Gobi paratha or cauliflower paratha is an Indian whole wheat flatbread stuffed with a spicy cauliflower filling. It is a great dish to serve for any meal and it also works well for the lunch boxes. Here is how to make it.
If you are someone, who prefers stuffed parathas for your weekend breakfast, then here are some more of them – Broccoli Paratha, Aloo Paratha, Keema Paratha, and Palak Paneer Paratha.
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About This Recipe
Weekends are for parathas in my home, and this gobi paratha is an all-time favorite. We serve it with green chutney and raita on the side, and believe me it’s worth all the calories.
Gobi paratha or cauliflower paratha is an Indian unleavened whole wheat stuffed flatbread stuffed with a spicy cauliflower filling. It is a typical winter breakfast in Punjabi homes and is now popular in Indian restaurants all over the world.
This healthy, filling, and nutritious North Indian bread has a mouth-watering filling of grated cauliflower that is spiced up with green chili peppers, cilantro (coriander) leaves, fresh ginger, salt, and garam masala spice mix.
I have also added boiled potatoes to the filling, but you can avoid it and make this paratha only with cauliflower. You can also add grated paneer instead of potatoes.
There are two ways of making gobi paratha – one where the filling is stuffed inside the dough and another one, where you can knead grated cauliflower along with the flour itself. The kneaded one will give you thin and soft parathas whereas stuffed ones will be thick and crisp.
I have seen some people cooking the cauliflower filling before stuffing it but traditionally, the filling is never cooked. The cauliflower is grated and is stuffed raw. This simple step itself makes a whole lot of difference in the final taste of this gobi paratha.
This Gobi Paratha is,
- Vegan
- Crispy & Flaky
- Filling
- Heavenly
- Perfect for weekend breakfast
Ingredients
Cauliflower and Potato – Cauliflower is the star ingredient for making gobi paratha. It is grated and then added with other spices to make the masala. Use the cauliflower that is fresh and without any black marks on it.
I have also added potato as it gives a nice texture and also binds the masala. But feel to skip adding it. You can replace potatoes with paneer.
For the Dough – To make gobi paratha, we will make a dough with whole wheat flour, salt, and oil.
For the Stuffing – Other than cauliflower and potatoes, we will need chopped green chili peppers, cilantro, fresh ginger, salt, and garam masala.
You can adjust the amount of green chili peppers, as per your taste. If you are making it for kids, you can avoid adding them too. Fresh ginger adds a unique taste, and since cauliflower can cause gas, ginger helps to digest it well.
Oil – You can use oil, ghee or butter for frying. If making a vegan paratha, use oil and avoid ghee and butter.
How to make Gobi Paratha?
For the dough:
Mix 2 cups whole wheat flour, ½ teaspoon salt and 1 tablespoon vegetable oil in a large mixing bowl. You can also use a parat (Indian utensil) to knead the dough.
Add water little by little and knead to make a soft dough (approx ¾ cup). The amount of water will depend on the quality of the flour. Do not add a lot of water at one go otherwise, the dough can become sticky. Knead the dough for 2-3 minutes until it is smooth.
Note – You can use a stand mixer with a dough attachment to knead the dough.
Cover the dough with a kitchen cloth and keep aside on the counter for 20 minutes.
For the stuffing:
Start by preparing the cauliflower. Wash the cauliflower very well and discrad the green leaves and hard stem. Check for any insects inside the florets. There are many creepy-crawlies hidden inside the florets and you want to get rid of them. Now grate the cauliflower using the medium hole of a box grater. You can also use a food processor to grate the cauliflower. Make sure there are no big pieces otherwise they will tear the paratha once stuffed.
Add 2 cups of grated cauliflower, 1 cup of grated boiled potatoes, 2 teaspoon finely chopped green chili peppers, 2 tablespoon chopped cilantro, 2 teaspoon grated fresh ginger, salt to taste, and ½ teaspoon garam masala spice mix to a medium-size mixing bowl and mix nicely.
Do not add the salt if you are not making the paratha immediately. Cauliflower releases water once mixed with salt. It makes the filling moist and difficult to stuff.
Assembling gobi paratha:
Divide the dough into 8 equal portions. Make smooth balls from the pieces and press them gently. Take one dough ball and dust it with some dry flour. Keep the remaining dough balls covered with a kitchen cloth to prevent them from drying.
Roll it using a rolling pin into a 5 inch disc.
Keep 2 tablespoon filling in the center of the disc and bring the ends together. Shape the stuffed dough to make a smooth ball.
Dust again with dry flour and gently roll to make a 6-inch disc. Apply light and even pressure while rolling otherwise, the paratha can break. Go from one side to another while rolling and keep dusting with dry flour if gobi paratha is sticking to the rolling pin or the rolling surface. Roll the edges slightly thinner than the center.
Heat a griddle over high heat. When the griddle is very hot, transfer the paratha to the griddle.
Cook till brown spots appear on the lower side (1-2 minutes). Flip the paratha and cook until brown spots appear on the other side as well (1-2 minutes).
Apply 1 teaspoon ghee or oil on each side and cook the gobi paratha till golden brown from both sides. Keep pressing while cooking with the back of a ladle for making it crispy from outside. Make all the parathas in the same manner. Serve hot with white butter and achar.
Frequently Asked Questions
If you are trying to make the stuffed paratha for the first time and not confident about stuffing and rolling it, then use this easy method to roll the paratha. Make the filling and the dough. Divide the dough into 8 equal size balls. Divide each ball into two.
Now take two dough balls and roll them to make two 4 inch circles. Keep 2 tablespoon of filling on one of the circles and cover with the other circle. Press the ends well. Now roll to make 6-inch paratha.
Pro Tips By Neha
Do not overstuff the parathas with the filling, otherwise, it will come outside from the sides.
Press the paratha with the back of the spoon while frying, to make them nice and crispy.
You can add potato or paneer, along with cauliflower to bind the masala. But if you like only cauliflower then you can skip the above two.
Variation
You can cook the cauliflower for the masala (although not recommended). In this version, grated cauliflower is cooked along with finely chopped onions, green chili peppers, spices, and cilantro. It is then cooled down and used as the stuffing.
You can also add grated paneer along with grated cauliflower to make gobi paratha.
You can also add other vegetables such as green peas, grated carrot, finely chopped green bell peppers, or even grated broccoli along with cauliflower to make the paratha.
Serving Suggestions
You can serve gobi paratha along with plain yogurt or with a raita of your choice. I like to serve white butter or regular salted butter and mango pickle along with yogurt. Masala chai is a must for me along with any stuffed paratha.
It also tastes great along with green chutney or even lahsun ki chutney or just serve it along with a pickle of your choice.
Storage Suggestions
You can make the dough and the filling and store them in separate air-tight containers in the refrigerator for 2 days.
Make sure you do not add salt while storing the filling. Add salt in the filling only when you want to prepare the parathas.
You can also freeze the cooked gobi paratha and use them later. Once the parathas are ready, let them cool down properly. Stack them by keeping butter paper in between and store them in ziplock freezer bags. This paratha will stay good in the freezer for about a month. Make sure you don’t add onions in your parathas, as it will decrease the shelf life.
Once ready to eat, just thaw the paratha and cook them on a hot griddle once again.
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Recipe Card
Gobi Paratha Recipe
Ingredients
For the dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 tablespoon vegetable oil
For the stuffing
- 2 cups grated cauliflower
- 1 cup grated boiled potato
- 2 teaspoon finely chopped green chili peppers
- 2 tablespoon chopped cilantro (coriander)
- 2 teaspoon grated fresh ginger
- salt to taste
- ½ teaspoon garam masala spice mix
- oil or ghee for frying
Instructions
For the dough
- Mix 2 cups whole wheat flour, ½ teaspoon salt and 1 tablespoon vegetable oil in a large mixing bowl. You can also use a parat (Indian utensil) to knead the dough.
- Add water little by little and knead to make a soft dough (approx ¾ cup). The amount of water will depend on the quality of the flour. Do not add a lot of water at one go otherwise, the dough can become sticky. Knead the dough for 2-3 minutes until it is smooth.
- Note – You can use a stand mixer with a dough attachment to knead the dough.
- Cover the dough with a kitchen cloth and keep aside on the counter for 20 minutes.
For the stuffing:
- Start by preparing the cauliflower. Wash the cauliflower very well and discrad the green leaves and hard stem. Check for any insects inside the florets. There are many creepy-crawlies hidden inside the florets and you want to get rid of them. Now grate the cauliflower using the medium hole of a box grater. You can also use a food processor to grate the cauliflower. Make sure there are no big pieces otherwise they will tear the paratha once stuffed.
- Add 2 cups of grated cauliflower, 1 cup of grated boiled potatoes, 2 teaspoon finely chopped green chili peppers, 2 tablespoon chopped cilantro, 2 teaspoon grated fresh ginger, salt to taste, and ½ teaspoon garam masala spice mix to a medium-size mixing bowl and mix nicely.
- Do not add the salt if you are not making the paratha immediately. Cauliflower releases water once mixed with salt. It makes the filling moist and difficult to stuff.
Assembling gobi paratha:
- Divide the dough into 8 equal portions. Make smooth balls from the pieces and press them gently. Take one dough ball and dust it with some dry flour. Keep the remaining dough balls covered with a kitchen cloth to prevent them from drying.
- Roll it using a rolling pin into a 5 inch disc.
- Keep 2 tablespoon filling in the center of the disc and bring the ends together. Shape the stuffed dough to make a smooth ball.
- Dust again with dry flour and gently roll to make a 6-inch disc. Apply light and even pressure while rolling the dough otherwise, the paratha can break. Go from one side to another while rolling and keep dusting with dry flour if the paratha is sticking to the rolling pin or the rolling surface. Roll the edges slightly thinner than the center.
- Heat a griddle over high heat. When the griddle is very hot, transfer the paratha to the griddle.
- Cook till brown spots appear on the lower side (1-2 minutes). Flip the paratha and cook until brown spots appear on the other side as well (1-2 minutes).
- Apply 1 teaspoon ghee or oil on each side and cook the parathas till golden brown from both sides. Keep pressing while cooking with the back of a ladle for making it crispy from outside. Make all the parathas in the same manner. Serve hot with white butter and achar.
Button Curry
OMG, this is yummy. I am going to make this today.
Neha Mathur
Do try 🙂