Punjabi Gobhi Paratha Recipe

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.

Course Breakfast, Main Course

Cuisine Indian, Punjabi

Diet Hindu, Vegetarian

Keyword Cauliflower Recipes, Parantha Recipe, Stuffed Paratha Recipes, Types of Parathas

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 Parathas

Author Priyanka

Equipment

Electric Chopper
Mixing Bowl
Stove Top
Heavy bottom Non-stick Pan

Ingredients

For Paratha Dough

2 cups Whole Wheat Flour
Salt to Taste
¼ tsp Carrom Seeds or Ajwain
1 tsp Ghee - alternate would be any neutral flavoured oil

For Cauliflower Stuffing

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

Instructions

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
2 cups Whole Wheat Flour, Salt to Taste, 1 tsp Ghee , ¼ tsp Carrom Seeds or Ajwain
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.
2 tbsp Mustard Oil, 6-8 Garlic , 2 Green Chilies
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
2 cups Cauliflower , 1 tbsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Dry Mango Powder, ½ tsp Garam Masala Powder, ½ tsp Dry Fenugreek Leaves, 3 tbsp Coriander Leaves
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.