gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha |
by Tarla Dalal
Added to 235 cookbooks
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gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with 20 amazing images.
Gobi paratha is a dish wish a universal appeal! While North Indians like to have this Punjabi paratha any time of the day, for breakfast, Indian lunch or dinner, South Indian too have borrowed this dish from the north and incorporated it into their supper and dinner menus. gobi ka paratha is also a very famous Indian street food which is mostly available and sold in the morning.
What makes these whole wheat Punjabi gobi paratha so appealing is the soft and tasty filling of cauliflower flavoured with spicy green chillies and crunchy onions. Green chillies spike up the flavor of the Gobi paratha stuffing, while coriander adds up the freshness. You can add amchur or chaat masala which would give it an enjoyable tinge of tanginess.
To make gobi paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add grated cauliflower. Further, we have added little water which would help us cook the cauliflower and it will prevent the mixture from drying out and burning. Further, add coriander for freshness. Mix well and stuffing is ready.
To proceed, divide dough, roll into a small roti. Place it in the center of the rolled roti and pull all the sides together. Flatten it and roll into a paratha. Place it on a greased tava and cook on both the sides of cauliflower paratha using ghee until golden brown and crisp.
gobi ka paratha taste best when served hot with pickles/achaar and curds, but they may also be carried in a dabba.
To the Punjabi gobi paratha, add dollop of ghee or fresh Homemade White Butter and with a tall glass of lassi would be a great option!
Enjoy gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with detailed step by step photos and video below.
For the dough- Combine all the ingredients in a deep bowl and knead into a soft dough using approx. ½ cup of water.
For the gobi stuffing- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.
- Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
- Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the coriander and mix well. Keep aside.
- Divide the gobi stuffing into 6 equal portions. Keep aside.
How to proceed to make gobi paratha- Divide the dough into 6 equal portions.
- Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Place one portion of the gobi stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the gobi paratha on a medium flame, using a little ghee, till golden brown spots appear on both the sides.
- Repeat steps 2 to 6 to make 5 more gobi parathas.
- Serve the gobi paratha hot.
Gobi Paratha Video by Tarla Dalal
Gobi Paratha, Punjabi Gobi Paratha recipe with step by step photos
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Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo paratha or the paneer paratha. You can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha just like we have done in the below mentioned gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | This is a quick and easy version of the authentic gobhi paratha. Check out these suggestions to make similar parathas for breakfast or lunch :
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Remove the top leaves and wash the cauliflower. Clean the cauliflower well to get rid of the hidden worms.
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Using a grater or a food processor, grate the cauliflower. Grate it finely or else the parathas will break.
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For preparing the gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | measure all the ingredients and keep ready.
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For making the dough of gobi paratha | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | in a deep bowl, take 1 cup whole wheat flour. To make nutritious parathas make use of multi-grain flour instead
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Add 1 tsp oil. Oil can be substituted with ghee. The fat helps in making parathas softer.
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For making the dough of gobi paratha | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | in a deep bowl, take 1 cup whole wheat flour. To make nutritious parathas make use of multi-grain flour instead.
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Gradually add water to form a dough. The quantity of water will depend upon the quality of the flour. To make extra smooth gobi parathas, knead the dough using milk instead of water.
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Knead into a soft dough using enough water. We have used 3/4 cup of water. Always while making stuffed paratha knead the dough little soft so it is easy to roll the parathas.
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Cover the dough with a muslin cloth or a plate and keep aside for 15 minutes.
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Divide the dough into 6 equal portions.
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For making the gobi stuffing, heat the oil in a broad non-stick pan. If you are in haste then do not saute gobi and simply grate it and add to the parathas.
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Once the oil is hot, add the cumin seeds.
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When the cumin seeds crackle, add the onions.
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Add green chilies and sauté on a medium flame for 30 seconds. Add more or fewer chillies to suit your tastebuds.
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Add the cauliflower.
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Add salt Mix well and sauté on a medium flame for 1 to 2 minutes.
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Add 4 tbsp of water.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the coriander.
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Mix well and keep the gobi stuffing aside.
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Divide the gobi stuffing into 6 equal portions. Keep aside.
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To make gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
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Place one portion of the gobi stuffing in the center of the circle. Do not overstuff the parathas or else it will become difficult to roll them.
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Bring together all the sides in the center.
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Press the pinched dough down to seal all the gaps tightly.
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Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling. Apply equal pressure while rolling so the paratha turns automatically. Be gentle, do not apply too much pressure or else the paratha will break and the stuffing will ooze out.
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Heat a non-stick tava (griddle) and place the gobi paratha.
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Cook on a medium flame using a little ghee, till golden brown spots appear on one side. You can use oil or butter to cook the gobi parathas.
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Press with a spatula and cook on both sides using ghee until the gobi paratha is golden brown and crisp.
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Repeat steps 2 to 8 to make 5 more gobi paratha | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha |
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Serve the cauliflower paratha hot. gobi paratha | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | are generally relished for breakfast with yogurt, pickle and a cup of chai. You can even pack this paratha for lunch.
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Nutrient values (Abbrv) per paratha
| Energy | 218 cal |
| Protein | 5.5 g |
| Carbohydrates | 30.7 g |
| Fiber | 5.7 g |
| Fat | 8.8 g |
| Cholesterol | 0 mg |
| Sodium | 20.2 mg |
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