Gobi Paratha Recipe: This delectable Gobi Paratha is a recipe you’ll want to make again and again. These unleavened whole wheat flatbreads, also known as Cauliflower paratha, are stuffed with a savoury, spiced grated cauliflower filling. Gobi paratha is a popular Punjabi paratha recipe that is enjoyed by many people. There are numerous ways to prepare these flatbreads, but I’ll show you an authentic heirloom Gobi paratha recipe that my family adores.
a popular stuffed indian paratha recipe made with spiced cauliflower. Cauliflower paratha is traditionally served with pickle and yoghurt and is ideal for breakfast or lunch boxes.
Essentially, this is a north Indian or punjabi cuisine parantha recipe stuffed with flavorful grated cauliflower. The bread is made with whole wheat flour dough and stuffed with spiced grated gobi mixture. Furthermore, there are several recipes for gobhi parantha, with the main difference being the stuffing.
The crispy, tasty Gobi paratha is typically served for breakfast, but it can also be served for lunch or dinner. They can be accompanied by white butter, curd (yoghurt), or mango pickle.
Gobi paratha is a popular breakfast item in Punjabi households, as well as in restaurants and Punjabi dhabas. We love them for breakfast, especially in the winter when you can get the most tender cauliflower in India.
I’ve posted several paratha recipes up to this point, but this simple gobi paratha recipe was long overdue. I believe I missed it because I assumed I had already posted this recipe. Furthermore, I began receiving numerous requests for this exotic Indian flat bread recipe. As a result, I decided to post this recipe on my blog as soon as possible. I used only cauliflower stuffing in this recipe, but it can easily be expanded by adding onions, potatoes, and even capsicum. Maybe I’ll share that recipe soon.
The flavour of these parathas changes when the cauliflower is cooked and then used as stuffing. There isn’t enough moisture in the filling, so it tastes dry and insipid.
The parathas made with raw, grated cauliflower have a better taste, texture, and flavour than the parathas made with cooked gobi. I know the difference because I’ve made both ways. So, to get the best awesome flavour in the gobi paratha, I recommend not cooking the cauliflower.
The cauliflower is finely grated for this Punjabi gobi paratha recipe. I usually use a hand grater for this purpose rather than grating in my food processor.
The food processor gratings are larger than the hand grated ones for some reason. The cauliflower must be finely grated or the parathas will break when rolled.
some helpful hints and suggestions for making a delicious gobhi ka paratha recipe First, the dough must be kneaded thoroughly so that the spiced cauliflower can be easily stuffed. Second, and most importantly, after you’ve roasted the paratha once, brush it with butter or ghee while frying it. This ensures that the paratha cooks evenly; otherwise, it will become oily and undercooked. Finally, I added red chilli powder to the gobi stuffing, but green chilies can also be added to make it more spicy.
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Gobi Paratha Recipe Card:
Gobi Paratha Recipe
- 2 tsp oil
- 1 tsp ginger / adrak (grated)
- 2 cups gobi / cauliflower (grated)
- 1/2 tsp turmeric / haldi
- 1/2 tsp kashmiri red chili powder / lal mirch powder
- 1/2 tsp coriander powder / daniya powder
- 1/2 tsp cumin powder / jeera powder
- 1/2 tsp garam masala powder
- 1/2 tsp aamchur powder / dry mango powder
- salt to taste
- 2 tbsp coriander (finely chopped)
Dough for chapathi / paratha:
- 1 cup whole wheat flour / atta
- salt to taste
- 1 tsp oil or ghee
- water as required for kneading
- 1/4 cup wheat flour for dusting
To roast paratha:
- ghee or oil as required
Recipe for stuffed gobi:
- First, heat the oil in a heavy-bottomed pan and sauté the ginger.
- Continue to sauté the grated cauliflower (gobi).
- Sauté for at least 3 to 5 minutes on medium heat, or until the moisture has evaporated completely.
- Sauté until the raw gobi smell is completely gone.
- Add turmeric, red chilli powder, coriander powder, cumin powder, garam masala powder, aamchur powder, and salt to taste.
- Continue to sauté on medium heat until the spices become aromatic.
- Finally, stir in the coriander leaves and set aside.
Recipe for chapathi / paratha dough:
- First, place 1 cup of wheat flour in a large mixing bowl.
- Also, add the necessary salt. You can also add a teaspoon of oil to make the dough softer.
- Now, knead the dough in batches as you add water. To make soft dough, use lukewarm water.
- If necessary, add more water and knead for 5 minutes.
- knead the dough until it is nonsticky, soft, and smooth.
- Additionally, grease the dough with a tsp of oil to keep it from drying out.
- Finally, cover with a damp cloth and set aside for at least 20 minutes.
Recipe for gobi paratha assembly and rolling:
- To begin, pinch a medium-sized ball of dough, roll it out, and flatten it. Dust with wheat flour as well.
- Roll it out into a circle about 5 to 5.5 inches in diameter.
- Fill the centre with a tbsp of prepared gobi stuffing.
- Begin pleating at the edge and work your way to the centre.
- Also, join the pleats together and cut off the excess.
- Using your hand, press and flatten the piece even more.
- Moreover, sprinkle some flour on top and roll out to the size of a chapati.
Recipe for roasted gobhi parata:
- First, place the rolled paratha on a hot tawa and cook for a minute.
- Moreover, once the base is partially cooked (after a minute), flip the paratha.
- Brush on oil or ghee and lightly press. Flip once or twice more until both sides are evenly cooked.
- Finally, serve the hot punjabi gobi parathas with sauce, raita, or pickle on the side.
- First, adjust or vary the spices to suit your tastes.
- Furthermore, use a generous amount of ghee while roasting for a more rich flavour and taste.
- To make aloo gobi paratha, combine mashed potato and finely chopped green chilli.
- Cauliflower: Use fresh, tender cauliflower. When grated, frozen or blanched cauliflower leaves too much water, making it difficult to stuff and roll the paratha.
- Spicing: To make it more spicy, add more green chilies. If you add some chopped coriander leaves to the stuffing, the flavour will change.
- Grating: Make sure the cauliflower is finely grated. Larger gratings or shredded cauliflower will be difficult to fill and will tear the paratha while rolling.
- Scaling: These flatbreads can easily be made in small or large batches.
- Stuffing: Be careful not to over- or under-stuff the paratha. While rolling, an overstuffed paratha will break and tear. A paratha that is not fully stuffed will lack the flavour of the savoury cauliflower stuffing.
- Dough: Knead the dough to a smooth and soft texture for a crisp and smooth texture in your paratha. A dense dough will compensate for chewy, dry paratha. A sticky dough will be difficult to roll and will not hold the stuffing.
- The recipe is easily scaled.
- Add more green chilies to make a spicy stuffing.
- Make use of fresh, tender cauliflower.
- Cauliflower should not be blanched because it releases a lot of water after grating, making the paratha difficult to make.
- Finally, when served hot, punjabi gobi paratha tastes fantastic.
Is cauliflower paratha nutritious?
Breakfast that is healthy, nutritious, and filling – Gobi paratha is an Indian flatbread stuffed with spicy cauliflower filling. It’s served with yoghurt, pickles, and chai on the side. It’s also ideal for packing lunches.
How many calories are there in 2 gobi paratha
?Other sizes: 1 serving – 318kcal, 100 g – 254kcal, more… Other sizes: 1 cup – 351kcal, 1 serving – 211kcal, more…
Are parathas nutritious?
Parathas, when prepared correctly, can be a healthy dish. Because most people stuff their parathas with a lot of unhealthy stuffing and cook them in an excessive amount of ghee, oil, or butter, parathas are considered unhealthy.
Is it okay to eat paratha at night?
Dr. Priyanka Rohtagi, Chief Clinical Nutritionist at Apollo Hospitals, recommends eating chapatis at night because they are high in fibre and keep you full for a longer period of time.