Gobi Paratha Recipe (Punjabi Cauliflower Paratha)
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4.8
94 reviews
Excellent
Gobi Paratha Recipe (Punjabi Cauliflower Paratha)
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Gobi Paratha features whole wheat flatbread stuffed with finely grated cauliflower blended with spices like garam masala and red chili powder. The dough is soft and pliable, rolled thin, and layered with ghee before packing in the spiced vegetable filling. Cooked on a griddle with ghee or oil, the paratha has a crispy exterior and flavorful, moist interior, offering a satisfying vegetarian bread option.
Description
The recipe begins with kneading a smooth dough from whole wheat flour, salt, ghee, and water, then resting it. The cauliflower is finely grated (avoiding stalks) and mixed with green chili, garam masala, red chili powder, and salt to create a seasoned stuffing. Two small dough balls are rolled out, one layered with ghee and stuffing, then sealed and rolled again to encase the filling.
Cooking the paratha on a hot griddle with ghee yields a golden crust with a tender inside. The small green chili pieces and spices provide gentle heat and aroma tailored to preference. Gobi Paratha is commonly served as a breakfast or snack, optionally accompanied by yogurt, pickles, or chutney.
Careful attention to grating finely and not overstuffing prevents tearing during rolling and maintains the bread’s structure. Using fresh cauliflower and proper dough hydration ensures softness and flavor balance in the final product.
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Ingredients
For dough
- 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
For cauliflower stuffing
- ½ cauliflower finely grated, head
- 1 green chili - chopped finely or 1 teaspoon finely chopped
- 1 teaspoon garam masala or as required
- 1 teaspoon red chili powder or as required
- salt as required
For roasting
- ghee (clarified butter) or oil as required
Instructions
Kneading dough
- In a bowl take the whole wheat flour along with salt as required. Add 1 tablespoon ghee or oil.
- Next add 1 cup water or as required. Knead the wheat flour with water to a smooth and soft dough.
- Cover and keep aside for 20 to 30 minutes.
Making cauliflower stuffing
- Rinse the cauliflower head very well.
- Then grate cauliflower with a fine grater all the way through until you come to the stalks. Do not grate the stalks.
- Add some finely chopped green chilies to it.
- Uniformly mix the green chilies with the grated cauliflower. Set aside.
Making gobi paratha
- Later take 2 small to medium sized balls from the dough. Dust them with some flour on the rolling board.
- With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.
- Now spread some ghee over one of the rolled disc. Top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.
- Sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over evenly on the grated cauliflower filling.
- Also sprinkle some wheat flour. As the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a rolling pin (belan).
- Be careful as not to under-stuff or overstuff the paratha. Cover with the other rolled dough or disc.
- Press and seal the edges very well with your fingertips.
- Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). Roll very gently and lightly till you get the paratha to a size of a chapati or roti, about 6 to 8 inches.
Roasting
- On a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.
- Roast the gobhi paratha with ghee till browned and uniformly roasted on both sides on a medium-high to high heat.
- You can also press the gobhi paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well.
- Make all gobhi paratha this way and stack them up in a roti basket or casserole.
- Serve gobi paratha hot or warm with yogurt, pickle or white butter.
Notes
- The recipe scales easily to desired quantity.
- Increase green chilies for a spicier filling.
- Use fresh, tender cauliflower and avoid blanching as it releases excess water.
- Ensure the cauliflower is finely grated, neither minced nor coarse.
- Don’t overstuff or understuff the paratha to prevent tearing or weak flavor.
- Knead dough to a smooth and soft texture for best results.
- The nutrition information is approximate per one paratha.
Nutrition Information
Show Details
Calories
157kcal
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
14mg
(5%)
Sodium
315mg
(13%)
Potassium
184mg
(4%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
12mg
(13%)
Vitamin E
1mg
Vitamin K
4µg
Calcium
17mg
(2%)
Vitamin B9 (Folate)
27µg
Iron
1mg
(6%)
Magnesium
45mg
(11%)
Phosphorus
118mg
Zinc
1mg
Nutrition Facts
Serving: 12Gobi Paratha
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 315mg | 13% |
| Potassium | 184mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 12mg | 13% |
| Vitamin E | 1mg | |
| Vitamin K | 4µg | |
| Calcium | 17mg | 2% |
| Vitamin B9 (Folate) | 27µg | |
| Iron | 1mg | 6% |
| Magnesium | 45mg | 11% |
| Phosphorus | 118mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
94 reviews
Excellent
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