Gobi Paratha

5 from 62 votes

Gobi paratha is a popular Indian flatbread stuffed with spiced cauliflower (gobi). Perfect for breakfast or brunch, gobi paratha pairs wonderfully with yogurt or pickles.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Servings: parathas

Calories: 126kcal

Author: Shilpa Kerur

Equipment

Ingredients

For the dough:

1 cup whole wheat flour (atta) plus extra for dusting
1 teaspoon oil plus extra to fry the parathas
½ teaspoon salt
½ cup water (approximately)

For the stuffing:

½ small head cauliflower (one cup grated cauliflower)
2 tablespoon cilantro chopped
½ teaspoon red chili powder adjust as per taste
1 teaspoon amchur
1 teaspoon garam masala use store-bought or homemade garam masala
¼ teaspoon turmeric powder
½ teaspoon salt adjust as per taste

Instructions

Combine whole wheat flour, oil, and salt in a large bowl.
Slowly add water and knead to form a soft and smooth dough. Let it rest for 15-20 minutes.
In a large mixing bowl, combine grated cauliflower, cilantro, garam masala, amchur powder, turmeric powder, chili powder, and salt. Mix well.

Make the parathas:

Once the dough is rested, knead it one more time and divide it into four equal portions.
Roll one portion of the dough into a small circle. Place 2-3 tablespoons of stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely.
Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting.
Heat a tawa/griddle on medium heat. Place the rolled paratha on it and cook for 1-2 minutes. Do not add oil at this stage.
Flip over to cook the other side. Apply one teaspoon of oil on the cooked side.
Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done.
Serve hot with Indian pickle and raita.

Notes

Grate the cauliflower finely. This ensures even distribution of the filling within the paratha and prevents it from tearing while rolling. You can use a food processor or a box grater to achieve a consistent texture.

Allow the paratha dough to rest for at least 15-20 minutes after kneading. Roll out the stuffed dough gently using some dry flour and evenly to achieve a uniform thickness. Use a light rolling pin and avoid applying too much pressure.

A hot tawa is essential for cooking cauliflower paratha properly. Cook the paratha on medium heat to ensure even cooking. Avoid using high heat, as this can burn the paratha before it is cooked through.

Nutrition