Vegan Gobi Paratha
Elevate your mealtime with this flavorful Vegan Gobi Paratha recipe, a plant-based twist on a classic Indian stuffed flatbread. Featuring a hearty cauliflower filling spiced with aromatic cumin, turmeric, garam masala, and a touch of heat from green chili, this dish is a symphony of savory and zesty flavors. The tender, whole wheat dough creates a golden, flaky exterior, perfectly enveloping the spiced cauliflower stuffing. Quick to prepare in under an hour, these irresistible vegan parathas make for an ideal main course or snack served alongside tangy vegan yogurt or spicy pickles. Packed with wholesome ingredients and free from animal products, this dish is perfect for anyone looking to enjoy traditional Indian cuisine with a healthy, cruelty-free twist.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 1 medium head Cauliflower
- 1 small Green chili
- 1 inch piece Ginger
- 0.5 cup Cilantro
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Cooking oil
Instructions
Start by preparing the dough: In a large bowl, combine the whole wheat flour with a pinch of salt. Gradually add water while mixing to form a smooth, soft dough. Knead for about 5-7 minutes, cover with a damp cloth, and set aside to rest for at least 15 minutes.
While the dough rests, prepare the cauliflower filling. Wash and grate the cauliflower head with a box grater or a food processor.
Finely chop the green chili and cilantro, and grate the ginger.
Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add the grated ginger and green chili, and sauté for a minute.
Add the grated cauliflower, turmeric powder, red chili powder, garam masala, and salt. Cook for about 5-7 minutes until the cauliflower is softened and the moisture is mostly evaporated. Stir in the cilantro and turn off the heat. Allow the mixture to cool.
Divide the dough into 8 equal parts and form balls. Roll each ball into a small 4-inch circle on a lightly floured surface.
Place 2 tablespoons of the cauliflower filling onto the center of each rolled dough circle. Gather the edges of the dough over the filling and pinch together to seal.
Gently flatten the filled dough balls and roll them out again into a 7-inch circle, being careful not to spill the filling.
Heat a non-stick skillet over medium heat. Place a rolled paratha on the skillet and cook for about 1 minute, then flip.
Spread about 1 teaspoon of oil around the edges and over the surface. Cook for another minute or until brown spots appear on both sides and the paratha is cooked through.
Repeat the process for all parathas. Serve hot with vegan yogurt or a side of pickles.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 19.5 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3832 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.
