Gobi Ka Paratha
Delight your taste buds with the authentic flavors of **Gobi Ka Paratha**, a quintessential Indian flatbread stuffed with spiced cauliflower. This wholesome dish combines soft whole wheat dough and a flavorful filling of finely grated cauliflower, seasoned with aromatic spices like garam masala, turmeric, and cumin seeds. Each paratha is pan-cooked to golden perfection with a touch of ghee or butter, making it irresistibly crisp on the outside and tender on the inside. Perfect for breakfast, lunch, or dinner, Gobi Ka Paratha is served best with creamy yogurt, tangy pickles, or a generous dollop of butter. Easy to make and bursting with bold flavors, this recipe is a must-try for lovers of Indian cuisine and hearty comfort food.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Oil or ghee
- 2 cups Cauliflower (grated)
- 2 units Green chilies (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Coriander leaves (chopped)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 4 tablespoons Butter or ghee for cooking
Instructions
To make the dough, combine the whole wheat flour and salt in a large mixing bowl.
Gradually add water and knead the mixture into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
Meanwhile, prepare the stuffing by grating the cauliflower finely using a box grater or food processor.
Place the grated cauliflower in a clean kitchen towel and squeeze out excess moisture.
Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
Stir in the ginger, green chilies, garam masala, turmeric powder, red chili powder, and a pinch of salt.
Add the grated cauliflower and sauté for 2–3 minutes until the mixture is dry and well combined.
Mix in the chopped coriander leaves, then remove the stuffing from heat and allow it to cool completely.
Divide the dough into 8 equal portions and shape each into a ball.
Roll out one ball of dough into a 4-5 inch circle using a rolling pin, dusting with a little flour as needed.
Place a small portion of the cauliflower stuffing (about 2 tablespoons) in the center of the rolled dough.
Bring the edges of the circle together to seal the stuffing inside. Pinch off any excess dough.
Gently flatten the stuffed ball and roll it out again into a circle about 6-7 inches wide.
Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot surface.
Cook for 1-2 minutes, then flip and cook the other side for another minute.
Spread 1/2 teaspoon of butter or ghee on the paratha, flip again, and cook for 30 seconds. Repeat for the other side.
Remove the paratha and keep it warm under a clean kitchen towel. Repeat the process with the remaining dough and stuffing.
Serve the Gobi Ka Paratha hot with yogurt, pickle, or a dollop of butter.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 9.3 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 232 mg | 18% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2216 mg | 47% | |
*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.
