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Gobi Paratha is a healthy breakfast and lunch box recipe where the flatbread is stuffed with gobi i.e. cauliflower and a few spices. The Breakfast thali is served with paratha, mooli salad, pickle and yogurt lassi

Gobi Paratha | Stuffed Cauliflower Flatbread

Gobi Paratha is a healthy breakfast and lunch box recipe where the flatbread is stuffed with gobi i.e. cauliflower and a few spices.
5 from 3 votes
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Course: Breakfast, Lunch
Cuisine: Indian, North Indian
Keyword: Cauliflower, FlatBread, Kids Food, Lunch Box, Paratha, Stuffed, Vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Author: Renu Agrawal-Dongre

Equipment

Ingredients

For the Dough

  • 2 Cup Whole Wheat flour
  • Salt to taste
  • Water for kneading the dough.

For Stuffing

  • 1 Cup Grated Gobi/Cauliflower
  • 2-3 green chillies (as per taste)
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • ½ inch grated ginger (about 1 tablespoon)
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Amchur Powder (Dry mango powder)
  • 2-3 tablespoon fresh chopped coriander
  • Salt to taste
  • ½ teaspoon Red Chili powder (as per taste)

For Making the Parathas

  • Dry whole wheat flour for dusting
  • Ghee/Oil for Shallow frying.

Instructions

Dough

  • In a large bowl, add the whole whole wheat flour and salt.
  • Knead the dough with the help of water.
  • Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
  • Let the dough rest for 20-30 minutes.
  • I do not add oil in my dough, you can add if required.

Stuffing

  • Clean and rinse the cauliflower.
  • Grate it using a grater or finely process using a food processor.
  • In a pan, add the oil.
  • Once hot add the asafoetida and cumin seeds and let it splutter.
    Making of the stuffing, oil, with asafoetida, cumin seeeds, and ginger
  • Now add the coriander powder, amchur powder and give a quick mix.
    Adding amchur powder and coriander powder in the pan
  • Next add in the grated cauliflower, coriander and salt and mix everything.
    Adding coriander to the stuffing
  • Now add the green chilly, and red chilly powder (I have added it at end)
    Adding of red chilly and green chilly
  • Let this cook for 3-4 minutes.
  • Switch off and let the mixture cool completely.
    The prepared paratha stuffing using cauliflower and spices

Making the Parathas

  • Now divide the dough into lemon sized balls.
  • Usine one of dough balls, roll out a 2-3 inch circular disc.
  • Apply around ¼ teaspoon of oil/ghee.
  • Now add around 2 tablespoon of the cauliflower mixture.
  • Pull over the dough from all the sides and seal it.
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
  • Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
  • Flip it after 50-60 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
  • Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
  • This paratha freezes well and comes in handy on one of those days when you do not want to cook or are unable to cook. Check out how to store paratha’s in freezer.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
  • If you are not cooking the stuffing, add the salt in the mixture just before starting to make it as it will release water.
  • If using Oil, this would be Vegan
 
Please check my earlier post on Horse Gram Paratha for step by step pictures on how to Stuff and cook the parathas.
 
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu