Gluten-Free Gobi Paratha
Delight in the goodness of a classic Indian flatbread with a modern twist—this Gluten-Free Gobi Paratha is the perfect fusion of tradition and dietary needs. Made with a soft, gluten-free all-purpose flour dough enriched with xanthan gum, these parathas are stuffed with a spiced cauliflower filling bursting with the bold flavors of cumin, garam masala, ginger, and fresh cilantro. Each golden-brown paratha is lightly crisped in butter or ghee, creating a comforting, flaky exterior that pairs beautifully with cool yogurt, tangy pickles, or zesty chutney. Perfect for breakfast, lunch, or dinner, this recipe is a must-try for those craving a nourishing, gluten-free Indian delight that doesn’t compromise on taste. Luxuriate in a recipe that’s easy to follow, packed with authentic flavor, and sure to satisfy the whole family!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.75 cups Water
- 0.5 teaspoon Salt (for dough)
- 2 cups Cauliflower (grated)
- 1 whole Green chili (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Cilantro (finely chopped)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt (for stuffing)
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil
- 2 tablespoons Butter or ghee (for cooking)
Instructions
In a mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and salt. Gradually add water while mixing to form a smooth and soft dough. Cover the dough with a damp cloth and set aside for 15 minutes to rest.
In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter. Then add grated ginger and chopped green chili, sautéing for 1 minute until fragrant.
Add grated cauliflower to the pan, stirring well. Cook for about 5-7 minutes until the cauliflower is slightly tender and moisture evaporates.
Stir in coriander powder, garam masala, and salt. Mix well and cook for another 2 minutes. Turn off the heat and fold in chopped cilantro. Allow the mixture to cool completely.
Divide the rested dough into 8 equal portions. Flatten each portion into a small disc using your palms.
Take one disc of dough and place a spoonful of cauliflower filling in the center. Gather the edges of the disc to enclose the filling completely, pinching off any excess dough.
Gently flatten the stuffed dough ball and roll it out into a circle about 6 inches in diameter using a rolling pin, dusting with extra gluten-free flour as needed.
Heat a non-stick skillet or tava over medium heat. Place the rolled paratha on the skillet and cook for about 2 minutes on each side, applying a teaspoon of butter or ghee until golden brown spots appear.
Repeat the process with the remaining dough and filling, keeping the cooked parathas covered to stay warm.
Serve the gluten-free gobi parathas hot with yogurt, pickles, or your favorite chutney.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 9.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1220 mg | 26% | |
*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.
