Gobhi aka Cauliflower paratha is a popular Punjabi breakfast flatbread made with grated spicy cauliflower stuffing in between the flatbread and served with butter and or dollops of ghee.
What is gobi/gobhi/cauliflower paratha?
Gobhi or Cauliflower paratha is made with stuffing a filling os spicy grated cauliflower in between whole wheat flatbread and cooked on a skillet with ghee until golden and crispy from both sides.
It is one of the most famous Punjabi breakfast dishes usually served with tea, pickles, and or yogurt. We love to start our day with this spicy and filling breakfast dish that keeps us satisfied for long hours on weekends.
Basic Ingredients for Gobi Paratha:
The basic ingredients to make gobi paratha are listed below.
- Firstly, Cauliflower-Pick fresh cauliflower with a slightly thicker head. Wah under running water thoroughly and let it dry before grating.
- Ginger-Adds a nice spiciness to the paratha and helps in digestion as well.
- Coriander and green chilli-For some fresh and spicy flavors in the paratha.
- Spices-The main spice is carom seeds and garam masala which brings out amazing flavors in the paratha.
- Whole what flour-To make the dough for flatbread.
How to make the gobi paratha?
The process involves two main steps, first to knead the dough and keep it ready and the other is two grated cauliflower and add in all the spices and flavorings. Once these two things are done all you need to do is make paratha.
Roll the dough into discs, fill the stuffing. Cover and roll again and cook on the preheated tawa with ghee. Keep all the cooked artha on top of each other to keep them soft and warm or serve one by one individually.
Serving Suggestions:
I serve my paratha with chilli pickle and tea. You can also serve the paratha with some gravies like Paneer Lababdar, Dum aloo, and Bhindi.
Looking for more such paratha recipes to get some ideas for your lunch or dinner? Do not miss myOnion Paratha and Green Peas Paratha and the best one’s Aloo Paratha.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Gobi Paratha Recipe
Equipment
- Skillet/Tawa
Ingredients
For filling
- 1 medium-sized cauliflower head grated
- 2 green chillies chopped
- 1/4 cup coriander leaves chopped
- 2 teaspoon ginger grated
- 1 teaspoon garam masala
- 1 teaspoon carom seeds/ajwain
For dough
- 2 cups wheat flour+extra for dusting
- water as needed
To make paratha
- 4 tablespoon ghee or oil
Instructions
- Knead wheat flour using water and keep in the aside covered with a kitchen towel.
- In a mixing bowl add cauliflower and all the rest of the ingredients. Mix well to combine.
First way
- Make small round balls of dough. Dust one ball with dry flour and roll to the size of pancake on flat board with a rolling pin.
- Fill a tablespoon of stuffing in the center and cover it from all sides. Roll again to the size of paratha.
Second way
- Take two balls of dough and roll them both about the same size of a pancake.
- Place two tablespoons of stuffing on one dish spread evenly and cover it with another rolled dough disc.
- Press from all sides to close. Dust it with flour and roll again t desired size.
After rolling
- Heat a nonstick Tava or pan and transfer the paratha on it. Let it roast from one side and flip it. As it starts cooking from this side flip it again now apply some oil on this side and flip again quickly .let it roast (you can press with a kitchen towel or spatula and move frequently).
- As this side roasted, flip again and let it cook for 1 minute. Remove from heat.
- Serve hot with butter and tea.
Notes
- Adjust the spices as per your taste.
- I prefer rating the cauliflower stem and stalks as well, you may totally skip.
- You can use leftover dough from the previous day to make the paratha.
Nutrition
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your gobhi parathaand please do share your tips and tricks with me.
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Best Regards,
Sapana Behl