Gobi Paratha, a filling and nutritious whole wheat stuffed Indian flatbread, filled with spicy cauliflower/gobi mixture.
Being from the southern part of India, I grew up mostly on meals of rice with some rasam (spicy tomato soup like broth), sambar (another spicy mixed vegetable dal or lentil curry) or a coconut based curry like ghashi, ambat, etc. along with a simple vegetable stir fry.
Breakfast was almost always, idlis with some sambhar, dosas with varieties of chutnies or sometimes puri with a simple potato curry like aloo raswala!
Chapatis or parathas were a novelty, served on special days as a treat!!! Even then, we used to enjoy them with some south Indian dalithoy or a simple upkari!
But, when my kids starting going to school in Delhi, I needed something healthy, convenient and filling to put in their tiffin or lunch boxes. My go-to dish was always either a chapatti or paratha with some dry sabji or vegetable curry or a stuffed paratha; easy to hold and eat.
Their favorite was stuffed paneer paratha (stuffed with a spicy mixture of crumbled cottage cheese)! Sometimes we used to indulge in some crispy aloo paratha (filled with a spicy potato mixture), or my favorite, gobi paratha; stuffed with spiced up crushed cauliflower.
Actually, with some whole wheat flour, spices already in your pantry and a few vegetables, the sky is the limit in the varieties of stuffed parathas you could come up with!
Today, I will be sharing my version of stuffed cauliflower paratha or gobi paratha. Just make soft whole wheat flour dough and a filling of cauliflower with spices already in your pantry.
The number of variety of spices that you flavor the gobi mixture is up to you. Use your favorite spices to make your family favorite.
When making the stuffing, make sure it is totally devoid of moisture. This could make it difficult to roll the paratha if it is moist. Just sauté the spiced cauliflower filling in a pan for a few minutes, cool and then make crispy and sumptuous stuffed gobi parathas.
All you need is a bowl of curd/yogurt/raita and some pickles with these healthy gobi parathas for a quick and filling meal. Go all the way and serve this vegan flatbread with any special dal curry, chole or potato curry along with a simple salad like tabouli, carrot and beetroot salad etc.
Enjoy and Happy Cooking!
Here are some more Indian dishes made with cauliflower/gobi:
- Shahi Gobi Kurma
- Hara Gobi Masala (with spinach and cauliflower)
- Tandoori Gobi Tikka
Let's roll some bread!
Ingredients
- 2 cups whole wheat flour
- ½ tsp salt
- Water to make soft and pliable dough
- ½ cauliflower (about 2 cups grated/minced)
- 2 green chillies/jalapenos
- Handful of coriander leaves/cilantro
- 1 tsp red chilli power/cayenne
- 1 tsp garam masala powder
- 1 tsp chaat masala powder
- 1 tsp coriander/dhania powder
- Salt to taste
- More whole wheat flour for dusting
- Oil or ghee/clarified butter for shallow frying
Instructions
- In a large mixing bowl, add the flour, salt and required amount of water to make a soft, smooth and pliable dough.
- Smear oil over the smooth surface of the dough and keep covered for about 15 minutes to allow the dough to rest.
- Remove the florets from the cauliflower and either finely chop, shred/grate or use a food processor/blender to finely chop. While using the food processor or blender, use the pulse mode. We need fine pieces and not a pulpy mixture.
- If using a food processor, chop along with green chilies and cilantro. If you are shredding or grating, mix in finely chopped green chillies and cilantro. Mix well.
- To the cauliflower mixture, add the required spices. I have used red chilli powder, coriander powder, chaat masala powder and garam masala powder.
- Mix well.
- Heat a deep pan and add the cauliflower mixture. Sauté on medium heat until slightly cooked and most of the moisture is gone.
- Remove and let cool.
- Divide the whole wheat flour dough into required number of dough balls depending upon how many parathas you want.
- Roll each dough ball into a 3-inch circle. Place a small amount of filling in the center of the rolled disc.
- Pull the edges of the rolled dough over the filling to cover it fully. Seal well. Flatten slightly with your hands.
- Roll the filled dough balls using a rolling pin to a flat 6-inch round.
- Heat a flat iron griddle on medium high heat. Sprinkle water and if it sizzles, it is ready to roast the parathas.
- Place the rolled stuffed paratha onto the hot griddle. After a few seconds, when you notice the bottom is starting to brown and cook, flip and cook the other side.
- Smear the top with oil/ghee and keep pressing the paratha with a flat ladle to cook evenly. Keep flipping and adding more ghee/oil until cooked on both sides.
- Fry until golden brown and slightly crisp.
- Repeat with remaining parathas.
- Serve hot with pickles, curd/yogurt, dal, curry etc.
Notes
The same recipe can be followed to make radish parathas.
Make sure the filling is absolutely devoid of moisture.
Adjust the varieties and amounts of spices according to your taste.
Leftover filling and paratha dough can be refrigerated in airtight containers up to 2 days.
How to make stuffed Gobi/Cauliflower Paratha:
Making the dough:
In a large mixing bowl, add the flour, salt and required amount of water to make a soft, smooth and pliable dough.
Smear oil over the smooth surface of the dough and keep covered for about 15 minutes to allow the dough to rest.
Making the filling:
Remove the florets from the cauliflower and either finely chop, shred/grate or use a food processor/blender to finely chop. While using the food processor or blender, use the pulse mode. We need fine pieces and not a pulpy mixture.
If using a food processor, chop along with green chilies and cilantro. If you are shredding or grating, mix in finely chopped green chillies and cilantro. Mix well.
To the cauliflower mixture, add the required spices. I have used red chilli powder, coriander powder, chaat masala powder and garam masala powder.
Mix well.
Heat a deep pan and add the cauliflower mixture. Sauté on medium heat until slightly cooked and most of the moisture is gone.
Remove and let cool.
Making gobi paratha:
Divide the whole wheat flour dough into required number of dough balls depending upon how many parathas you want.
Roll each dough ball into a 3-inch circle. Place a small amount of filling in the center of the rolled disc.
Pull the edges of the rolled dough over the filling to cover it fully. Seal well. Flatten slightly with your hands.
Roll the filled dough balls gently using a rolling pin to a flat 6-inch round.
Heat a flat iron griddle on medium high heat. Sprinkle water and if it sizzles, it is ready to roast the parathas.
Place the rolled stuffed paratha onto the hot griddle. After a few seconds, when you notice the bottom is starting to brown and cook, flip and cook the other side.
Smear the top with oil/ghee and keep pressing the paratha with a flat ladle to cook evenly. Keep flipping and adding more ghee/oil until cooked on both sides.
Fry until golden brown and slightly crisp on both sides.
Repeat with remaining parathas.
Enjoy this with just a bowl of curd/yogurt and some pickles or dunk them in any of the quintessential Indian dal varieties or curries for a healthy and filling meal.
Happy Cooking!
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I am sharing this with:
- #FiestaFriday with Angie and her cohosts Mara @ Put on Your Cake Pants and Hilda @ Along the Grapevine
- Our gourmet BlogHop Facebook group "Healthy Wellthy Cuisines" where the theme for this month is #FlatbreadHW.
Do check out these other yummy paratha variations churned out by my fellow bloggers!
- Paneer Paratha by Rosy
- Khasta Bhujia Paneer Paratha by Shalu
- Aloo Paratha by Lathiya
Enjoy and Happy Cooking!
Thx this is good !
I don't make parathas often anymore, although when children were young they were a favourite in our house too. However, with a fridge full of cauliflower, I have been looking for another cauliflower recipe, and with daughter #1 who spent her first years in Delhi coming for a visit, I think she would be delighted with these.
Thanks dear <3 You will love this easy and healthy paratha filled with all the goodness of cauliflower!
I'm not sure I've ever had parathas (I love going to Indian restaurants!), so I'm glad to have instructions like yours (with step by step photos - so helpful) to try making them at home. Hopefully frozen cauliflower will be fine, since that's what we currently have at home!
Thanks so much! Frozen would work but make sure you remove as much moisture before filling the parathas!
The Gobi Paratha looks amazing..for us making parathas are occassional ones..you nailed it
Thanks dear 🙂 We also make parathas once in a while.....but when in a hurry and need only one dish, then parathas to the rescue 🙂