Gobi Paratha Recipe (Cauliflower Paratha)
These Gobi Parathas are delicious and make for a great meal served with pickle, raita or yogurt. These parathas are stuffed with spiced cauliflower and toasted to perfection!
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 cups wheat flour (atta, more to roll)
- ½ to ¾ water as required
- 1 teaspoon oil
- 3 tablespoons ghee
To Stuff
- 450 grams (1 lb.) cauliflower florets (cleaned, weighed & pat dry)
- 1 to 2 green chilies chopped (optional, leave out for kids)
- 3 to 4 tablespoons coriander leaves (pat dry & fine chop)
- ½ to ¾ teaspoon salt (adjust to taste)
- ¼ teaspoon turmeric (optional)
- ¾ teaspoon Kashmiri red chili powder (adjust to taste)
- ¾ to 1 teaspoon garam masala
- ¾ teaspoon roasted cumin powder
- ¼ teaspoon dried ginger powder (optional, omit to use chaat masala)
- 1 teaspoon chaat masala or ½ to ¾ teaspoon amchur (dried mango powder)
- ½ tablespoon kasuri methi (dried fenugreek leaves)
- ¼ teaspoon ajwain (carom seeds, slightly crushed)
How to make the recipe
Preparation
- Add cauliflower florets to a food processor chute, with a medium grater attachment. Grate the cauliflower florets to rice. Alternately use a hand held grater (medium grater). If it is too moist, spread it on a kitchen towel or tissues and pat dry.
- Preheat the oven to 430 F / 220 C for 15 mins. Spread the cauliflower rice/ gratings in 2 trays and bake for 10 mins. Give a stir and bake for another 10 mins or as required. It takes me 25 mins. It should be still crunchy and not too soft. Remove the bottom tray early if required. Cool down completely.
- Meanwhile, add flour to a mixing bowl /food processor and pour water along with oil. Knead to a soft and non-sticky dough, adding more water as required. Cover and rest aside until the stuffing is ready.
- Once the gobi is cool, stir in the rest of the ingredients for the stuffing. Taste and adjust salt.
How to make Gobi Paratha
- Divide the dough to 8 equal portions. Roll them to smooth balls and keep them covered to prevent drying out.
- Sprinkle little flour on the work area. Dip a dough ball in the flour, dust off the excess. Press down on the rolling board and flatten, roll to a 4 inch disc or shape to a cup (check pics/ video). Fill 3 to 4 tbsp cauliflower mixture in the center.
- Push down the filling inside to bring the edges higher and closer. Seal it. Gently flatten with your fingers to spread the filling evenly. Roll to a 6 to 7 inch gobi paratha. This way roll 6 to 7 parathas.
- Heat a tawa/ pan until medium hot. Dust any excess flour on the surface of the paratha and transfer it to the hot tawa.
- Cook until bubbles begin to appear. Turn them to the other side and let cook. Spread ghee all over, turn them to the other side & press down with a spatula to help them puff.
- Cook them on both the sides until golden spots appear on both the sides including the edges. Remove to a serving plate. If required wipe clean the skillet with several tissues/ thick cloth before frying the next paratha.
- Serve gobi paratha with pickle, chutney or yogurt.
NUTRITION (estimation only)
Calories: 190kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 188mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 2mg
