A classic Punjabi Gobhi Paratha is a winter delicacy where whole wheat flatbreads are stuffed with grated & spiced cauliflower filling before frying on a griddle. Also known as cauliflower paratha, the way to get the best gobhi ka paratha is by making the perfect gobhi stuffing and then filling it up to the brim to get thick and delicious stuffed gobhi paratha as loved by Punjabis for their breakfast.
In my opinion, this here is simply the best Gobhi ka Paratha recipe, slightly tossed cauliflower stuffed in paratha makes for a healthy vegetarian recipe for lunch and dinner. Stuffed bread or stuffed flatbreads are a hit with all & you can spice them up the way you want. There are many variations on how to perfectly cook stuffed paratha and you can choose stuffing of your choice.
What is gobi paratha made of? Basically it is a cauliflower stuffed paratha where whole wheat flatbread is stuffed with grated and spiced cauliflower. I like to have my Punjabi Gobi Paratha recipe in the most classic way possible, that is fried in ghee or clarified butter.
Next question that comes up very frequently is, Is Gobi ka paratha good for health? Parathas are made using healthy ingredients such as cauliflower, whole wheat flour and spices. It is nutrient packed and makes a wholesome meal on its own. However having excessively ghee fried paratha too often can have serious repurcussions on health. It can result in elevated levels of blood cholesterol and can cause heart and liver ailments. So its advised to not indulge in parathas just too often.
Is cauliflower good for diet? When it comes to nutrition, cauliflower is a superstar. It’s high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it’s low in sodium
How to make Gobi ka Paratha – Ingredients list
- Cauliflower – grated
- Whole Wheat Flour
- Ghee – alternate would be any neutral flavoured oil
- Garlic – finely chopped
- Green Chilies – finely chopped
- Powdered Spices – Coriander Powder, Cumin Powder, Dry Mango Powder (Amchur), Garam Masala Powder, etc
- Whole Spices – Carrom Seeds (Ajwain), Dry Fenugreek Leaves (Kasoori Methi), etc
Step-by-step instructions for this Punjabi Gobhi Stuffed Paratha recipe
- Paratha Dough – Start by rubbing the flour with ghee or oil, salt and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a semi-stiff dough. Cover the bowl with a kitchen towel and keep it aside
- Paratha Stuffing – Heat a tadka pan or a small kadhai with some mustard oil. Add the finely chopped garlic and green chilies, and fry them till they turn golden and release the aroma.
- Finely chope or grate the Cauliflower and add it to the frying pan. Add the powdered spices in it and then mix everything together into a lump-free smooth stuffing. Add salt and stir fry till you get a fried aroma from the cauliflower. It will take somewhere around 15-20 minutes
- Making the Cauliflower Parathas – Pinch off a big ball of dough and flatten it on slightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of cauliflower stuffing at the centre and start gathering the edges of the dough together while sealing the stuffing inside.
- Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while rolling so that it spreads out evenly
- Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook at both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve. The gobhi ka paratha is ready to eat.
What is the secret to soft gobi parathas? Cooking the parathas on low heat without causing them to blister or form brownish spots helps keep the parathas soft. Then apply a layer of ghee on both sides of the parathas and cook them on quick high heat to make them crispy on the outside.
What is a good side dish for gobi paratha?
This Indian gobi paratha recipe goes best with a bowl of spiced yogurt or thick curd, spicy green chutney, and some pickles like mango pickles or aam ka achaar. A very popular way of serving gobi paratha is with a big dollop of unsalted white butter! That definitely loads it up with a ton of flavour, that comes along with a serious helping of calories.
Meal plan ideas
Often I make an extra batch of dough keep it in a glass container and refrigerate it for later. The cauliflower stuffing can also be saved for later in a glass container in a similar way. It is best to use it up the next day.
Another possible way is to dry roast the parathas and keep them in an air-tight container or ziplock bags and freeze them for later. Place a small sheet of butter paper between the parathas so that they do not stick to each other. Before serving, thaw them and fry them on a hot tawa till they turn crispy. I have frozen aloo parathas like this and kept them for a week in my freezer. They have always turned out to be perfectly delicious upon frying.
Few more tasty paratha recipes from my Blog
- methi paratha
- palak paratha
- cheese paratha
- sattu paratha
- keema paratha
- egg paratha
- plain paratha
- dal paratha
- paneer paratha
- aloo paratha
- hare pyaz ka paratha
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
A classic Punjabi Gobhi Paratha is a winter delicacy where whole wheat flatbreads are stuffed with grated & spiced cauliflower filling before frying on a griddle. Also known as cauliflower paratha, the way to get the best gobhi ka paratha is by making the perfect gobhi stuffing and then filling it up to the brim to get thick and delicious stuffed gobhi paratha as loved by Punjabis for their breakfast.
- 2 cups Whole Wheat Flour
- Salt to Taste
- ¼ tsp Carrom Seeds or Ajwain
- 1 tsp Ghee – alternate would be any neutral flavoured oil
- 2 cups Cauliflower – grated
- 2 tbsp Mustard Oil
- 6-8 Garlic – finely chopped. Adjust as per taste
- 2 Green Chilies – finely chopped. Adjust as per taste
- 3 tbsp Coriander Leaves
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Dry Mango Powder Amchur
- ½ tsp Garam Masala Powder
- ½ tsp Dry Fenugreek Leaves Kasoori Methi
-
Paratha Dough – Start by rubbing the flour with ghee or oil, salt and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a semi-stiff dough. Cover the bowl with a kitchen towel and keep it aside
-
Paratha Stuffing – Heat a tadka pan or a small kadhai with some mustard oil. Add the finely chopped garlic and green chilies, and fry them till they turn golden and release the aroma.
-
Finely chope or grate the Cauliflower and add it to the frying pan. Add the powdered spices in it and then mix everything together into a lump-free smooth stuffing. Add salt and stir fry till you get a fried aroma from the cauliflower. It will take somewhere around 15-20 minutes
-
Making the Cauliflower Parathas – Pinch off a big ball of dough and flatten it on slightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of cauliflower stuffing at the centre and start gathering the edges of the dough together while sealing the stuffing inside.
-
Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while rolling so that it spreads out evenly
-
Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook at both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve. The gobhi ka paratha is ready to eat.
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