Cauliflower paratha with raw stuffing makes life easy. I am sharing another Gobi paratha recipe made using grated raw cauliflower, unlike my previous version that used cooked and cooled cauliflower. Don't get me wrong, the end product is cooked!
The stuffing for this version is made with freshly grated cauliflower, spices, ginger and fresh herbs. Rolled and roasted with ghee or oil until crispy and golden, these gobi parathas are best served with curd, pickle or dal. The grated raw cauliflower gets cooked just enough to eat while roasting the parathas.
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As we are using freshly grated cauliflower, these parathas are super easy and quick to whip up for an early breakfast or mid-morning snack. You can make the filling ahead and store it in the fridge for up to 3 days. What more? I have videos to show how to stuff parathas in case my written recipe is too much to read. (I urge you to read for all good reasons)
Parathas are unleavened whole wheat stuffed flatbread and the Gobi is Hindi for Cauliflower. I have already shared my relation with gobi paratha in my cooked version post. I wasn't comfortable trying raw grated cauliflower paratha until I had a short stint with a low carb or almost keto diet phase a couple years ago. The Cauliflower Rice! 😂 I consumed it every other day and loved it! That gave me the confidence to try the raw version of gobi paratha, which actually is the authentic way Punjabis make gobi paratha.
Ingredients for gobi paratha (raw stuffing)
- dough: make your own chapati dough but add ajwain (carom seeds) to the flour before you mix. In case you are using already prepared dough that you store in the fridge, then add carom seeds to the stuffing.
- grated cauliflower: Use the medium or large holes of the grater. Discard any fat stalks as they have too much moisture and will make it hard to roll the stuffed dough.
- green chillies: at least one but add more if you like them!
- spices: garam masala powder and red chilli powder
- fresh herbs: coriander or mint or dill leaves
- fresh ginger (helps in digestion)
- onion (optional)
Which is better? cooked version or raw version?
I would say both are great in their own way. I personally prefer this version for ease and taste. But if you want to pack for lunch box or make and keep ahead of time then my cooked version of gobi paratha is better. The raw grated cauliflower version is the best option to make for immediate consumption and is more of a homely method without too many ingredients and processes. An uncooked stuffing option is great for breakfast or mid-day snacks.
If you are planning to prepare and store the stuffing, then don't add any onions as then it makes the whole thing smell awful.
How do you make Gobi paratha at home?
As the title suggests, for this recipe the cauliflower is not sauteed or cooked before stuffing into the atta flour dough. The grated raw cauliflower gets cooked while roasting the stuffed paratha on a hot pan with ghee or oil.
- Prepare the dough: Use atta or whole wheat flour, carom seeds and salt to make your usual chapathi dough.
- Prepare the stuffing: Use a hand grater to grate the large florets. Do not add the salt until later. Measurements are only a guide there is no hard and fast rule here. You can adjust all the ingredients as per your taste.
- Stuff and roll: you can use any method for stuffing and rolling. I have included two methods in the recipe section too. (Video: how to stuff and roll (single dough method) and (Video: how to stuff and roll (two dough method))
- Roast and serve: use ghee or any cooking oil on both sides while flipping and pressing sides. serve hot with curd and pickle!
📖 Recipe Card
Gobi Paratha with grated Raw Cauliflower
Ingredients
For the dough
- 2 cups whole wheat flour
- 2 teaspoon carom seeds, ajwain
- Salt to taste
- ¾ cup water, or as required
- flour, to dust and work
For the stuffing
- 4 to 6 cauliflower florets
- 2 to 3 green chillies, slit and chopped finely
- 2 teaspoons grated ginger
- 1 small onion, chopped finely (optional)
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala
- Fresh coriander leaves, chopped finely (dill leaves or mint leaves)
- salt to taste, add only while stuffing
For pan roasting
- ghee or butter, as required
Instructions
Prepare the dough
- Add the wheat flour, salt and carom seeds into a large bowl. Add the majority of the water and knead just until the dough comes together.
- Cover the bowl and let the dough rest in the bowl for 15 to 20 minutes.
- After resting, knead to the smooth dough just for a couple of minutes and divide the dough into 7 to 8 balls. Always keep the dough covered.
Prepare the stuffing
- You can prepare the cauliflower filling while the dough is resting. Inspect the cauliflower florets and use only fresh and clean pieces. Trim off any bad spots and thick stalks. Wash the cauliflower florets in a colander under running water, and then pat dry with a kitchen towel.
- Grate the florets using the larger hole of the grater. Discard any fat stalks.
- Stir in the chopped green chillies, ginger and coriander or mint or dill leaves. Add garam masala and red chilli as per your taste. Do not add salt until you are ready to start stuffing and making the gobi paratha.
Stuff and roll (single dough ball method)
- Dust the work surface with flour. Take one dough ball and roll it to 3 to 4 inches in diameter or a little smaller than palm size. Place 2 to 3 tablespoons of filling. Sprinkle salt all over the filling. Bring the ends together while making sure the stuffing is pushed into a bundle. Once you have gathered, twist to seal the bundle and push the excess back into the centre lightly. Dunk in flour and lightly press the stuffed dough to find any trapped air. Use a fork to poke and release any trapped air. Roll lightly and gently to a size of a chapati. It is normal to have some stuffing peek out and they just add more flavour when they get roasted in ghee.
Stuff and roll (two dough ball method)
- This is an easy method even for beginners. Take a dough ball, and divide that into two small balls. Roll both separately into a palm-sized disc. Place some filling in the centre of one of the discs leaving about half an inch around the edges. Sprinkle salt and give it a mix. Place the other rolled piece over the filling and seal the edges. Once again use a fork to release any trapped air. This step will help you to roll the stuffed dough without too much stuffing coming out. Now dust with flour and roll lightly to a size of a chapati.
Roast and serve
- Make sure to heat a thick-bottomed flat pan while you start stuffing the gobi parathas so you always have one ready to go to the pan. Place the rolled-out gobi paratha on the hot tawa on medium heat and roast flipping sides and spreading ghee on both sides. Make sure to press the edges using the turner. Roast until both sides develop brown spots. Prepare all the gobi parathas this way and stack them up in a basket or plate but don't put them in a casserole, they will lose the crunch. If you ask me, it is best to serve from tawa to plate. Serve gobi parathas with pickle, yoghurt, boiled eggs or some dal tadka.
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