Gobi Paratha is one of the most loved stuffed parathas, especially for people who enjoy soft bread with tasty filling inside. It is made by stuffing spiced cauliflower mixture in regular wheat dough and cooked on tawa till golden brown. The outer side stays soft while the inside turns out full of flavor in every bite.
This paratha is a great option when you want something filling but not too heavy. It can be packed for lunchbox or enjoyed for dinner along with raita, curd or just pickle and onions on the side. The cauliflower stuffing gives a nice different taste compared to plain parathas and that makes it stand out more.
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About Gobi Paratha
Gobi Paratha is a popular North Indian flatbread that is stuffed with cauliflower as main filling. Finely grated or mashed cauliflower is mixed with Indian spices and then stuffed inside wheat dough, rolled out and roasted. It is very common in Punjabi homes and also you find it in dhabas across North India.
The texture of gobi paratha is soft and slightly crisp when cooked well with ghee. The stuffing has a nice spicy and tangy taste which blends with the wheat outer layer. Some like to make the stuffing very simple while some add more spices to make it bold. Any way it tastes good and very homely too.
There are many small variations in gobi paratha. Few people use raw grated cauliflower directly, some prefer steam cooking before mixing with spices. You can also add onion or green chillies to the filling, some even mix gobi with other vegetables. Each house has its own way and that makes it special.
I usually make gobi paratha when I want a quick dinner that is wholesome. At my home it gets finished really fast as it tastes best served hot from the tawa only. Sometimes I even prepare the stuffing earlier, then rolling and cooking becomes very easy after a long day.
Gobi Paratha Ingredients
- Wheat flour - I have used regular wheat flour for the dough, it makes the paratha soft and holds stuffing well. You can also use multigrain flour also if you want little extra fibre.
- Cauliflower florets - These are the star here, I usually steam cook them little so the filling turns soft and easy to roll. Fresh gobi gives better taste always.
- Spice powders - I have used red chilli powder, garam masala, roasted jeera powder and small pinch amchoor powder. They give heat, aroma and tang. You can adjust according to your spice liking only.
- Coriander leaves - I add fresh coriander for a nice refreshing touch. It balances the taste of cauliflower and spices.
- Oil and ghee - I mix of oil and ghee. Ghee gives authentic flavor and oil prevents burning fast. You can also use only ghee if you like rich taste.
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How to make Gobi Paratha step by Step
1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage .Allow it to rest.
2.Cut cauliflower into small florets, add it to warm water to remove worms if any.Then steam cook it, you can pressure cook it too.In a mixer add green chillies along with cauliflower.
3.Just run it once, Set aside. Heat oil in a pan crackle jeera, then add the cauliflower mixture.
4.Add required salt, red chili powder, roasted jeera powder, garam masala powder and amchoor powder. Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.
5.Now pinch a lemon sized ball, Flour the surface and roll the chapati dough slightly thicker. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.
6.Flip over and press it well with your hands so that the stuffing is even on all sides.Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.
7.Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.
Serve hot!
Expert Tips
- Dough consistency - I always keep dough soft but not sticky, this makes rolling easier and stuffing won't break out.
- Stuffing texture - I usually steam gobi little and pulse in mixie once, it gives even filling. You can grate raw gobi too if you like small crunch.
- Rolling technique - While rolling, don't press too much in center. Keep it slightly thick so stuffing spreads evenly and paratha won't tear.
- Cooking method - I cook on medium high flame and keep adjusting, so the paratha cooks well inside and gets nice brown spots.
- Ghee finishing - I always brush little ghee at last, it keeps paratha soft and gives very good flavor.
Serving and Storage
Serve gobi paratha with plain curd, raita or even simple pickle. It also goes well with sliced onions and little butter on top. For lunchbox, paratha with curd and pickle stays good for few hours. Leftover parathas I keep in fridge inside airtight box, then reheat on tawa with small ghee.
FAQS
1.Can I skip amchoor powder?
Yes you can skip, or just use few drops lemon juice to give tang.
2.Can I use raw cauliflower?
Yes, some people grate raw gobi and use it. It gives more crunch but also strong smell.
3.Can I prepare in advance?
You can make the stuffing earlier and keep in fridge, but roll and cook parathas fresh only.
4.Can I make without ghee?
Yes you can use only oil. But ghee gives that special taste so I always prefer little.
5.Can I freeze gobi paratha?
Yes, half cooked parathas can be frozen. Just roast fully when needed and serve hot.
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📖 Recipe Card
Gobi Paratha Recipe
Ingredients
- 1 cup wheat flour
- ½ cup cauliflower florets
- 1 teaspoon red chilli powder
- ½ teaspoon roasted jeera powder
- 1 pinch amchoor powder
- 1 teaspoon garam masala powder
- 1 tablespoon coriander leaves finely chopped
- salt to taste
- oil and ghee to toast
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest.
- Cut cauliflower into small florets, add it to warm water to remove worms if any.
- Then steam cook it, you can pressure cook it too. In a mixer add green chillies along with cauliflower. Just run it once, set aside.
- Heat oil in a pan crackle jeera, then add the cauliflower mixture.
- Add required salt, red chilli powder, roasted jeera powder, garam masala powder and amchoor powder.
- Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.
- Now pinch a lemon sized ball , Flour the surface and roll the chappathi dough slightly thicker.. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.
- Flip over and press it well with your hands so that the stuffing is even on all sides. Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.
- Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.
- Serve Gobi Pararatha hot with any pickle of your choice or with curd!
Notes
- Dough consistency - I always keep dough soft but not sticky, this makes rolling easier and stuffing won't break out.
- Stuffing texture - I usually steam gobi little and pulse in mixie once, it gives even filling. You can grate raw gobi too if you like small crunch.
- Rolling technique - While rolling, don't press too much in center. Keep it slightly thick so stuffing spreads evenly and paratha won't tear.
- Cooking method - I cook on medium high flame and keep adjusting, so the paratha cooks well inside and gets nice brown spots.
- Ghee finishing - I always brush little ghee at last, it keeps paratha soft and gives very good flavor.
Meena Srinivasan
Nice recipe. For morning hurry burry this quick method will really a great help. Your photos shows the super texture and feeling so hungry. Onion rings, Yummy curd for boondhi raita such a good combination. Lemon is missing.
js
quick n easy method