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Gobi paratha

Gobi Paratha is a cauliflower stuffed Indian bread with a sweet and savory sauce and crispy crust. It makes a great meal or a delicious lunch box treat. Gobi Paratha is one of the most popular parathas for breakfast in northern India. 

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This is a  traditional Indian bread made by stuffing it with grated cauliflower and serves well as a breakfast or dinner side dish. Gobi paratha recipe is a popular Paratha recipe from Punjab, North India, where the stuffing is made of cauliflower and a few spices.

You may also like my other paratha recipe – Jaljeera | Summer Refreshing Drink | Jal Jeera Recipe,  Masala Paratha, Aloo cheese paratha., 

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Gobi paratha
Gobi Paratha is an Indian bread filled with grated cauliflower. It’s good for any meal, and works well for lunchboxes too.

I initially learned to make them from my mother. I knew how to make aloo parathas but never gobi parathas. I always thought making them was very difficult and frankly never tried them.

After I saw Sanjeev Kapoor make gobi parathas on TV, I immediately realized how easy it is and how not at all difficult they are. He is always an inspiration to me.

For a true paratha lover, the feeling of a plate full of soft paratha served with a cup of tea at breakfast is the memory of comfort food. Am I right?

Check the Gobi Paratha Recipe Video :

About Gobi Paratha Recipe

Gobi Paratha is a popular stuffed paratha that is very popular especially in North India for breakfast. It contains a tasty filling of grated cauliflower seasoned with green chilies, coriander leaves, ginger, salt, and garam masala powder.

You can prepare this paratha without peeled potatoes and using only broccoli and cauliflower. You may even add grated breadcrumbs instead of potatoes or even a few other vegetables. Cauliflower is the main ingredient here, but you can also just grate a cauliflower, then add other spices to make the masala spicier. Examples include cumin, coriander, cayenne, turmeric, paprika, etc.

There are two ways to prepare this recipe – with the filling and another with grated cauliflower mixed with the flour itself.. Knitted parathas are thinner, whereas stuffed parathas are thick and crisp.

The gobi paratha I am sharing today is stuffed with cauliflower [gobi means cauliflower in Hindi] and happens to be one of my favorite Indian bread! Like most Indian bread, this is also vegan.

The stuffed Punjabi gobi ke parathe I made is spiced. The stuffing is cauliflower and spices. You can simply press the parathas toward the griddle with the back of a ladle, so they cook evenly and create crispy parathas. 

When making gobi paratha, the grated cauliflower is added directly as stuffing to the paratha. In Punjabi homes, the cauliflower is not sautéed or cooked before.

Ginger and green chilies add a little more flavor to the dish. You can reduce the amount of chili powder or green chilies in the recipe if you prefer not to eat spicy food.

Health Benefits Of Cauliflower :

Cauliflower belongs to the cancer-fighting group of vegetables. Cauliflower is certainly a suitable alternative to traditional bread and fried cauliflower makes a great appetizer. Please make sure you incorporate more cauliflower recipes in your diet and share them with your friends.

Adding cauliflower to your meals can help boost both your heart and brain health.

Eating cauliflower will give you impressive amounts of vitamins C, K, and beta-carotene, plus support healthy digestion and detoxification.
Gobi paratha

Ingredients

The ingredients for this paratha are definitely available in your kitchen. They do not need any fancy ingredients.

Cauliflower and Potato Cauliflower is the star ingredient here. It’s grated and added to other spices to form the masala. I’ve included potato as it lends a nice texture as well as binding the masala.

Potato – To make the filling, potatoes are boiled, peeled, and mashed. Mashed potatoes are then combined with an array of other ingredients to give it some flavor.

You can also omit the potatoes and make the masala with grated cauliflower.

For the dough – In order to make the Parathas, we will make a dough using whole wheat flour, salt, and oil.

For stuffing – In addition to the Gobi and Aloo, we will need green chilies, fresh coriander, ginger, salt, red chilly powder, Dry mango powder, and Garam Masala.

Oil – For frying, you can use oil, ghee, or butter.

Gobi paratha

How to make gobi paratha recipe step by step with photo:

  1. Take a bowl and add whole wheat flour, salt, and oil. Mix everything nicely.
  2. To make a soft dough, add water and knead.
  3. Cover and set aside the dough for 20 minutes.
  4. In a bowl, mix all the stuffing ingredients.
  5. Divide the dough into six portions equal in size.
  6. Roll the dough ball into a 5-inch disc and dust with flour.
  7. Scoop 4 tbsp of stuffing into the center and bring all the corners together.
  8. Dust the dough with dry flour and gently roll it into a disc 6 inches in diameter.
  9. Heat the pan on medium heat, and transfer the paratha there.
  10. Cook until spots of brown appear on both sides.
  11. Add ghee or oil and fry both sides until golden brown.
  12. Using a ladle to press the paratha while it cooks will make it crisp from outside.

  13. Take out on a plate and assemble all of the parathas.
  14. Serve hot with white butter and achar or pickle of your choice.
    Gobi paratha

Variation

In this version, finely chopped onions and green chilies add flavor to the grated Gobi. It’s then cooled down and added to the parathas.

Paratha can also be made with grated cheese and grated cauliflower.

You can use broccoli, grated carrot, green peas, grated carrots, and grated carrot with the cauliflower to make the Paratha.

Important Suggestion To Keep In Mind

  • Ghee is commonly used to fry the paratha, but I prefer to use oil. Ghee is also an option, but it isn’t vegan.
  • First, thoroughly rinse off 12 of the cauliflower head. Check the cauliflower for insects and worms and discard those. Rinse very well and drain the water very well.
  • Before you place the rolled Paratha on the hot Tawa, make sure the Tawa is hot.
  • If you are making the stuffing in advance, skip the salt. Add salt when you are preparing the paratha since the Gobi leaves the water.
  • So that the parathas are crispy, you have to cook them on low heat and press them towards the Tawa with the back of a spoon.
  • Roll each paratha one at a time and continue rolling from one side to another until it is a perfect size.
  • You can prepare the paratha with ghee if you want. It tastes even better.
  • Next, grate the cauliflower pieces with a fine grater.
  • To get crispiness in parathas, press the paratha with the back of the ladle while cooking.
  • Low heat will result in a dense paratha, while high heat will burn them, so cook on medium heat.
  • Ghee can also be added to the dough since it makes it extra soft and adds a delicious flavor to the crispy parathas.

Frequently Asked Question

Is it possible to freeze these parathas?

To freeze gobi paratha, cook the paratha until it changes color on each side without using oil or ghee.

You should not finish cooking the paratha completely. Remove half-cooked parathas. Let the parathas cool completely before freezing.

When cooled, layer parathas by spacing them apart with baking sheets and freeze them in freezer-safe bags or airtight containers.

Take out the paratha from the freezer when you’re ready to cook on a warm griddle.

How can this paratha be made without breaking it?

Personally, I like little break parathas as it looks beautiful, but I’m also sharing a few tips in order to ensure your paratha is properly filled and stays intact.

The dough and filling should have the same consistency and amount.

While rolling the paratha, roll it from side to side with light hands.

Storage Suggestions

I suggest making the dough and the filling separately and storing them separately in an airtight container in the refrigerator.

Once the parathas are ready, let them cool down properly before stacking them with greaseproof paper between them and storing them in ziplock freezer bags.

Do not add salt when storing the filling; add it only when you want to prepare the Parathas.

Make sure you don’t add onions in your parathas, as it will decrease the shelf life of these parathas.

When ready to eat, simply thaw the paratha and cook them on a hot griddle once again.

Serving Suggestion 

Feel free to have this paratha with tea, coffee, or with your choice of fresh raita, I guarantee you will have a superb day thanks to this tasty Indian meal!

Serve it with plain simple curd or with a raita of your choice.

Besides this paratha tastes delicious with green chutney or Lahsun Ki Chutney, this filling also goes well with pickles of any kind.

Print
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Gobi paratha

Gobi paratha


  • Author: Sanchita Dey
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Description

Gobi Paratha is an Indian bread filled with grated cauliflower. It’s good for any meal and works well for lunchboxes too.


Ingredients

Scale

For the dough :

  • 2 cups – Whole wheat flour
  • 1 tsp – Salt
  • 1 tbsp – oil

For the stuffing :

  • 2 cups – Cauliflower (grated)
  • 1 cup – Boiled potato (grated)
  • 3 tsp – Green chili (finely chopped)
  • 1 tbsp – Mint leaves chopped
  • 2 tbsp – Fresh coriander (chopped)
  • 2 tsp – Ginger (grated)
  • 1 tbsp – Coriander powder
  • 1 tsp – Red chilly powder (optional)
  • 1 tsp – Cumin powder
  • 1 tsp – Carrom seeds
  • Salt to taste
  • Oil or ghee for frying

Instructions

  1. Take a bowl and add whole wheat flour, salt, and oil.Mix everything nicely.
  2. To make a soft dough, add water and knead.
  3. Cover and set aside the dough for 20 minutes.
  4. In a bowl, mix all the stuffing ingredients.
  5. Divide the dough into six portions equal in size.
  6. Roll the dough ball into a 5-inch disc and dust with flour.
  7. Scoop 4 tbsp of stuffing into the center and bring all the corners together.
  8. Dust the dough with dry flour and gently roll it into a disc 6 inches in diameter.
  9. Heat the pan on medium heat, and transfer the paratha there.
  10. Cook until spots of brown appear on both sides.
  11. Add ghee or oil and fry both sides until golden brown.
  12. Using a ladle to press the paratha while it cooks will make it crisp from outside.

  13. Take out on a plate and assemble all of the parathas.
  14. Serve hot with white butter and achar or pickle of your choice.
    Gobi paratha

Notes

  • Ghee is commonly used to fry the paratha, but I prefer to use oil. Ghee is also an option, but it isn’t vegan.
  • First, thoroughly rinse off 12 of the cauliflower head. Check the cauliflower for insects and worms and discard those. Rinse very well and drain the water very well.
  • Before you place the rolled Paratha on the hot Tawa, make sure the Tawa is hot.
  • If you are making the stuffing in advance, skip the salt. Add salt when you are preparing the paratha since the Gobi leaves the water.
  • So that the parathas are crispy, you have to cook them on low heat and press them towards the Tawa with the back of a spoon.
  • Roll each paratha one at a time and continue rolling from one side to another until it is a perfect size.
  • You can prepare the paratha with ghee if you want. It tastes even better.
  • Next, grate the cauliflower pieces with a fine grater.
  • To get crispiness in parathas, press the paratha with the back of the ladle while cooking.
  • Low heat will result in a dense paratha, while high heat will burn them, so cook on medium heat.
  • Ghee can also be added to the dough since it makes it extra soft and adds a delicious flavor to the crispy parathas.
  • Category: Bread, Breakfast
  • Cuisine: Indian

Nutrition

  • Serving Size: 4
  • Calories: 250 Kcal

Keywords: Gobi paratha, How to make gobi paratha, homemade gobi paratha, paratha recipe, pinch of flavours

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