Gobi (Cauliflower) paratha
Gobi paratha recipe
Gobi paratha recipe with step by step photos and video is shown below. Gobi paratha or Gobi ka paratha ( cauliflower Paratha) is a popular paratha recipe for morning breakfast in India. It is often used in lunch box and other takeaway.Gobi paratha is made by finely grated cauliflower mixed with spices and then stuffed in a whole wheat flour dough. Rolled and roasted on a Tawa or pan with ghee or oil till crisp golden. These paratha are then served with curd, pickle or chutney. Sometimes plain Dal or chole masala are served.
 |
This Gobi paratha recipe is a homestyle recipe where grated cauliflower are sauteed with herbs like ginger, cilantro and spices like red chilli powder, Garam masala and coriander powder.
Dhaba style Gobi paratha are made little bit spicy in taste. They cook the fillings first with spices and then stuffed it into the dough.
If you love Gobi paratha recipe then I am sure you would love the recipe of
- Aloo paratha recipe as well.
To me it is better to saute the grated cauliflower with spices for stuffing. As all the moisture of cauliflower become dry and the paratha become more crisp. And can be kept for long hours for lunch boxes or other take aways.
If we stuffed raw cauliflower then after few minutes the paratha become soggy due to continuous release of moisture. And it can not be kept for long hours.
Steps to make the recipe
Preparation
1. Cut the cauliflower head into parts and boil for 3 - 4 minutes adding little sugar. This will help to clean it from any micro organism.
2. Remove them and let cool down completely.
3. Take wheat flour in a mixing bowl and mix with salt. Pour water slowly and knead to make a smooth dough.
4. Apply oil and knead further. Keep rest for 10 minutes.
5. Now grate the cauliflower finely without any big chunks.
Making the fillings
6. Heat 1/2 teaspoon oil in a pan and saute the grated cauliflower. Mix chopped ginger, red chilli powder, turmeric powder, garam masala and coriander powder. Sprinkle chopped coriander leaves and remove.
7. Keep the fillings mixture to cool down completely.
8. If you don't want to saute the cauliflower then mix ginger, green chili, turmeric powder, red chilli powder and coriander powder. Sprinkle chopped coriander leaves as well. Don't mix salt and garam masala either the cauliflower will start to leave moisture.
Rolling and stuffing
9. Divide the dough into equal round shaped balls and start to roll them.
10. Take a dough ball and dust with flour and roll to 3 inch in diameter.
11. Place the fillings in the middle of the rolled dough.
12. Take the edges and start pleating bringing to centre.
13. Now press the pleats from the centre.
14. Dust it again with flour and rolled into a 6 - 7 inch in diameter Paratha.
15. Similarly place the raw cauliflower fillings at the centre of the dough and mix salt and garam masala. Close and roll to make paratha.
16. Heat a tawa or pan and place the paratha on it.
17. Roast till both sides become crisp golden applying little ghee or oil over the paratha.
18. Remove and repeat with the rest of the dough balls.
19. Serve hot with pickle, curd , chutney or with plain Dal or chole masala.
1. Cut the cauliflower head into parts and boil for 3 - 4 minutes adding little sugar. This will help to clean it from any micro organism.
3. Take wheat flour in a mixing bowl and mix with salt. Pour water slowly and knead to make a smooth dough.
6. Heat 1/2 teaspoon oil in a pan and saute the grated cauliflower. Mix chopped ginger, red chilli powder, turmeric powder, garam masala and coriander powder. Sprinkle chopped coriander leaves and remove.
8. If you don't want to saute the cauliflower then mix ginger, green chili, turmeric powder, red chilli powder and coriander powder. Sprinkle chopped coriander leaves as well. Don't mix salt and garam masala either the cauliflower will start to leave moisture.
9. Divide the dough into equal round shaped balls and start to roll them.
10. Take a dough ball and dust with flour and roll to 3 inch in diameter.
14. Dust it again with flour and rolled into a 6 - 7 inch in diameter Paratha.
15. Similarly place the raw cauliflower fillings at the centre of the dough and mix salt and garam masala. Close and roll to make paratha.
16. Heat a tawa or pan and place the paratha on it.
19. Serve hot with pickle, curd , chutney or with plain Dal or chole masala.
Gobi paratha without stuffing
It is easy to make Gobi paratha without stuffing. For that grate Gobi finely without any big chunks.
I would prefer to saute the grated cauliflower with spices like turmeric powder, garam masala, salt, coriander leaves and chopped green chillies. Then mixed with wheat flour and make a palpable dough. Roll them and roast till crisp golden.
Or use them as raw and mix with the spices.
Take wheat flour in a mixing bowl and mix with the raw cauliflower masala. Now pour water slowly and start to knead. Add water accordingly and make a smooth dough like chapati.
Divide the dough into equal size balls and roll them into a paratha shaped.
Heat Tawa and place the rolled paratha. Roast till crisp golden on both sides.
Jain Gobi paratha
Don't add garlic, ginger , onion and potato while making the stuffing for the paratha. Certain Jain community faith don't allow to eat some root vegetables like garlic, ginger and potato.
So while making Gobi paratha don't add the above ingredients. You can read the below recipe for Jain Gobi paratha just avoid to use the ginger. Rest of the ingredients and methods are same.
You can read and make some popular and healthy paratha recipe like
Gobi( cauliflower) paratha recipe
 |
Gobi paratha is a spiced cauliflower stuffed flat bread. Gobi ka paratha is a popular breakfast food often made in Punjab homes, restaurants and Punjabi dhabas.
Prep time cooking time serving
20 min 10 min 2
Author :- Mobasir hassan
Ingredients
• 1 cup whole wheat flour ( Atta)
• 1/4 teaspoon salt
• Water as required
• 1/2 teaspoon oil
For Gobi paratha fillings
• 1/2 of a cauliflower head
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1/3 teaspoon Garam masala
• 1/3 teaspoon coriander powder
• 1/2 inch ginger root ( finely chopped)
• 1 green chili (chopped)
• 3 teaspoon chopped coriander leaves
• 3 teaspoon ghee or oil
Nutritional value(estimate only)
Author :- Mobasir hassan
Ingredients
• 1 cup whole wheat flour ( Atta)
• 1/4 teaspoon salt
• Water as required
• 1/2 teaspoon oil
For Gobi paratha fillings
• 1/2 of a cauliflower head
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1/3 teaspoon Garam masala
• 1/3 teaspoon coriander powder
• 1/2 inch ginger root ( finely chopped)
• 1 green chili (chopped)
• 3 teaspoon chopped coriander leaves
• 3 teaspoon ghee or oil
How to make the recipe
- Take wheat flour in a bowl and mix with salt and 1/2 teaspoon of oil. Knead slowly to make a soft palpable dough.
- Grease the dough with oil and knead further. Cover and keep rest for 10 minutes.
- Cut the cauliflower head into 3 - 4 parts and boil for 5 minutes with salt and vinegar.
- Remove and cool the cauliflower pieces.
- Now grate them very finely without any big chunks.
- Heat oil in a pan and saute the grated cauliflower. Add ginger, chilli, red chilli powder, Garam masala, coriander powder and salt. Saute till the mixture dry. Sprinkle the corriander leaves and remove. Cool down the cauliflower mixture completely.
- Divide the dough into equal size balls. Dust one dough ball into the flour and roll about 3 inch in diameter.
- Place some prepared fillings in the centre.
- Now take the edge and start pleating bringing to centre.
- And press the pleats from centre.
- Dust it again with flour and roll carefully about 6 - 7 inch in diameter.
- Heat a tawa or pan in medium flame and place the rolled paratha and cook.
- Flip it when tiny bubbles start to come on the paratha. Press and cook it from all sides.y
- Apply ghee or oil on both sides and cook till light brown.
- Similarly cook rest of the paratha and serve.
Video for Gobi paratha recipe
Nutritional value(estimate only)
- Calorie :- 122 | Fats :- 1 g
- Carbohydrate :- 23 g
- Protein :- 4 g | Fiber :- 4 g
- Gobi paratha is served with pickle, curd and chutney.
- You can serve mix vegetable raita as well with a Gobi paratha.
- Slices of onions, green chilli and chole are also good option to serve with it.
- Clean cauliflower carefully before grating.
- If using raw grated cauliflower then mix salt just before rolling.
You can read more popular recipes
