Gobi Paratha Recipe (Stuffed Cauliflower Paratha)
Gobi Paratha is a popular Punjabi stuffed flatbread made with whole wheat dough and a savory spiced grated cauliflower filling.
RUKAIYA KADIWAL 
Gobi Paratha, also known as Cauliflower Paratha, is a popular Punjabi stuffed flatbread made with whole wheat dough and a savory spiced grated cauliflower filling. These unleavened parathas are rolled and cooked on a tawa until crisp and golden. In this post, I share an authentic family style Gobi Paratha recipe that is simple and flavorful.
About Gobi Paratha Recipe
I first learned to make these cauliflower stuffed flatbreads from my mother in law. I already knew how to make Aloo Paratha, but gobi paratha always felt a bit tricky, so I never tried it earlier.
After watching her make them, I realized that they are quite easy to prepare. I still follow the same method used in the family for years.
Gobi paratha are crispy and tasty flatbreads made with a spiced grated cauliflower stuffing. They are usually served for breakfast but can also be made for lunch or dinner. Serve them with white butter, curd or mango pickle.
In Punjabi homes, the cauliflower is not cooked before stuffing. Fresh, raw grated cauliflower is used directly, which gives a better taste and texture. If the cauliflower is cooked first, the filling can turn dry.
For best results, grate the cauliflower finely. A hand grater works better than a food processor, as finer gratings help in easy rolling and prevent the parathas from breaking.
We especially enjoy gobi paratha during winters, when fresh and tender cauliflower is available.
For more such recipes, you can check the official collection here: https://www.vegrecipesofindia.com/recipes/indian-breakfast-recipes/
You may also like this related recipe: https://hospitalitycareerprofile.com/food-recipes/indian-breakfast/eggless-pancakes-recipe
- The recipe can be scaled easily.
- To make a spicy stuffing add more green chilies.
- Use fresh tender cauliflower.
- Don't blanch cauliflower as after grating they release a lot of water and make it difficult to make the paratha.
- Don't overstuff or under stuff the paratha with the stuffing. Overstuffed paratha will break while rolling. While an understuffed paratha will lack the flavor of the savory cauliflower stuffing.
- Ensure that the cauliflower is grated finely. The cauliflower is not minced and nor does have large shreds.
- Knead the dough to a smooth and soft texture.
- Note that the approximate nutrition info is for 1 gobi paratha.
Suggestion
- Cauliflower: Ensure to use fresh tender cauliflower. Do not use frozen or blanched cauliflower as they leave too much water when grated, which makes it difficult to stuff and roll the paratha.
- Spicing: For a spicy taste, increase the amount of green chilies. You can also add some chopped coriander leaves to the stuffing, but the taste changes.
- Grating: Make sure that the cauliflower is grated finely. Larger gratings or shredded cauliflower won't be easy to fill in the paratha and will tear it while rolling.
- Scaling: You can easily make a small batch or a large batch of these flatbreads.
- Stuffing: Keep in mind not to overstuff or under stuff the paratha. Overstuffed paratha will break and tear while rolling. While an under stuffed paratha will lack the flavor of the savory cauliflower stuffing.
- Dough: For the crisp and smooth texture in your paratha, knead the dough to a smooth and soft texture. A dense dough will make up for chewy and dry paratha. While a sticky dough won't be easy to roll and also won't hold the stuffing.
Ingredients
- ▢3 cups whole wheat flour – 360 grams
- ▢1 cup water or add more if required
- ▢1 teaspoon salt or as required – optional
- ▢1 tablespoon ghee or oil, add as required – optional
- ▢½ cauliflower head – finely grated
- ▢1 green chili – chopped finely or 1 teaspoon finely chopped
- ▢1 teaspoon garam masala or as required
- ▢salt as required
- ▢ghee (clarified butter) or oil as required
Nutritional Information
- Calories: 157kcal
- Carbohydrates: 23g
- Protein: 4g
- Fat: 6g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 14mg
- Sodium: 315mg
- Potassium: 184mg
- Fiber: 4g
- Sugar: 1g
- Vitamin A: 55IU
- Vitamin B1 (Thiamine): 1mg
- Vitamin B2 (Riboflavin): 1mg
- Vitamin B3 (Niacin): 2mg
- Vitamin B6: 1mg
- Vitamin C: 12mg
- Vitamin E: 1mg
- Vitamin K: 4µg
- Calcium: 17mg
- Vitamin B9 (Folate): 27µg
- Iron: 1mg
- Magnesium: 45mg
- Phosphoru: 118mg
- Zinc: 1mg
Directions
How To Make Gobi Paratha
Step 1: Make Cauliflower Filling
Firstly rinse ½ of a cauliflower head very well. Check insects and worms in the cauliflower and if there, then discard that part.
Rinse very well in fresh running water. Then drain the water very well. You can wipe dry the cauliflower with a kitchen towel as well.
Step 2: Grating the Cauliflower
Then grate the cauliflower pieces using a fine grater. If using a food processor, make sure that it grates the cauliflower finely.
Step 3: Keeping Grated Cauliflower
Keep the grated cauliflower in a bowl.
Step 4: Adding Green Chili
Add 1 finely chopped green chili to it (about 1 teaspoon finely chopped). Uniformly mix the green chilies with the gobi. Keep aside.
For a spicy taste, you can add 2 green chilies.
Step 5: Knead Paratha Dough
In a bowl take 3 cups whole wheat flour along with 1 teaspoon salt (or as required).
Step 6: Adding Ghee
Add 1 tablespoon ghee or oil.
Step 7: Adding Water
Next add 1 cup water or as required.
Step 8: Kneading the Dough
Knead the wheat flour with water to a smooth and soft dough. Cover and rest the dough for 20 to 30 minutes.
Step 9: Fill Paratha with Gobi Stuffing
Later take 2 small to medium sized balls from the dough.
Step 10: Dusting with Flour
Dust them with some flour on the rolling board.
Step 11: Rolling the Dough Balls
With a rolling pin, roll both the dough balls to a size of about 3 to 4 inches in diameter.
Step 12: Spreading Ghee
Now spread some ghee (clarified butter) or oil over one of the rolled disc.
Step 13: Topping with Cauliflower Mix
Top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.
Step 14: Sprinkling Seasonings
Sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated cauliflower. You can add a few more pinches of the red chilli powder if you prefer.
A tip, which I also follow, is to mix 1 teaspoon each of red chilli powder, garam masala powder and ½ teaspoon of salt in a small bowl. Mix it and sprinkle a few pinches of this spice mix on the cauliflower filling.
Step 15: Sprinkling Wheat Flour
Also sprinkle some wheat flour. As the grated cauliflower tends to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a rolling pin.
Step 16: Covering the Paratha
Cover with the other rolled dough.
Step 17: Sealing the Edges
Press and seal the edges very well with your fingertips.
Step 18: Dusting and Preparing to Roll
Dust some flour on the stuffed paratha and start rolling the paratha. I find this stuffing technique easier than the one where you fill the cauliflower stuffing in a rolled dough ball. But you choose what is easier for you.
Step 19: Rolling the Paratha
Now with a rolling pin, roll very gently and lightly till you get the paratha to a size of a chapati or roti – about 6 to 8 inches. You have to be a little quick enough to roll out the paratha as we have added salt to the gobi and thus it releases some water.
Step 20: Cook Gobi Paratha
So before the juices are released from the gobi, your paratha should be on the hot pan. Place the paratha on a hot skillet, tawa or flat pan.
The skillet has to be hot and on medium-high to high heat. Trust me making gobi paratha is easy and not at all difficult. Once you get the knack, you will be a master in making any parathas 🙂
Step 21: Partly Cooking
Let the paratha cook partly, about ¼.
Step 22: Flipping and Applying Ghee
When the bottom side is ¼ cooked, flip the paratha using a spatula and spread ghee or oil on the cooked side. Be liberal with the ghee.
A paratha is not complete without ghee and especially good amounts of ghee, so don't be a miser. You can also use oil instead of ghee.
Step 23: Flipping the Second Time
Flip the second time. So now the side, where ghee is applied goes at the bottom.
Step 24: Applying Ghee on Top Side
Apply ghee or oil on the top side.
Step 25: Flipping Third and Fourth Time
Flip for the third time and then a fourth time making sure that the gobi paratha is cooked evenly and well browned.
Make sure that the edges of paratha are cooked well. You can also press the edges with a spatula or spoon. If the gobhi paratha is roasted properly then it will slightly puff up.
Step 26: Roasting Until Golden
Roast the gobhi ka paratha very well till you see golden or brownish-black blisters on top. Make all paratha this way. Stack the parathas in a roti basket.
I multitask when I make these. So I stuff and roll the parathas and cook them at the same time. If you cannot multitask, then take a help from your family when cooking these.
I would not recommend to roll all the parathas and then later cook, as the cauliflower releases moisture and it can be difficult to lift the paratha if there is too much moisture in it.
Step 27: Serving
Serve Gobi paratha hot or warm with curd, mango pickle or lemon pickle or green chili pickle or white butter. They can also be packed for a tiffin box.
They can be had for any time of the day but usually had during breakfast or packed for lunch box.
As you see in the photos, you can optionally eat them with raw green chillies. But ensure that the green chillies are not very pungent or spicy.
These chillies which are served with gobhi paratha or any paratha do not have a sharp pungent taste and are mild.
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