Easy Gobi Paratha Recipe. Made with Whole wheat flatbread stuffed with a spicy cauliflower filling, this gobi paratha makes a delicious brunch or any meal of the day!
About this Cauliflower paratha recipe
Also popularly known as Indian stuffed paratha, 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! Plus they freeze really well. Also these Indian flatbreads are suitable for vegan, vegetarian and dairy free diet.
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 curd, butter, and pickle.
Paratha Dough
You can use the same chapati dough to make parathas. If you have never made it before, it is simple.
To make the dough for cauliflower paratha, add whole wheat flour, water and salt and knead to a soft dough. Add a little oil and knead again. Cover and set it aside for atleast 15-20 minutes if you have time.
I've detailed step by step in my recipe for Chapatis and included all the tips to perfect it too.
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/ tava over medium heat for just 5 minutes along with the spices such as turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, ginger, and coriander leaves. Allow them to cool down a bit before stuffing them into the chapati dough.
You can also add optional ingredients like ajwain (carom seeds) or cumin seeds.
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
Prepare the stuffing: To make Gobi paratha, first, divide the dough into 10-12 equal portions. 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.
Roll the parathas: 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.
Frying: Heat the tava or a frying pan over high heat. Place the rolled cauliflower paratha on the hot 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 ¼ 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 - Store the leftover Gobi Parathas in a covered dish in the refrigerator for up to 2 days.
Freezer - When cool, stack the parathas 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 finely process the cauliflower (gobi) to ensure a smooth stuffing. Coarse cauliflower can make rolling difficult.
- Do not let the grated cauliflower sit for too long, as it can release water and make the paratha soggy. It's best to cook the cauliflower until all the moisture evaporates.
- Prepare the stuffing just before making the parathas. If you add salt to the stuffing and let it sit for too long, it can affect the texture.
- After cooking, store the prepared parathas in a casserole dish to keep them warm until serving.
What to serve with Cauliflower stuffed parathas?
Serve Cauliflower stuffed parathas with some butter, yogurt or boondi raita, and pickle on the side. Don't forget to sip on some hot masala chai alongside!
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 cauliflower paratha, and cook thoroughly until piping hot. Add a teaspoon of oil or butter for cooking if you like. Enjoy hot parathas.
If you love Indian flatbreads, you will also love
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
Ingredients
For the Chapati Dough
- 3 Cup chapati atta flour Whole wheat flour
- 1¼-1½ cup water
- 1 teaspoon salt
- 1½ teaspoon oil
Cauliflower stuffing
- 350 g Cauliflower, grated ½ a head or small cauliflower
- 3 tablespoon Coriander Leaves
- ½ teaspoon turmeric
- ½-¾ teaspoon chilli powder
- 1 inch ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon Garam Masala
- Salt to taste
- 1 teaspoon oil
Other Ingredients
- Flour for Dusting/Rolling
- 4 teaspoon Oil or more as needed
Instructions
Chapati Dough
- 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 ¼ 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.
Nithu Bala says
This Gobi Paratha was simply easy to make. My family enjoyed it for breakfast.
Chitra says
My hubby loves your version of gobi paratha. Thank you.
Sanjeeta kk says
Lovely parathas Sandhya. Your paratha filling sounds delicious and I am going to make your version soon.All the tips and tricks are handy.
kothiyavunu says
Hey Sandy, hope your doinf fine..:)was away from active blogging for long time,I missed out many of your recipes..Trying to get hold of everything very soon.gobi paratha looks perfect and tempting.
Hema says
My family loved the parathas recipe. It was really simple to make.
Mano Saminathan says
Looks delicious and tempting! Superb click!