Gobhi paratha is a stuffed cauliflower recipe. There are many different versions of this recipe , but here I am sharing the simplest version of the recipe. This is a quick and easy gobhi paratha recipe . you can make it very less and readily available ingredients. This gobhi paratha recipe becomes super easy if you have leftover wheat flour dough available , then all you have to do is make the stuffing a and roll out the parathas.
Gobhi paratha is made with cauliflower tempered with spices and stuffed in a wheat dough and then roasted with ghee . Gobhi paratha is my absolute favorite paratha and it is a perfect the winter morning breakfast recipe . The combination of crispy gobhi paratha with pickle and ginger tea is absolutely delicious. You can enjoy this with curd or raita on the side .
To make the stuffing for gobhi paratha
- Cauliflower washed and cut into big florets – 1 cup
- Ginger – half inch piece grated
- Carom seeds – ½ tsp
- Red chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder- 1 tsp
- Cumin powder – ½ tsp
- Garam masala powder – ½ tsp
- Coriander leaves – finely chopped about a handful
- Salt – 1 tsp or two pinches as required
- Oil – 1 tbsp
For the wheat dough
- Wheat flour – 2 cups
- Salt – about 2 pinches
- Water – as required
- Oil – 1 tsp
To make the stuffing
Wash and cut cauliflower in big sized florets .
Now take a grater and grate the florets very fine, and keep it aside
Now take about half inch piece of ginger and peel it and wash it and grate it nice and fine .
Take a kadhai or wok and put 1 tbsp oil in it , let the oil heat up properly.
Then add grated ginger to the oil and stir it till the raw smell of the ginger goes away.
Once the raw smell of the ginger goes away which would take about roughly a minute.
Add in the grated cauliflower . and stir well , the reason we are cooking this is that we want the rawness of the cauliflower and the ginger to go away so that they don’t taste bitter while eating the paratha .
Now to the grated cauliflower , add in 1/2 tsp of carom seeds , 1/2 tsp of red chilli powder , 1/4 tsp of turmeric powder , 1 tsp of coriander powder , 1/4 tsp cumin powder , 1/2 tsp garam masala powder , and about two pinches of salt , and mix well.
Cook the powdered spices well till their rawness goes away , adding salt to the cauliflower would cause the cauliflower to leave water , we have to cook this mixture on a medium flame till all the water in dries up and the mixture does not become soggy but dry and flavorful .
Add in a handful of finely chopped coriander leaves
After it dries up and cooked properly remove the cauliflower into a bowl and let it cool down completely our cauliflower paratha stuffing is ready
For the dough
Take a bowl or a big plate in which you can comfortably knead the dough .
Take the plate , add some water to it , and about two pinches of salt, and mix it well with your fingers to dissolve the salt in the water so that the salt gets evenly distributed in the dough .
Now add 2 cups of wheat flour to the water and start mixing it gently . Mix the flour and the water well . Add more water if the flour mixture is too dry . Do not add water all at once , just add little at a time .Mix the flour , check the consistency and then add the water till there is no dry flour left in the plate . Start kneading the dough. Knead the dough well to forma soft texture , it should not be too soft or very thin , it should be thick enough to hold proper shape , the water content should be medium that means the dough should neither be too soft nor too thick .
Thick and hard dough would be very difficult to stuff the stuffing and roll out. So adding too little water and making a thick dense dough would also be very difficult to work with . Hence , be very careful with the water quantity . you can also add a little dry flour if the dough is too sticky and knead it well .
Knead the dough well . Keep kneading it for at least 4 to 5 minutes till a nice solid soft dough is formed, you can add 1 tsp of oil at the end to coat and knead the dough in it, so that it doesn’t become dry .
And the wheat flour dough is ready.
You can also follow a detailed recipe to make dough in the roti recipe link. Easiest everyday Roti recipe (Whole wheat flat bread) .
To stuff the parathas
Now take wheat flour dough and make lemon sized balls out of it . Take one ball at a time and smoothen it well in between your palms .
Make a hollow space / cavity inside the ball and put the cauliflower stuffing inside it. Pull the edges gently and seal it and roll it in between your palms to smoothen it .
Take a rolling board and a rolling pin , now sprinkle some dry wheat flour on to the rolling board .
Put the stuffed ball on to the rolling board and start rolling it very gently to make it into a circular shaped paratha.
Roasting the paratha
Heat a skillet/ tawa or a flat pan and put the rolled out paratha on the tawa and roast it from both the sides till the outer layer of the dough changes color and is properly cooked . Cook it on both sides flipping the paratha now add 1 tsp of ghee and roast the paratha on both sides by flipping it , then remove it on to a plate when properly cooked .
To make it more crispy first roast it on both the sides on a high flame , then turn the flame to medium and then let it roast slowly flip and roast it on both sides using a spatula , then apply ghee on both sides
And the parathas are ready to be served . You can serve them with either curd and pickle or with Ginger tea. These parathas are so flavorful that they can be had as is.