Gobi Paratha Recipe (Cauliflower Paratha)
Gobi Paratha (Cauliflower Paratha) is an Indian flatbread stuffed with a spicy cauliflower filling. These stuffed parathas make for a delicious breakfast, lunch, or dinner. Serve them along with pickle and raita for a hearty meal.
Servings: 4 people
Ingredients
For The Dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 tablespoon oil
For The Stuffing
- 2 cups grated cauliflower
- 1 cup grated boiled potato potatoes must be boiled and refrigerated a day in advance
- 2 teaspoons finely chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons grated fresh ginger
- 1 teaspoon salt or to taste
- ½ teaspoon garam masala powder
- oil or ghee for frying
Instructions
Make The Dough
- Mix flour, salt, and oil in a large mixing bowl. You can also use a parat (Indian utensil) to knead the dough.
- Gradually add water (approx ¾ cup) and knead to make a soft dough. The exact amount of water will depend on the quality of the flour. Do not add much water in one go; otherwise, the dough can become sticky.
- Knead the dough for 2-3 minutes until it is smooth.
- Note – You can knead the dough with a stand mixer fitted with a dough attachment.
- Cover the dough with a kitchen cloth and keep aside on the counter for 20 minutes.
Make The Stuffing
- Add cauliflower, boiled potatoes, green chilies, cilantro, ginger, salt, and garam masala powder to a medium-sized mixing bowl and mix nicely.
- Do not add the salt if you are not making the paratha immediately. Once mixed with salt, cauliflower releases water, making the filling moist and difficult to stuff.
Roll The 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 sticks to the rolling pin or surface. Roll the edges slightly thinner than the center.
- Tip – If the paratha tears from someplace, sprinkle some dry flour and tap lightly.
Cook The Paratha
- Heat a griddle (tawa) over medium heat. When 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 (1-2 minutes). Flip again.
- Apply 1 teaspoon ghee or oil on each side and cook the gobi paratha till golden brown. Keep pressing while cooking with the back of a ladle to make it crispy from the outside.
- Make all the parathas in the same manner. Serve hot with white butter and achar.
Video
Notes
Do not overstuff the parathas with the filling; otherwise, it will come outside from the sides.
Boiling the potatoes a day in advance is essential. Freshly boiled potatoes moisten the filling, and the paratha may tear while rolling.
Wipe the tawa with a paper tissue after cooking every 2-3 parathas.
Nutrition
Calories: 250kcal | Carbohydrates: 46g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 367mg | Fiber: 8g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 2mg
