Gobi Paratha Recipe

aerial shot of gobi paratha served on a platter

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Learn how to make Punjabi-style Gobi Paratha with a homemade paratha masala. A vegan stuffed paratha recipe.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: Indian

Servings: paratha

Calories: 169kcal

Author: Hina Gujral

Equipment

Mixing Bowl
Tawa/Griddle

Ingredients

Ingredients For Paratha Stuffing

1 small size cauliflower
1 inch piece of ginger, finely chopped amchur
1 green chilli, finely chopped
Handful coriander leaves, finely chopped
4 sprigs spring onion greens, finely chopped
1 ¼ teaspoon cooking salt or to taste
1 teaspoon paratha masala (see Note 1)
½ teaspoon carom seeds (ajwain)

Ingredients for the dough

2 Cup whole wheat flour
Water to knead the dough
¼ teaspoon salt or to taste
Oil to cook the paratha (see Note 2)

Instructions

Prepare Dough

Combine whole wheat flour and a pinch of salt. Use water to form a smooth dough. Now knead the dough for the paratha. Knead the dough for 5 – 10 minutes. Cover the dough and set aside to rest.
The dough for the Gobi Paratha is similar to that for Phulka/Chapati.

Prepare Paratha Stuffing

Rinse the cauliflower and pat dry with a clean kitchen towel. Grate the cauliflower in a food processor or using a manual grater.
Combine 1 teaspoon of salt and grated cauliflower. Keep it aside covered for 20 minutes. After 20 minutes squeeze out all the excess water from cauliflower.
Add paratha masala, remaining salt, green onion, ginger, chilli, coriander, and ajwain. Mix nicely. Gobi Paratha stuffing is ready to use.

Prepare Gobi Paratha

To make the Gobi Paratha, heat a griddle or tawa over medium heat.
Take a medium size ball from the dough. Roll out a small disc about 3 inches in diameter from the dough ball.
Add a big tablespoon of the cauliflower masala to the centre of the rolled-out disc. Be careful not to understuff or overstuff the paratha.
Bring the edges of the dough, join them and flatten them. Now roll the stuffed parathas gently to the size of a chapati or roti.
Cook the gobi paratha on a preheated griddle by smearing a teaspoon of ghee/oil till browned and uniformly roasted on both sides.
Serve Gobi Paratha warm with curd, pickle and white butter.

Notes

Note 1) Paratha Masala: You can use the readymade paratha masala or follow my recipe to make it from scratch at home.

Dry roast red chilli, black peppercorns, coriander seeds, cumin seeds, and Kasuri methi until aromatic.
Grind to a coarse powder. Add this masala to a variety of paratha stuffings for flavour and aroma.

Note 2) You can use either neutral-tasting vegetable refined oil or ghee to cook the paratha. It can be cooked in a tandoor also without oil. 1 tablespoon oil is enough to cook one paratha from both sides.

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