Gobi Paratha | Cauliflower Paratha

Gobi paratha is one of the most loved and edible parathas that you will ever try! The mixture of grated cauliflower, spices, green chilli, and coriander leaves is filled into the doughball, rolled into a smooth flatbread, and then roasted with ghee. Serve this gobi paratha for breakfast and dinner with tamarind chutney, butter, yoghurt, and alongside a cup of hot tea.

About Gobi Paratha

Gobi parartha also known as cauliflower paratha, is usually the favourite paratha of everyone in winters. This gobi paratha recipe belongs to a Punjabi background, but it steals the heart of every Indian. From every small stall to big restaurants to every single home, this gobi paratha is available and knows it very well how it tastes.

I never feel tired to learn new things to cook. But when it comes to parathas, I literally felt how hard to make parathas. But I was wrong when I learnt to make them from my mother, I was like ohh how easy it is to prepare this gobi paratha?

There are many ways to make this gobi paratha. But I will show that method what I have learnt at home. I take raw cauliflower, grate it with a hand grater, then mix it with spices and make a filling. You can use a processor, but it results in larger pieces, which is not good. Grater is the good option here to grate.

The second method is first cut the cauliflower, then boil it until it is soft and tender. Make filling with mashed cauliflower mixed with spices. But I personally don’t like this method. I feel the taste is not the same when you boil them. So, I love to make parathas with raw cauliflower. It’s your choice what you choose, but I prefer to make with 1st method, which I will show you below.

Winters are good to feel the flavour of parathas rather than any other season. If you want more paratha recipes, then check my version:

Aloo Paratha Recipe

Carrot Paratha Recipe

How to make Gobi Paratha

Make Dough

1.Take 2 cups of wheatflour in a paltter or bowl with 1 tsp ghee.

2. Mix the flour well with ghee.

3. Pour water little by little and knead the flour into a smooth and soft texture.

4. When the dough is ready into smooth texture. Leave it for 10 to 15 minutes. This will help to get more softness.

Make Filling

5. Take the cauliflower and cut its florets, then rinse them in clean water. If you see any insect or dirt in any floret, remove that part.

6. Take washed florets one by one and grate with a grater in a bowl or platter.

7. Add chopped green chilli and coriander leaves.

8. Add spices: 1/4 tsp garam masala powder, 1/2 tsp coriander powder, and 1 tsp salt.

9. Mix all the ingredients well, and the filling is ready.

Pov-You can also fry the filling in 1 tbsp ghee with some cumin seeds for 1 to 2 minutes, then fill them in a doughball. I skipped this step because I don’t like to fry the filling.

Roll Paratha

10. After that, make 2 equal dough balls of lemon size.

11. Now dust some flour on the dough ball and the board and roll it with the roller pin.

12. Roll both the doughballs with a roller pin in 3 to 4-inch diameter.

13. Take one tsp of filling and place it in the middle of the roti, and apply the ghee at the edges of the roti.

14. Now place another roti over the filling and cover it properly.

15. Dust some flour on the board and roti and roll it into a 6 to 7-inch diameter. Roll it carefully so that the filling doesn’t come out.

Roast Paratha

16. Heat the griddle on medium to high heat.

17. Now place the rolled roti over the heated tawa. After a few seconds, flip the paratha and pour the 1 tsp ghee over it and all its edges.

18. After a few minute, flip it to the other side and pour 1 tsp ghee covering its edges.

19. Press gently with a spatula and roast it till the brown, crunchy flakes come on it.

20. When the brown flakes come over, remove them with a spatula. The gobi paratha is ready.

Serve this gobi paratha hot for breakfast with your favourite pickle, chutney, sauce, and a cup of masala tea. They are good to prepare in front of guests and for lunchboxes.

Tips

• Cauliflower- Take the fresh cauliflower for making parathas. If you use frozen cauliflower they releases the water. If you still want to use frozen cauliflower, remove them atleast 4 to 5 hours before making the filling.

• Grater- I used the grater for grating the cauliflower instead of the processor. It processes the cauliflower in a bigger size, which will create a problem at the time of rolling. So use a hand grater.

• Spices- I used minimal spices here, only garam masala and coriander powder. You can use red chilli powder if you make it for children instead of green chilli.

• Herbs- I used coriander leaves in the filling, which gives a better taste. If you don’t like then you can skip this.

• Ghee- I used homemade ghee for roasting parathas. You can also use mustard oil, but ghee is a good choice to make parathas more amazing.

• Roasting- Always roast the paratha on low to medium heat. If you roast it on high heat, there will be the chances of burning the paratha.