Gobi Paratha Recipe | Cauliflower Stuffed Flatbread

This delicious Gobi Paratha also known as Cauliflower paratha. Though it is one of the most popular Punjabi paratha recipes, but Gobi paratha recipe is loved by everyone.  These unleavened whole wheat flatbreads are stuffed with a savory, spiced grated cauliflower filling.  There are so many ways to make these flatbreads, but here is a recipe of  authentic Gobi paratha. 

Ingredients of Gobi Paratha Recipe:

For the dough:

• 2 cups whole wheat flour
• Water, as needed
• Salt, to taste

For the filling:

• 2 cups cauliflower (gobi), finely grated or minced
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon ginger, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt, to taste
• Fresh coriander leaves, chopped
• Ghee or oil, for cooking

Instructions of making Gobi Paratha:

Making the Dough:

• In a mixing bowl, combine the whole wheat flour and a pinch of salt.
• Gradually add water and knead to form a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Preparing the Filling:

• Heat a pan over medium heat and add a little oil.
• Add the cumin seeds and let them sizzle.
• Add the chopped onions and sauté until they turn translucent.
• Add the finely grated or minced cauliflower (gobi) and sauté for a few minutes until it cooks slightly and any moisture evaporates. Let it cool.
• In a mixing bowl, combine the cooked cauliflower, chopped green chilies, grated ginger, turmeric powder, red chili powder, garam masala, salt, and chopped coriander leaves. Mix well to form the filling mixture.

Making the Parathas:

• Divide the dough into equal-sized balls, slightly smaller than a tennis ball.
• Make one dough ball and roll it between your palms to make a smooth ball. Flatten it slightly and dip it in dry wheat flour.
• Roll out the dough ball into a small circle, about 4-5 inches in diameter.
• Place a portion of the cauliflower filling in the center of the rolled-out circle.
• Gather the edges of the circle and bring them to the center, sealing the filling inside the dough.
• Pinch off the excess dough and flatten the stuffed ball between your palms.
• Dip the stuffed ball into dry wheat flour and roll it out gently into a round paratha, about 6-7 inches in diameter. Be gentle while rolling to avoid the filling from coming out.

Cooking the Parathas:

• Heat a tawa or a flat skillet over medium heat.
• Place the rolled-out paratha on the hot tawa. Cook for about a minute or until you see small bubbles forming on the surface.
• Flip the paratha and spread a little ghee or oil on the cooked side.
• Cook the second side for about a minute, pressing gently with a spatula to help the paratha cook evenly.
• Flip again and spread ghee or oil on the second side. Press with the spatula if needed.
• Cook until both sides are golden brown and crisp, with darker spots.
• Remove the cooked paratha from the tawa and place it on a plate.
• Repeat the process with the remaining dough balls and filling.

Serving of Gobi Paratha:

Serve the Gobi Parathas hot, accompanied by yogurt, pickle, or any other side dish of your choice.

and enjoy your delicious homemade Gobi Parathas!

Country of Origin- India

State- Punjab