Cauliflower paratha or gobi paratha is an Indian flatbread prepared with whole wheat flour and stuffed with a very delicious and spicy stuffing. Another version of making Gobi Parata with green masala with a fresh blend of spices which makes a flavorful and tasty breakfast dish. Cauliflower paratha is typically served with pickle and yogurt which is ideal for breakfast and lunch boxes.
Cauliflower – 2 cup grated
Cumin – 1/2 tsp
Coriander powder – 1 Tsp
Turmeric powder – 1/4 tsp
Oil to fry
Salt to taste
To grind –
Onion – 1 medium
Garlic – 4 cloves
Green chilies – 4 no’s
Fresh Coriander – 1 small bunch
For chapati/paratha dough:
1 cup whole wheat flour/atta
salt to taste
1 tsp oil or ghee
water as required for kneading
¼ cup wheat flour for dusting
ghee or oil as required
To prepare dough –
Add wheat flour and salt in a bowl, add little by little water, knead to a smooth dough, add oil, knead it properly and set aside.
Gobi stuffing –
Add all the ingredients to blend in a mixer jar, blend it to a paste without adding water.
Heat a pan with 2 tbs of oil, when it is hot add cumin when it begins to splutter add blended paste, saute until the raw smell goes completely. Saute till the water content evaporates,
Add grated cauliflower, and saute for 5 mins
Add coriander powder and turmeric, saute well.
Add salt to taste, combine, remove from the flame, allow the mixture to cool. Spread it on a plate to cool.
Assembling and rolling gobi paratha recipe:
Take a medium sized ball from chapati dough, roll about 5 inches in diameter. place the prepared stuffing in the center.
Take the edge and start pleating bringing to center.and press the pleats from the center, furthermore, sprinkle some flour and roll to of a chapati size.
Heat a flat pan, place the rolled paratha and cook both sides on a medium flame, also add oil/ghee and press slightly with a spatula.
- serve hot Gobi parathas with yogurt sprinkle a pinch of cumin powder/chaat masala on it or raita or pickle.
- Similar recipe – Palak paratha