Gobi Paratha Recipe

5 from 7 votes

Gobi Parathas are also ideal for carrying in a lunch box or for a picnic. It is a wholesome and nutritious alternative to store-bought flatbreads.

Prep Time12

Cook Time30

Total Time42

Course: Breakfast

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Soy free

Difficulty: Easy

Servings:

Calories: 206kcal

Combine the wheat flour, oil, and water in a deep bowl and knead into a soft dough. Add water gradually. It’s important to use just enough water to get the right dough consistency. Check my video for visual aid. Cover the dough with a moisture cloth, while you prepare the cauliflower.
2 Cups whole wheat flour, Salt to taste, Water(1 ¼ cups)
Clean the cauliflower with warm water and grate finely. Squeeze them tight with a clean cloth and remove all water content. Place the dry grated cauliflower in a bowl.
1 ½ Cups cauliflower
To this, add red chili powder, Garam Masala, mango powder, and salt. Mix well and place it aside. This is the Gobi stuffing.
½ teaspoon red chili powder, ½ teaspoon Garam Masala, ¼ teaspoon mango powder (Amchur), Salt to taste
Divide the dough into 5- 6 equal portions.
Roll out a portion of the dough into a 100 mm. (4") diameter circle.
Place one portion of the Gobi stuffing in the center and bring together all the sides to the center and seal.
Roll out again into a bigger circle (about 7 dia) with a rolling pin.
Heat a non-stick griddle and cook the paratha over medium flame spreading a thin film of oil on both sides. Cook to a golden brown, crisp texture on both sides.
Cauliflower paratha is ready. Serve hot with Indian pickle or fruit jam.

Wash the Gobi before using it in any recipe with warm water. Warm water makes it workable and also cleans the florets better than cold water.
Cauliflower florets tend to get soggy as soon as you add salt. So I squeezed and strained all of the excess water out of the florets before adding the spices. This way, the florets stay dry for more than 8 hours. You could also prepare the stuffing and use it the next day!
Finely grated Cauliflower florets blend very well with the texture of flatbread dough and help us get an even mix of flavors.
The dough needs to be kneaded very smoothly so that the spiced cauliflower is easily stuffed.
I have added red chili powder to gobi stuffing, but additionally, green chilies too can be added to make it spicier.