17 February 2015

Gobi Paratha | Cauliflower masala stuffed Indian Flatbread

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Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
  1. Whole wheat flour- 1 Cup(+ extra for dusting)
  2. Water - as required
  3. Salt - to taste
  4. Oil / Ghee - as required
For Cauliflower stuffing:
  1. Cauliflower,grated- 1  to 1 and 1/4 cups
  2. Cumin seeds - 1/4 tsp
  3. Onion,finely chopped - 1/4 cup
  4. Green chilies,finely chopped - 1 ( or according to taste)
  5. Ginger ,finely chopped - 1/2 tsp
  6. Kashmiri chili powder- 1/4 tsp( or to taste)
  7. Turmeric powder - 1/4 tsp
  8. Coriander powder - 1/4 tsp
  9. Garam masala powder- 1/4 tsp
  10. Coriander leaves,chopped - 1 tbsp( optional)
  11. Salt- To taste
  12. Oil- as required

  • In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.
  • Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.
  • Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.
  • Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 
  • Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.
  • Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.
  • Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)
  • Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.
    • For best results, drizzle ghee over the parathas. 


    1. gobi parathas- my perennial favorite during winters. Lovely post and gorgeous pictures, keep rocking.

    2. gobi parathas- my perennial favorite during winters. Lovely post and gorgeous pictures, keep rocking.


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