Easy Gobi Paratha Recipe. Made with Whole wheat flatbread stuffed with a spicy cauliflower filling, this stuffed Indian cauliflower flatbread makes a delicious brunch or any meal of the day!
About this Cauliflower paratha recipe
Also popularly known as Indian stuffed cauliflower flatbread, they are easy to make, loaded with flavours, and a brilliant way to use any leftover cauliflower. Think like stuffing masala cauliflower rice into the paratha dough and making a flatbread – Delicious, isn’t it?
Parathas are definitely one of my favorite things to cook on busy weeknights or for a Weekend brunch. Most importantly Kids approved.
I always have chapati dough ready in my refrigerator. So this paratha comes together in about 30 minutes or so. As the name suggests it is a cauliflower-stuffed flatbread – so you can go easy with the sides. We usually enjoy it with a serving of yogurt, butter, and pickle.
Why make this recipe?
This Stuffed Cauliflower paratha is nutritious, delicious, and simple to make.
Quick & Easy – This recipe is super easy to make.
Healthy and Nutritious – Gobi Paratha is made with whole wheat flour dough stuffed with spiced cauliflower rice filling. Isn’t it healthy?
Dietary needs – Vegan, Vegetarian, and Dairy free
Spicy Cauliflower filling
To make the Gobi filling, the first step is to grate the cauliflower.
In my Easy method, I like to add the cauliflower florets into the food processor and process them until they are broken down finely. Finer than cauliflower rice texture. Alternatively use a fine side of the box grater and grate the cauliflower.
Next, I cook the riced cauliflower on a pan for just 5 minutes along with the spices, ginger, and coriander leaves. Allow them to cool down a bit before stuffing them into the chapati dough.
If you are wondering, Why do you have to cook Cauliflower Rice? Finely riced Cauliflower tends to leave out moisture and this will in turn make the flatbread soggy. Instead of squeezing the water out, I prefer to cook it in the pan with the rest of the ingredients.
How to make Gobi Paratha(Stuffed Cauliflower flatbreads)?: Step by Step
To make Gobi paratha, first, shape the dough into 10-12 equal balls. Pick one ball, and roll it into a small disc of 2-3 inches. Fill 2 teaspoons of the spicy cauliflower stuffing. Bring the sides of the dough into the centre and pinch to seal the edges. Repeat the process for the remaining portions.
Gently flatten the stuffed dough ball with your hands. Then dust in the flour and roll the dough into a 6-7 inch diameter with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
Heat the tawa or a frying pan over high heat. When hot, place them on the tawa and cook for at least 40-50 seconds or until you see gentle bubbles. Flip and cook at the same time. Now flip it again and drizzle 1/4 teaspoon of oil. Cook for another 30-40 seconds.
Flip again and cook until the parathas have golden brown spots.
Remove from heat and stack in casserole. You can also wrap the parathas in foil to keep them warm.
Storing and Freezing Gobi Paratha
Fridge – Leftover Gobi Parathas keep well in the refrigerator for up to 2 days.
Freezer – Cool them completely. Stack them between parchment paper and store them in freezer-safe bags. Place the parathas in the freezer for up to 3 months.
Tips to make Gobi Paratha
Grate or process the cauliflower ( gobi) as fine as possible. Coarse cauliflower stuffing will be difficult to roll.
If you leave the grated cauliflower for too long, it can water and make the paratha soggy. Hence I prefer to cook the cauliflower until all the moisture is gone.
Love a soft cauliflower paratha – store it in a casserole.
How to freeze Gobi Parathas?
Once you make the parathas, allow to cool them completely on a wire rack.
Next place a paratha between parchment paper/butter paper. Repeat the process with the remaining parathas.
Carefully arrange the parathas in a freezer-safe bag, label them and place them in the freezer for up to 3 months.
How to reheat the Parathas?
Place the frozen paratha in a microwave-safe plate and thaw them completely – about 40-50 seconds.
Next, heat a frying pan, add the defrosted paratha, and cook thoroughly until piping hot. Add a tsp of oil or butter for cooking if you like.
Enjoy hot parathas.
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This post was first published on 26th July 2010. Now updated with brand new pics and step-by-step directions.
Easy homemade Gobi paratha recipe
For the Chapati Dough
- 3 Cup chapati atta flour Whole wheat flour
- 1¼-1½ cup water
- 1 tsp salt
- 1½ tsp oil
- Flour for Dusting/Rolling
- 4 tsp Oil or more as needed
- Place flour and salt in a mixing bowl. Gradually add a little water at a time and knead into a soft pliable dough. Add the oil and knead again. Cover and set it aside for at least 30 minutes.Divide the dough into 10-12 equal balls
Cauliflower filling ( gobi ka paratha filling)
- Heat a teaspoon of oil in a pan.
- Add all the ingredients to the pan and saute for 5 minutes. Set the spicy cauliflower filling aside.
How to make Gobi Paratha
- Pick one ball, and roll it into a small disc of 2-3 inches. Fill 2 teaspoons of the cauliflower stuffing. Bring the sides of the dough into the centre and pinch to seal the edges. Repeat the process for the remaining portions
- Gently flatten the stuffed dough ball with your hands. Then dust in the flour and roll the dough into a 6-7 inch diameter with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
- Heat the tawa or a frying pan over high heat. When hot, place them on the Tawa and cook for at least 40-50 seconds or until you see gentle bubbles. Flip and cook at the same time. Now flip it again and drizzle 1/4 teaspoon of oil. Cook for another 30-40 seconds.
- Flip again and cook until the parathas have golden brown spots.
- Remove from heat and stack the paratha in a casserole dish and seal with a lid. You can also wrap them in foil to keep them warm.