Gobi Paratha

Elevate your breakfast or brunch game with Gobi Paratha, a classic North Indian stuffed flatbread that's as hearty as it is flavorful. This recipe features a spiced cauliflower filling made with aromatic ginger, earthy cumin, and a blend of warm spices like garam masala and coriander powder, all wrapped in soft, homemade whole wheat dough. Cooked to golden perfection with a touch of butter, these parathas are irresistibly crisp on the outside and tender on the inside. Perfect for pairing with creamy yogurt, zesty pickles, or tangy chutneys, Gobi Paratha is a wholesome, plant-based dish that's satisfying and packed with bold flavors. Whether you're a fan of Indian cuisine or new to it, this traditional recipe promises a deliciously comforting experience.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.5 teaspoon Salt
• 0.75 cup Water
• 1 medium Cauliflower head
• 1 inch Ginger
• 1 optional Green chili
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Salt
• 2 tablespoons Fresh coriander leaves
• 2 tablespoons Oil or ghee
• 2 tablespoons Butter

Directions

Step 1

In a mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoon of salt.

Step 2

Gradually add 0.75 cup of water, mixing it into the flour until it forms a soft, pliable dough. Knead the dough for about 5-7 minutes.

Step 3

Cover the dough with a damp cloth and let it rest for at least 20 minutes.

Step 4

Grate the medium cauliflower head (approximately 2 cups grated) using a box grater and finely chop 1 inch of ginger and, if using, 1 green chili.

Step 5

Heat 1 tablespoon of oil or ghee in a skillet over medium heat. Add 0.5 teaspoon of cumin seeds and allow them to splutter.

Step 6

Add the grated cauliflower, chopped ginger, and chili to the pan. Cook for 5-7 minutes until the cauliflower is tender and moisture is evaporated.

Step 7

Mix in 0.5 teaspoon of garam masala, 0.25 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of salt. Stir well and cook for another 2 minutes.

Step 8

Remove from heat and cool the cauliflower mixture. Stir in 2 tablespoons of finely chopped fresh coriander leaves.

Step 9

Divide the rested dough into 8 equal portions and shape them into balls. Similarly, divide the cauliflower filling into 8 portions.

Step 10

On a floured surface, roll out one ball of dough into a small 4-inch circle. Place one portion of the cauliflower filling in the center.

Step 11

Carefully gather the edges of the dough circle to enclose the filling, pinching to seal at the top.

Step 12

Gently flatten the filled ball and roll it out again to a 6-inch circle, applying even pressure to avoid displacement of filling.

Step 13

Heat a tawa or non-stick pan over medium heat. Place the rolled paratha on it.

Step 14

Cook for about 1-2 minutes on each side until light brown spots appear.

Step 15

Spread 0.5 tablespoon of butter over the surface and cook each side for another 30 seconds to a light golden color.

Step 16

Repeat the process for the remaining dough and filling portions.

Step 17

Serve hot gobi parathas with yoghurt, pickles, or your favorite chutney.

Nutrition Facts

Serving size	1117.4 grams (1117.4g)

Amount per serving	% Daily Value*
Calories	1453

Total Fat 58.10g	74%
Saturated Fat 17.90g	89%
Polyunsaturated Fat 0.70g
Cholesterol 66mg	22%
Sodium 2597mg	113%
Total Carbohydrate 210.30g	76%
Dietary Fiber 46.50g	166%
Total Sugars 14.40g
Protein 45.60g	91%

Vitamin D 5IU	23%
Calcium 262mg	20%
Iron 14mg	80%
Potassium 2378mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 11.8%

Carbs: 54.4%