.
- For a healthier option, use whole wheat flour instead of all-purpose flour.
Nutrition
Calories: 180kcal
Tried this recipe?Let us know how it was!