Gobi paratha recipe– Try out this best Punjabi gobi paratha or cauliflower paratha with minimum ingredients and clean flavors. This is one of the most popular paratha recipes for breakfast from India.
Gobi paratha recipe with step by step photos. Gobi paratha recipe is a popular Indian paratha recipe like aloo paratha, mooli paratha from Punjab. Gobi paratha is delicious stuffed Indian paratha recipe. The stuffing is spices with minced cauliflower. Gobi paratha for breakfast is very popular in Punjabi homes. It is also a favorite breakfast at punjabi dhabas and north Indian restaurants too.
The recipe of making gobi paratha is just like other stuffed parathas only. There are some variations in the stuffing for gobi paratha. I learnt how to make gobi paratha recipe from a north Indian friend. She used to bring best gobi parathas for lunch. I got to know from her two ways of making gobi paratha. In few homes minced gobi is not cooked for gobi paratha. However I always make the stuffing by sauteing the minced cauliflower briefly.
To make this punjabi gobi paratha recipe I always use a food processor to mince the gobi. If you have a food processor do use it. It greatly saves time. You can also grate the gobi manually for paratha. Use good quality fresh whole wheat flour for best tasting parathas. I use organic whole wheat flour for paratha and poori.
Gobi paratha is usually made for breakfast. But it is also an excellent lunch box food for toddlers and kids. Serve this paratha with raita and pickle.
If you are looking for more paratha recipes do check methi paratha, aloo paneer paratha, pudina paratha, lachha paratha recipes.
How to make gobi paratha recipe with step by step photos.
For paratha outer cover:
Mix all the ingredients mentioned under dough well.
Add more water if required and make a smooth dough.
knead the dough well for 5 minutes and set aside till we make the filling.
To make the gobi stuffing for paratha:
In a pan heat 2 tespoons oil
Add slit green chili and ginger. Saute well.
Add the minced cauliflower and mix well.
Add salt, spice powders and mix well. Saute for 3-4 minutes.
Let the gobi stuffing cool thoroughly.
To make gobi paratha:
Divide the dough into 8-9 balls
Roll a dough ball into a small circle. Dust some flour if needed.
Now place a portion of prepared filling and seal the edges.
Roll into a slightly thick paratha. Again dust with dry flour as needed. In the mean time heat a thick cast iron tava.
Place the prepared paratha on the hot tava.
Fry from both sides with ghee until golden. The edges should turn crispy as well.
Serve gobi paratha hot with raita and pickle.
Tips for making gobi paratha:
- Make sure to mince the cauliflower as finely as possible. If there are big pieces of cauliflower the paratha will tear while rolling.
- Use butter or good quality desi ghee for frying paraths. You can even shallow fry the paraths if you wish.
- Always use good heavy cast iron tava for frying parathas. They retain and spread the heat in a uniform manner.
Some variations you can try in this recipe are you can add boiled and mashed peas along with minced cauliflower. You can make the same recipe with minced cabbage too.
Gobi paratha recipe card below:
Gobi paratha recipe
1 CUP = 250 ml
Ingredients
For the paratha dough
- 1 1/2 cups whole wheat flour
- Salt
- water
For gobi stuffing
- 3 teaspoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon ginger crushed
- 2 green chilies slit
- 2 cups cauliflower grated or minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- Salt
Instructions
To make paratha dough
- Mix all the ingredients mentioned under dough well.
- Add more water if required and make a smooth dough.
- knead the dough well for 5 minutes and set aside till we make the filling
To make gobi stuffing
- In a pan heat 2 teaspoons oil
- Add slit green chili and ginger. Saute well.
- Add the minced cauliflower and mix well.
- Add salt, spice powders and mix well. Saute for 3-4 minutes.
- Let the gobi stuffing cool thoroughly.
How to make gobi paratha recipe
- Divide the dough into 8-9 balls
- Roll a dough ball into a small circle. Dust some flour if needed.
- Now place a portion of prepared filling and seal the edges.
- Roll into a slightly thick paratha. Again dust with dry flour as needed. In the mean time heat a thick cast iron tava.
- Place the prepared paratha on the hot tava.
- Fry from both sides with ghee until golden, The edges should turn crispy as well.
- Serve gobi paratha hot with raita and pickle.
Ismeet says
Lovely post on my favorite Punjabi gobi paratha. Tastes wonderful with aam ka achar.
Janet says
My husband loved this but I need gluten free parantha. Any ideas how to switch this to GF?
Thank you.
Harini says
Thank you Janet, you can try using any gluten free flour