Cauliflower Paratha (Gobi Paratha) — Easy, No-Cook Filling Method
This cauliflower paratha recipe is a flavourful Indian flatbread stuffed with grated cauliflower, warming spices, and fresh herbs. The filling stays juicy without turning soggy, and the parathas cook up golden, tender, and perfect for breakfast, lunch, or the lunchbox.
Servings: 7 parathas
Calories: 166.09kcal
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.2 cups whole wheat flour, 2 teaspoon carom seeds, salt to taste, ¾ cup water
- Cover the bowl and let the dough rest for 15-20 minutes.
- After resting, knead the smooth dough 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.4 to 6 cauliflower florets
- 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.2 to 3 green chillies, 2 teaspoons grated ginger, 1 teaspoon red chilli powder, ½ teaspoon garam masala, Fresh coriander leaves, 1 small onion
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.salt to taste, flour
- 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.salt to taste
- 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.ghee or butter
- 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.
Video
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 166.09kcal | Carbohydrates: 30.77g | Protein: 4.4g | Fat: 3.76g
