Gobi Paratha
Indulge in the comforting and wholesome flavors of Gobi Paratha, a classic Indian stuffed flatbread that's packed with spiced cauliflower goodness. This recipe features a golden, flaky whole wheat dough encasing a savory filling made from grated cauliflower, aromatic spices like garam masala and cumin, and a hint of fresh coriander. Perfectly pan-toasted with butter or ghee, each bite delivers a delightful balance of warmth and zest. Whether served with a dollop of creamy yogurt, tangy pickles, or a side of chutney, Gobi Paratha makes a hearty breakfast, lunch, or dinner option that's loved by all. This easy-to-follow recipe includes tips for creating soft, pliable dough and perfectly flattening your filled parathas for the ultimate homemade indulgence. Rich in flavor and texture, Gobi Paratha is the perfect way to elevate your Indian cuisine repertoire with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoon Salt
- 0.75 cup Water
- 1 medium Cauliflower head
- 1 inch Ginger
- 1 optional Green chili
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Oil or ghee
- 2 tablespoons Butter
Instructions
In a mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoon of salt.
Gradually add 0.75 cup of water, mixing it into the flour until it forms a soft, pliable dough. Knead the dough for about 5-7 minutes.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
Grate the medium cauliflower head (approximately 2 cups grated) using a box grater and finely chop 1 inch of ginger and, if using, 1 green chili.
Heat 1 tablespoon of oil or ghee in a skillet over medium heat. Add 0.5 teaspoon of cumin seeds and allow them to splutter.
Add the grated cauliflower, chopped ginger, and chili to the pan. Cook for 5-7 minutes until the cauliflower is tender and moisture is evaporated.
Mix in 0.5 teaspoon of garam masala, 0.25 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of salt. Stir well and cook for another 2 minutes.
Remove from heat and cool the cauliflower mixture. Stir in 2 tablespoons of finely chopped fresh coriander leaves.
Divide the rested dough into 8 equal portions and shape them into balls. Similarly, divide the cauliflower filling into 8 portions.
On a floured surface, roll out one ball of dough into a small 4-inch circle. Place one portion of the cauliflower filling in the center.
Carefully gather the edges of the dough circle to enclose the filling, pinching to seal at the top.
Gently flatten the filled ball and roll it out again to a 6-inch circle, applying even pressure to avoid displacement of filling.
Heat a tawa or non-stick pan over medium heat. Place the rolled paratha on it.
Cook for about 1-2 minutes on each side until light brown spots appear.
Spread 0.5 tablespoon of butter over the surface and cook each side for another 30 seconds to a light golden color.
Repeat the process for the remaining dough and filling portions.
Serve hot gobi parathas with yoghurt, pickles, or your favorite chutney.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 14.4 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2378 mg | 51% | |
*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.
