Dairy-Free Gobi Paratha
Savor the flavors of a classic Indian flatbread with a vegan twist in this Dairy-Free Gobi Paratha recipe! Perfectly spiced and packed with a delicious cauliflower filling, this paratha features aromatic notes of cumin, coriander, turmeric, and fresh cilantro for a burst of flavor in every bite. Made with whole wheat dough and cooked to golden perfection using vegan oil, it’s a wholesome and satisfying option for breakfast, lunch, or dinner. This recipe is entirely dairy-free, making it ideal for plant-based eaters, yet it doesn’t compromise on the authentic taste and texture of traditional parathas. Serve it hot with your favorite vegan chutney or dairy-free yogurt for a nourishing and flavorful meal that’s sure to delight.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cup Water
- 1 medium head Cauliflower
- 1 unit Green chili
- 1 inch piece Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Cilantro
- 2 tablespoons Vegan oil
- as needed Vegan oil for cooking
Instructions
Mix the whole wheat flour and salt in a large bowl. Gradually add water, kneading until a smooth and pliable dough is formed. Cover and let it rest for 30 minutes.
Grate the cauliflower finely using a grater or food processor. Finely chop the green chili and ginger.
Heat 2 tablespoons of vegan oil in a pan over medium heat. Add the chopped green chili and ginger, sauté for a minute.
Add grated cauliflower to the pan. Stir in the ground cumin, coriander, turmeric, and red chili powder. Cook for 5-7 minutes until the cauliflower is tender. Stir in the chopped cilantro and set aside to cool.
Divide the dough into equal portions and roll each into a ball. Flatten a ball and dust with flour. Roll it into a small circle about 4 inches in diameter.
Place 2-3 tablespoons of the cauliflower filling in the center of the dough circle. Bring the edges together to seal and pinch off any excess dough.
Gently flatten the stuffed dough with your fingers, then roll it out carefully into a circle about 6-7 inches in diameter. Be gentle to avoid tearing.
Heat a skillet or tawa over medium heat. Add a rolled paratha and cook for 1-2 minutes until small bubbles form on the surface.
Flip the paratha, drizzle or brush with vegan oil, and cook the other side for another 1-2 minutes.
Flip again, apply a little more oil and cook until both sides are golden brown with evenly cooked spots.
Repeat with the remaining dough and filling. Serve hot with vegan chutney or dairy-free yogurt.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 19.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3845 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
