Gobi Paratha is an Indian bread stuffed with a grated cauliflower filling. It is a great dish to serve for any meal and it also works well for the lunch boxes.
You can also try some of my other favorite Stuffed Parathas – Broccoli Paratha, Aloo Paratha, Palak Paneer Paratha, and Kacche Papite Ka Paratha or even Plain Paratha.
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About This Recipe
Gobi Paratha is a delicious stuffed paratha that is very popular for breakfast especially in North India. It has a mouth-watering filling of grated cauliflower that is spiced up with green chilies, coriander leaves, ginger, salt, and garam masala powder.
I have also added boiled potatoes in this paratha, but you can avoid adding it and make this paratha only with cauliflower. You can even add grated paneer instead of potatoes in this Paratha.
There are two ways of making this Paratha – one with the filling and another one, where you can knead grated cauliflower along with the flour itself.
The kneaded one will give you thin parathas whereas stuffed parathas will be thick and crisp.
But if you are making it for your breakfast or brunch, I would suggest you make Stuffed Parathas, as the joy of eating them crisp and hot along with pickle and curd has a different joy altogether.
Just keep pressing the parathas towards the griddle with the back of a ladle, so that they cook evenly and you get crispy parathas.
Ingredients
Cauliflower and Potato – Cauliflower is the star ingredient here. It is grated and then added with other spices to make the masala. I have also added Potato as it gives a nice texture and also binds the masala.
You can also skip the potatoes and just make the masala with grated cauliflower.
For the dough – To make the Parathas, we will make a dough with whole wheat flour, salt, and oil.
For the stuffing – Other than Gobi and Aloo, we will need green chilies, fresh coriander, ginger, salt, and Garam Masala.
Oil – You can use oil, ghee or butter for frying.
Step By Step Method
For the dough:
Mix flour, salt and oil in a bowl.
Add water and knead to make a soft dough.
Cover the dough and keep aside for 20 minutes.
For the stuffing:
Add all the ingredients in a bowl and mix nicely.
For the Paratha:
Divide the dough into 8 equal portions. Dust and roll the dough ball into a 5 inch disc.
Keep 2 tbsp of filling in the centre and bring the corners together.
Dust again with dry flour and gently roll to make a 6 inch disc.
Heat a griddle. When the griddle is hot, transfer the paratha on the griddle.
Cook till brown spots appear on both the sides. Apply ghee or oil and cook the parathas till golden brown from both the sides.
Keep pressing the paratha 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.
Variation
You can even cook the cauliflower for the masala. In this version, grated Gobi is cooked along with finely chopped onions, green chillies, everyday spices and coriander leaves. It is then cooled down and added to the parathas as the stuffing.
You can also add grated Paneer along with Grated Cauliflower to make the Paratha.
You can also add other vegetables such as green peas, grated carrot, finely chopped capsicum or even grated broccoli along with cauliflower to make the Paratha.
Serving Suggestions
You can serve it along with simple plain curd or with a raita of your choice.
This stuffed paratha 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.
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 for later use them. 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 in onions in your Parathas, as it will decrease the shelf life of these parathas.
Once ready to eat, just thaw the paratha and cook them on a hot griddle once again.
Recipe Card
Gobi Paratha Recipe
Ingredients
For the dough
- 2 cups Whole wheat flour
- ½ tsp Salt
- 1 tbsp Oil
For the stuffing
- 2 cups Cauliflower (grated)
- 1 cup Boiled potato (grated)
- 2 tsp Green chilli (finely chopped)
- 2 tbsp Fresh coriander (chopped)
- 2 tsp Ginger (grated)
- Salt to taste
- ½ tsp Garam masala powder
- Oil or ghee for frying
Instructions
- Mix flour, salt and oil in a bowl.
- Add water and knead to make a soft dough.
- Cover the dough and keep aside for 20 minutes.
- Add all the ingredients for stuffing in a bowl and mix nicely.
- Divide the dough into 8 equal portions.
- Dust and roll the dough ball into a 5 inch disc.
- Keep 2 tbsp of filling in the centre and bring the corners together.
- Dust again with dry flour and gently roll to make a 6 inch disc.
- Heat a griddle.
- When the griddle is hot, transfer the paratha on the griddle.
- Cook till brown spots appear on both the sides.
- Apply ghee or oil and cook the parathas till golden brown from both the sides.
- Keep pressing the paratha 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.
