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Gobi paratha is popular cauliflower paratha recipe from Indian cuisine and is served for breakfast. Even if you are not a great fan of cauliflower recipes, the gobi paratha is one perfect way to love cauliflower. Perfectly spiced herbed cauliflower/gobhi in a crispy and flaky paratha crust, topped with homemade butter. What’s not to love!
Paratha is one of the easiest things to make when you are a beginner cook. And no one can tell you better than me. I and my husband survived on paratha for almost 3-4 months after I got married till I learned to cook the basic meal. You can read about that episode here. But one thing that this inexperienced novice cook mastered that time was Paratha :D. Paneer paratha, gobi paratha, methi paratha, Dal paratha, and list goes on.
I could make paratha from anything just throw me an idea and I could parathaize it … if such a term exists :P. Anyways, that's the term I use! But I know most of the people stick to the popular paratha stuffing. SO here is my gobi paratha or cauliflower paratha recipe. A popular stuffed flatbread from Indian cuisine, cauliflower/gobi paratha recipe that everyone loves.
Crispy, flaky and stuffed nicely I can assure you that these are the few of the best paratha one can eat. A complete meal by themselves, just serve them with a bowl of dahi or plain yogurt and you are in for a treat. Originally in Punjabi cuisine, gobhi paratha is considered a breakfast dish. But, you can eat them practically for any meal…atleast in our home we do.
I know some of the people consider them unhealthy meal option, but I can tell you a paratha can be much healthier option than a cereal bowl. In another blog, I talked about how to make your paratha healthier and tastier. It all depends on how you cook your paratha.
There are several paratha recipes on my website, laccha paratha, methi paratha, Paneer paratha, chane ke saag ka paratha and let me tell you there are many interesting paratha stuffings that are in pipeline.
Let's talk How can you make healthy and tasty gobi paratha or Cauliflower paratha
- Grate the cauliflower little thick more like cauliflower rice to get the real texture and taste. You can also use cauliflower rice for this.
- DO NOT go overboard on spices, it just kills the real taste of vegetables. I always use the basic ones so real flavor of cauliflower shines through in cauliflower paratha.
- Carrom seeds or ajwain is must in gobi paratha. It enhances the taste and helps in better digestion of cauliflower.
- Most important tip for making cauliflower paratha is how you fill your stuffing. When I posted this paneer paratha on Instagram many of you messaged me to share how I make these perfect stuffed paratha.
- For making perfectly stuffed gobi paratha, your stuffing should not be too wet when you stuff the paratha. An important tip for making gobi paratha is when you are preparing the stuffing, add one or two tablespoon of poha or flattened rice in your stuffing. Your paratha stuffing will never be wet or soggy.
- Once you get the perfect stuffing for gobi paratha, you can roll out a perfect stuffed gobi paratha.
- If your paratha dough is made right, making a crispy and flaky paratha becomes even easier.
I shared in the video recipe below how to make perfect gobhi paratha, I highly recommend you to watch the video of making gobi paratha, to see that making a healthy, crispy and perfect gobi paratha is easy. You really don’t need tons of fat to make your gobi paratha tasty, all you need is a right technique of making gobi paratha.
Watch Gobhi Paratha / Cauliflower Paratha Recipe Video
📖 Recipe
Gobi Paratha or Cauliflower paratha Recipe
3 from 1 vote
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Cuisine: Indian, indian cuisine, punjabi
Author: Rekha Kakkar
Ingredients
- 250 g cauliflower grated
- 2-3 tablespoon ghee/oil
- Salt to taste
- 1 teaspoon Red chilli powder
- 1 teaspoon Carrom seeds ajwain
- 2 tablespoon poha /flattened rice rice flakes
- 2-3 chopped green chilli
- 2 tablespoon chopped Coriander leaves
- 2 Cups whole wheat flour
- 2 tablespoon sooji/semolina
- ½ cup skim milk
- Water as required
Instructions
First, start by making paratha dough. In a large mixing bowl add whole wheat flour, sooji and mix them.
Add milk and start needing the dough. Mix it all and now add water as required to make a stiff and soft dough.
Keep the dough aside and rest it for 30 minutes.
To prepare the cauliflower paratha stuffing, take grated cauliflower in a bowl and add chopped coriander leaves, chopped green chilli, salt to taste, carrom seeds and poha. Mix it well.
Now divide the dough into 5-6 equal parts and make rounds of it (as demonstrated in video)
Roll out each portion into a flattened disk of 5-6 inch diameter.
Place two tablespoon of paratha stuffing and bring the edges together in the center and pinch them together to seal it.
Now with the rolling pin/belan roll it out into thick cauliflower paratha, be gentle with the pressure. Apply little whole wheat flour while rolling the paratha.
Heat a griddle, non-stick or iron both are fine. Apply a little bit of ghee or oil and place the cauliflower paratha over this.
Flip it when small bubbles start to appear, apply ghee on other side and cook it on medium heat for 1-2 minutes.
Flip again and apply ¼tsp ghee one more time and cook till it is crispy and nicely cooked with prominent dark golden spots.
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