Recipe for Gobi paratha | cauliflower stuffed flat bread

Gobi Paratha recipe with step by step photos and video is shown below.  Gobi paratha or Gobi ka paratha ( cauliflower Paratha) is a popular paratha recipe for morning breakfast in India. It is often used in lunch box and other takeaway.

Gobi paratha is made by finely grated cauliflower mixed with spices and then stuffed in a whole wheat flour dough. Rolled and roasted on a Tawa or pan with ghee or oil till crisp golden. These paratha are then served with curd, pickle or chutney. Sometimes plain Dal or chole masala are served.

Gobi paratha

This Gobi paratha recipe is a homestyle recipe where grated cauliflower are sauteed with herbs like ginger, cilantro and spices like red chilli powder, Garam masala and coriander powder.

Dhaba style Gobi paratha are made little bit spicy in taste. They cook the fillings first with spices and then stuffed it into the dough.

If you love Gobi paratha recipe then I am sure you would love the recipe of Aloo paratha recipe as well.

Which is better raw stuffing or sauteed stuffing for Gobi paratha

To me it is better to saute the grated cauliflower with spices for stuffing. As all the moisture of cauliflower become dry and the paratha become more crisp. And can be kept for long hours for lunch boxes or other take aways.

If we stuffed raw cauliflower then after few minutes the paratha become soggy due to continuous release of moisture. And it can not be kept for long hours.

Gobi paratha without stuffing

It is easy to make Gobi paratha without stuffing. For that grate Gobi finely with any big chunks. You can either saute then with spices to make dry or use directly.

Take wheat flour in a mixing bowl and mix with the sauteed cauliflower masala. Now pour water slowly and start to knead.  Add water accordingly and make a smooth dough like chapati.

Divide the dough into equal size balls and roll them into a paratha shaped.

Heat Tawa and place the rolled paratha.  Roast till crisp golden on both sides.

Jain Gobi paratha

 Don't add garlic, ginger , onion and potato while making the stuffing for the paratha. Certain Jain community faith don't allow to eat some root vegetables like garlic, ginger and potato.

So while making Gobi paratha don't add the above ingredients. You can read the below recipe for Jain Gobi paratha just avoid to use the ginger. Rest of the ingredients and methods are same.

You can read and make some popular and healthy paratha recipe like Healthy paneer Paratha recipe and Methi paratha recipe as well.

Gobi( cauliflower) paratha recipe

Gobi paratha

Gobi paratha is a spiced cauliflower stuffed flat bread. Gobi ka paratha is a popular breakfast food often made in Punjab homes, restaurants and Punjabi dhabas.

Preparation time :- 20 minutes

Cooking time :- 10 minutes

Total time :- 30 minutes

Yields :- 2 servings

Author :- Mobasir hassan

Ingredients :-

   • 1 cup whole wheat flour ( Atta)

   • 1/4 teaspoon salt

   • Water as required

   • 1/2 teaspoon oil

For Gobi paratha fillings

   • 1/2 of a cauliflower head

   • 1/2 teaspoon red chilli powder

   • 1/2 teaspoon cumin powder

   • 1/3 teaspoon Garam masala

   • 1/3 teaspoon coriander powder

   • 1/2 inch ginger root ( finely chopped)

   • 1 green chili (chopped)

   • 3 teaspoon chopped corriander leaves

   • 3 teaspoon ghee or oil

How to make the recipe

Preparation

   1. Take wheat flour in a bowl and mix
       with salt and 1/2 teaspoon of oil. Knead
       slowly to make a soft palpable dough.

   2. Grease the dough with oil and knead
       further. Cover and keep rest for 10
       minutes.

Making Gobi paratha stuffing

   3. Cut the cauliflower head into 3 - 4 parts
       and boil for 5 minutes with salt and
       vinegar.

   4. Remove and cool the cauliflower pieces.

   5. Now grate them very finely without any
       big chunks.

   6. Heat oil in a pan and saute the grated
       cauliflower. Add ginger, chilli, red chilli
       powder, Garam masala, coriander
       powder and salt. Saute till the mixture
       dry. Sprinkle the corriander leaves and
       remove. Cool down the cauliflower
       mixture completely.

Stuffing and rolling the paratha

   7. Divide the dough into equal size balls.
       Dust one dough ball into the flour and
       roll about 3 inch in diameter.

   8. Place some prepared fillings in the
       centre.
     
   9. Now take the edge and start pleating
       bringing to centre.

  10. And press the pleats from centre.

  11. Dust it again with flour and roll
        carefully about 6 - 7 inch in diameter.

Roasting the Gobi paratha

  12. Heat a tawa or pan in medium flame
         and place the rolled paratha and cook.

  13. Flip it when tiny bubbles start to come
      on the paratha. Press and cook it from
      all sides.

  14. Apply ghee or oil on both sides and
        cook till light brown.

  15. Similarly cook rest of the paratha and
        serve.

                       Video

    Video for Gobi paratha recipe

    Nutritional value(estimate only)

    Calorie :- 122 | Fats :- 1 g

    Carbohydrate :- 23 g

    Protein :- 4 g | Fiber :- 4 g

    Serving tips

   • Gobi paratha is served with pickle, curd
     and chutney.

   • You can serve mix vegetable raita as well
     with a Gobi paratha.

  • Slices of onions, green chilli and chole
    are also good option to serve with it.

    Recipe notes

  •  Clean cauliflower carefully before grating.

  •  If using raw grated cauliflower then mix salt just before rolling.

You can read the step by step photo instructions for the recipe for a better understanding.

Preparation :-

1. Cut the cauliflower head into parts and boil for 3 - 4 minutes adding little sugar. This will help to clean it from any micro organism.


2. Remove them and let cool down completely.

3. Take wheat flour in a mixing bowl and mix with salt. Pour water slowly and knead to make a smooth dough.



4. Apply oil and knead further. Keep rest for 10 minutes.



5. Now grate the cauliflower finely without any big chunks.



Making the fillings

6. Heat 1/2 teaspoon oil in a pan and saute the grated cauliflower. Mix chopped ginger, red chilli powder, turmeric powder, garam masala and coriander powder. Sprinkle chopped corriander leaves and remove.



7. Keep the fillings mixture to cool down completely.

8. If you don't want to saute the cauliflower then mix ginger, green chili, turmeric powder, red chilli powder and coriander powder. Sprinkle chopped coriander leaves as well. Don't mix salt and garam masala either the cauliflower will start to leave moisture.



Rolling and stuffing

9. Divide the dough into equal round shaped balls and start to roll them.

10. Take a dough ball and dust with flour and roll to 3 inch in diameter.



11. Place the fillings in the middle of the rolled dough.



12. Take the edges and start pleating bringing to centre.



13. Now press the pleats from the centre.

14. Dust it again with flour and rolled into a 6 - 7 inch in diameter Paratha.

15. Similarly place the raw cauliflower fillings at the centre of the dough and mix salt and garam masala. Close and roll to make paratha.

16. Heat a tawa or pan and place the paratha on it.



17. Roast till both sides become crisp golden applying little ghee or oil over the paratha.


18. Remove and repeat with the rest of the dough balls.

19. Serve hot with pickle, curd , chutney or with plain Dal or chole masala.