Gobi Paratha | Indian Stuffed Cauliflower Flatbread
Gobi Paratha is a stuffed Indian flatbread. Made with whole wheat flour and a spicy cauliflower filling, gobi ka paratha is a popular breakfast/ brunch recipe. Serve it with some yogurt raita and/or chutney
Course: Bread, Breakfast
Cuisine: Indian, Vegan, Vegetarian
Keyword: cauliflower recipe, Travel Food
For the stuffing
1small onionfinely chopped (optional)
1green chilifinely chopped
1tspamchoordray mango powder (can also use chaat masala instead)
4-5fresh coriander stalkschopped
For the Dough
2cupswhole wheat flour+extra for dusting
Water as required for kneading the dough
Oil for cooking the parathas
Combine whole wheat flour and salt in a big mixing bowl or paraat. Slowly add in water as required and knead to a soft dough. Cover with a damp kitchen towel and let the dough rest while you prepare the filling. *
Wash, dry, and grate the cauliflower.
Heat 1 tbsp oil in a pan. When the oil is hot, add the chopped onions, ginger, and chilies. Sauté for 2 minutes.
Add the grated cauliflower, turmeric, amchoor, and salt. Mix well and cook for 3-4 minutes. Mix in chopped coriander leaves and remove from heat.
Uncover the dough and knead again for a few minutes. For each paratha, we will first make 2 small dough balls. So divide the dough into around 12 balls.
Heat a flat pan on medium heat.
Roll out two dough balls into an approximately 4” diameter discs. Place one disc on the chakla. Spread about 1 tbsp of gobi stuffing on it.
Cover with the second disc and close the edges like you see in the image below.
Now dust it again and roll the stuffed discs to about a 6-7” diameter paratha.
When the pan is hot, place the rolled paratha onto the pan and let it cook for a minute. Flip and let it cook from the other side. Add some oil from the sides. Press down with a flipper or a spatula for even cooking. Flip, spread some more oil and cook till both sides have golden brown spots. Usually takes 3-4 minutes per paratha.
Serve hot with raita, pickle, chutney and/or ketchup. Stuffed parathas have a lot of steam trapped inside them so open them slightly before serving to kids.
*The secret to a good dough is the amount of time you allow it to rest before making the parathas. If you have time, knead the dough at least 30 mins in advance.
Nutritional Information is the approximate value for 1 of 6 parathas.