Gobi Paratha (Gobhi Paratha Recipe)
Gobi paratha is an Indian flatbread where spicy cauliflower stuffing is filled in the dough. It is a healthy & nutritious breakfast recipe, especially in winters. Often served with curd, pickle, and masala chai.
Servings 10 paratha
Calories 140kcal
Ingredients
For Dough
- 2.5 cup wheat flour
- 1/2 tsp salt
- Warm water
- 1 tsp oil
For Stuffing
- 1 head medium size cauliflower
- 1 tsp carom seeds
- 1/2 tsp garam masala or kitchen king masala
- 1/2 cup onion chopped finely (optional)
- 1 tsp ginger grated
- Salt as per taste
- 1 Green chili finely chopped (optional)
- 1 tsp red chili powder
- Green coriander chopped finely
- Oil for cooking
Instructions
Prepare gobi filling
- Clean and cut cauliflower florets. Soak them in turmeric and saltwater for 15 min. As a result of soaking them in turmeric water, all the germs inside come out. It is a very important part for me whenever I am making anything with cauliflower.
- Drain all the water and grate florets.
- Sprinkle salt over grated cauliflower, mix well and keep aside for 15 min. This process helps to take out water content from florets.
- Squeezed the water and keep it in a bowl.
- Combine all spices listed in the rinsed cauliflower and mix well. Now stuffing is ready to be filled.
Prepare dough
- Mix wheat flour, salt, and 1 tsp oil. Knead the dough using warm water.
- Keep aside covering lid. This will make the dough very smooth.
Rolling gobi paratha
- Almost 9-10 parathas can be made with this dough quantity. Depends on the size you want to make.
- Divide dough and stuffing into equal parts.
- Dust the rolling surface and a dough ball. Roll out a circle of about 3″ in diameter.
- Place stuffing as per your choice and close it by joining all edges. Pinch the dough ball with your palms.
- Roll this around 6-8″ diameter circle. Roll gently by using circular motions around the center. If the filling comes out, just don’t worry. Fix it and continue rolling.
- Repeat the same process with other dough balls as well.
Cooking Paratha
- Heat a griddle and transfer the rolled paratha.
- Cook the side for a minute and flip on the other side. Cook for 30-40 seconds.
- Apply oil and flip it again. Cook both sides after applying oil till golden brown.
- Gobi paratha is ready to serve with yogurt and pickle.
Notes
Storing & Reheating
The great point about gobi paratha is, you can store the filling and the dough for a week in the fridge in separate containers. Just do not add salt if you plan to store them for longer.
You can also store parathas in the freezer. Make all gobhi ka parathas and let them cool down. Stack them having parchment paper in between and store in freezer-friendly bags. They are good for a month to store in the freezer.
While consuming just thaw paratha overnight or 2 hours. Microwave them for 1 min or heat on the griddle. Serve and enjoy.
Tips
- Adjust chilies as per your taste. I made it optional as per my son’s taste.
- Rinse properly else it will be difficult to stuff and roll out.
- Wash carefully, while grating sometimes I found insects coming out from florets.
Nutrition
Serving: 0g | Sodium: 154mg | Calcium: 19mg | Vitamin C: 29mg | Vitamin A: 80IU | Sugar: 2g | Fiber: 3g | Potassium: 222mg | Calories: 140kcal | Saturated Fat: 1g | Fat: 1g | Protein: 5g | Carbohydrates: 28g | Iron: 2mg