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Gobi Paratha Recipe

Gobi Paratha Recipe

Learn how to make authentic homemade Gobi Paratha with this easy baking recipe. The secret to the best, flaky whole wheat flatbreads lies in properly seasoning the cauliflower filling and achieving the perfect dough consistency. Master this traditional Indian stuffed bread with our foolproof technique!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
6 parathas
An overhead shot of golden-brown Gobi Parathas stacked on a traditional clay plate, with one paratha torn open to reveal the vibrant spiced cauliflower filling inside. The flatbreads glisten with a light brush of ghee, showcasing their flaky, layered texture. Warm, directional lighting highlights the char marks from the pan and the specks of fresh coriander and spices in the filling. Surrounding the plate are small bowls of yogurt, pickle, and a pat of melting butter, all arranged on a rustic wooden table with scattered fresh coriander leaves, a halved lemon, and a dusting of red chili powder adding contrasting colors to the composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour (atta)</li><li class="ingredients-single-item">180ml water, lukewarm</li><li class="ingredients-single-item">1 tbsp vegetable oil, plus extra for cooking</li><li class="ingredients-single-item">1 tsp salt, divided</li><li class="ingredients-single-item">400g cauliflower, finely grated</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">2 green chilies, finely chopped (adjust to taste)</li><li class="ingredients-single-item">15g fresh coriander leaves, chopped</li><li class="ingredients-single-item">1 tsp cumin seeds</li><li class="ingredients-single-item">1 tsp coriander powder</li><li class="ingredients-single-item">1/2 tsp turmeric powder</li><li class="ingredients-single-item">1/2 tsp red chili powder (adjust to taste)</li><li class="ingredients-single-item">1/2 tsp garam masala</li><li class="ingredients-single-item">1 tbsp ghee or butter, for serving (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Tawa or flat cast iron skillet</li><li class="equipment-single-item">Rolling pin (belan)</li><li class="equipment-single-item">Box grater or food processor</li><li class="equipment-single-item">Kitchen towel for keeping parathas warm</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the cauliflower filling first. Grate the cauliflower finely using a box grater or food processor. Place the grated cauliflower in a clean kitchen towel and squeeze out any excess moisture – this is crucial to prevent soggy parathas. Transfer to a mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>To the grated cauliflower, add finely chopped onion, green chilies, fresh coriander, cumin seeds, coriander powder, turmeric, red chili powder, garam masala, and 1/2 teaspoon salt. Mix thoroughly until all spices are evenly distributed. Taste and adjust seasonings if needed – the filling should be well-flavored as it will be enclosed in plain dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the dough, place whole wheat flour in a large bowl. Add the remaining 1/2 teaspoon salt and 1 tablespoon oil. Using your fingertips, rub the oil into the flour until it resembles breadcrumbs – this helps create flaky layers in the paratha. Gradually add warm water, mixing and kneading until you have a smooth, soft dough that's not sticky. The dough should spring back when pressed gently.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the dough with a damp cloth and let it rest for 20-30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and resulting in softer parathas. Meanwhile, divide your cauliflower filling into 6 equal portions.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, divide the dough into 6 equal balls. Take one ball, dip it lightly in flour, and roll it out to a circle about 12cm in diameter. Place one portion of the cauliflower filling in the center, leaving about 2cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully bring the edges of the dough up and over the filling, gathering them in the center like a purse. Pinch the edges together firmly to seal completely. Gently flatten the stuffed ball with your palm, taking care not to break the seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Dust the stuffed ball lightly with flour and use a rolling pin to roll it out into a circle about 18-20cm in diameter. Roll gently with even pressure, working from the center outwards. If any filling starts to peek through, pinch the dough to seal and continue rolling. Don't worry if your paratha isn't perfectly round – rustic shapes have charm!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat your tawa or skillet over medium-high heat. When hot, place the rolled paratha on it. Cook for about 30 seconds until small bubbles form on the surface. Flip it over and brush the cooked side with a little oil or ghee.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Flip again and brush the second side with oil. Press gently with a spatula around the edges and then the center to ensure even cooking and to help the paratha puff up. Cook until both sides develop golden-brown spots – a perfectly cooked paratha will have a crisp exterior with a soft, layered interior.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the cooked paratha to a plate lined with a kitchen towel, which helps keep them warm and soft. Cover with another kitchen towel while you cook the remaining parathas. Serve hot with a dollop of butter on top if desired, alongside yogurt, pickle, or chutney. For best texture and flavor, enjoy while still warm when the exterior is crisp and the filling is steaming hot.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gobi Paratha?

Gobi Paratha requires whole wheat flour (atta), water, oil, salt, cauliflower, onion, green chilies, fresh coriander, and spices including cumin seeds, coriander powder, turmeric, red chili powder, and garam masala. Optional ingredients include ghee or butter for serving.

How to cook Gobi Paratha at home?

Learn how to cook Gobi Paratha by first preparing a spiced cauliflower filling, then making soft whole wheat dough. Stuff portions of dough with the filling, roll into flatbreads, and cook on a hot tawa or skillet until golden brown on both sides. The key is ensuring the cauliflower is well-drained and the dough properly sealed around the filling.

Why is my stuffed paratha breaking while rolling?

Stuffed parathas break while rolling usually due to excess moisture in the filling, overstuffing, or dough that's too stiff. Ensure you squeeze all moisture from the cauliflower, use an appropriate amount of filling, and make sure your dough is soft and pliable after sufficient resting time.

Can I freeze stuffed Indian flatbreads for later use?

Yes, you can freeze stuffed flatbreads! Place uncooked parathas with parchment paper between each one in an airtight container. They'll keep for up to 3 months. Cook directly from frozen on a hot tawa, adding a minute to the cooking time for perfect results.

What's the best way to serve cauliflower-stuffed flatbreads?

Serve these flavourful flatbreads hot with a dollop of butter melting on top for authentic taste. Traditional accompaniments include plain yogurt, tangy pickle (achaar), or mint chutney. For a complete meal, pair with a simple dal or a cup of masala chai for breakfast.

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Master this traditional Indian stuffed bread with our foolproof technique!", "prepTime": "PT45M", "cookTime": "PT25M", "totalTime": "PT1H10M", "keywords": "stuffed cauliflower flatbread, Indian bread recipe, spiced vegetarian paratha, homemade gobi paratha, whole wheat stuffed bread", "recipeYield": "6", "recipeCategory": "Bread", "recipeCuisine": "Indian", "nutrition": { "@type": "NutritionInformation", "calories": "230 calories", "carbohydrateContent": "36 g", "proteinContent": "6 g", "fatContent": "8 g", "saturatedFatContent": "1 g", "cholesterolContent": "0 mg", "sodiumContent": "380 mg", "sugarContent": "2 g", "servingSize": "1 paratha" }, "recipeIngredient": [ "300g whole wheat flour (atta)", "180ml water, lukewarm", "1 tbsp vegetable oil, plus extra for cooking", "1 tsp salt, divided", "400g cauliflower, finely grated", "1 medium onion, finely chopped", "2 green chilies, finely chopped", "15g fresh coriander leaves, chopped", "1 tsp cumin seeds", "1 tsp coriander powder", "1/2 tsp turmeric powder", "1/2 tsp red chili powder", "1/2 tsp garam masala", "1 tbsp ghee or butter, for serving (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare filling", "text": "Grate the cauliflower finely using a box grater or food processor. Place the grated cauliflower in a clean kitchen towel and squeeze out any excess moisture – this is crucial to prevent soggy parathas. Transfer to a mixing bowl." }, { "@type": "HowToStep", "name": "Season filling", "text": "To the grated cauliflower, add finely chopped onion, green chilies, fresh coriander, cumin seeds, coriander powder, turmeric, red chili powder, garam masala, and 1/2 teaspoon salt. Mix thoroughly until all spices are evenly distributed. Taste and adjust seasonings if needed." }, { "@type": "HowToStep", "name": "Make dough", "text": "Place whole wheat flour in a large bowl. Add the remaining 1/2 teaspoon salt and 1 tablespoon oil. Using your fingertips, rub the oil into the flour until it resembles breadcrumbs. Gradually add warm water, mixing and kneading until you have a smooth, soft dough that's not sticky." }, { "@type": "HowToStep", "name": "Rest dough", "text": "Cover the dough with a damp cloth and let it rest for 20-30 minutes. This resting period allows the gluten to relax. Meanwhile, divide your cauliflower filling into 6 equal portions." }, { "@type": "HowToStep", "name": "Stuff dough", "text": "Divide the dough into 6 equal balls. Take one ball, dip it lightly in flour, and roll it out to a circle about 12cm in diameter. Place one portion of the cauliflower filling in the center, leaving about 2cm border around the edges." }, { "@type": "HowToStep", "name": "Seal filling", "text": "Carefully bring the edges of the dough up and over the filling, gathering them in the center like a purse. Pinch the edges together firmly to seal completely. Gently flatten the stuffed ball with your palm, taking care not to break the seal." }, { "@type": "HowToStep", "name": "Roll paratha", "text": "Dust the stuffed ball lightly with flour and use a rolling pin to roll it out into a circle about 18-20cm in diameter. Roll gently with even pressure, working from the center outwards. If any filling starts to peek through, pinch the dough to seal and continue rolling." }, { "@type": "HowToStep", "name": "Begin cooking", "text": "Heat your tawa or skillet over medium-high heat. When hot, place the rolled paratha on it. Cook for about 30 seconds until small bubbles form on the surface. Flip it over and brush the cooked side with a little oil or ghee." }, { "@type": "HowToStep", "name": "Finish cooking", "text": "Flip again and brush the second side with oil. Press gently with a spatula around the edges and then the center to ensure even cooking and to help the paratha puff up. Cook until both sides develop golden-brown spots." }, { "@type": "HowToStep", "name": "Serve", "text": "Transfer the cooked paratha to a plate lined with a kitchen towel. Cover with another kitchen towel while you cook the remaining parathas. Serve hot with a dollop of butter on top if desired, alongside yogurt, pickle, or chutney." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-15", "reviewBody": "Perfect balance of spices and texture! The technique for keeping the filling from leaking worked perfectly, and my family thought these were better than our local restaurant's version.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chang", "datePublished": "2024-04-12", "reviewBody": "My family demolished these in minutes! I was worried about rolling the stuffed dough thin enough, but the detailed instructions made it foolproof. Will definitely be making these again.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-04-20", "reviewBody": "Finally mastered the stuffing technique! I've tried many gobi paratha recipes, but this one explained the crucial steps clearly. The tip about squeezing moisture from the cauliflower was game-changing.", "name": "Perfect Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lucia Fernandez", "datePublished": "2024-04-18", "reviewBody": "Weekend breakfast favorite now! We make a double batch and freeze some for quick weekday meals. They reheat beautifully in a pan with a little butter. Thanks for this wonderful recipe!", "name": "Great for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Oleksandr Petrov", "datePublished": "2024-04-22", "reviewBody": "Kids loved helping roll these! I was surprised how well my picky eaters took to the cauliflower filling. The dough was perfect - not too sticky, not too dry. Will be trying more of your paratha recipes soon.", "name": "Kid-Approved Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/gobi-paratha-recipe" }
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