Gobi Paratha
Veg
Whole wheat flatbread stuffed with spiced cauliflower — grated raw cauliflower mixed with ginger, green chilli, carom seeds, and red chilli, pressed into a wheat dough parcel, rolled flat, and cooked in ghee on a hot tawa. The raw cauliflower steams from within during cooking, releasing its moisture into the dough and creating a softer, moister interior than the aloo version. Eaten at breakfast with yogurt and pickles.
Cuisines
Haryanvi
Punjabi
Delhi
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | whole wheat flour |
| 1 cup | grated cauliflower |
| 1 tablespoon | finely chopped coriander leaves |
| 1 teaspoon | carom seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 2 tablespoons | ghee or oil |
| — | water as needed |
Instructions
- 1 In a mixing bowl, combine whole wheat flour with a pinch of salt and add water gradually to form a soft dough. Knead well and let it rest for 15 minutes.
- 2 In another bowl, mix grated cauliflower, chopped coriander leaves, carom seeds, cumin seeds, red chili powder, garam masala, and salt.
- 3 Divide the dough into equal-sized balls. Roll out one ball into a small circle.
- 4 Place a portion of the cauliflower mixture in the center of the rolled dough.
- 5 Bring the edges of the dough together to enclose the filling completely and pinch to seal.
- 6 Gently roll out the stuffed dough ball into a flat circle, ensuring the filling does not spill out.
- 7 Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot tawa.
- 8 Cook for about 1-2 minutes, then flip and apply ghee or oil on the cooked side.
- 9 Flip again and apply ghee or oil on the other side. Cook until both sides are golden brown and crispy.
- 10 Repeat with the remaining dough and filling.
- 11 Serve hot with yogurt, pickle, or chutney.
Tips
Ensure the cauliflower is finely grated to avoid tearing the dough while rolling.