Paratha is a favorite go-to dish for most of us Indians as a healthy breakfast, snack, or tiffin. It is a very versatile dish and can be made using practically any vegetable as a stuffing. I give Devansh paratha as an evening snack with chutney or dahi. While I like to have parathas for dinner. Sometimes I give parathas to Devansh too for dinner accompanied by daal. This gobi paratha recipe I am sharing in this post is my cook, Jyoti’s recipe.
When Jyoti started working for me, I had told her some cabbage paratha’s recipe which I had seen on the Internet. I have forgotten that original recipe but Jyoti has modified it as per her judgement, and she makes cabbage and cauliflower parathas using the same recipe. Although, the recipe for cabbage and cauliflower paratha is the same, Jyoti tends to make cauliflower parathas better. These parathas turn out softer. Jyoti says it is easier to roll out cauliflower parathas and that for cabbage parathas the stuffing tends to come out. Me and my family like these gobi parathas. I hope your find Jyoti’s recipe of gobi paratha useful.
Gobi paratha recipe made using cauliflower stuffing. Gobi ka paratha is great as a healthy breakfast, snack, or tiffin food.
- Approx. one and a half cup blanched and grated cauliflower
- 1/4th cup chopped coriander
- 1 tbsp grated ginger
- Half tsp cumin seeds (jeera)
- 1/4th tsp asafoetida (hing)
- 1/4th tsp turmeric powder (haldi)
- 3/4th tsp coriander powder
- Half tsp red chili powder
- 1/4th tsp garam masala powder
- 2-3 tbsp oil
- Salt to taste
- Approx. 8 balls of wheat dough (chapati dough)
- Heat a kadai and add oil.
- Add jeera when oil heats up, and then add hing when jeera starts to crackle.
- Add grated ginger, stir for half a minute and then add coriander powder, red chili powder, and turmeric powder.
- Stir for another half minute and then add grated cauliflower.
- Mix properly and then add salt.
- Sauté for 2-3 minutes, and then add garam masala and chopped coriander.
- Mix well and cover the pan, cook on low flame for 2 minutes and then turn off heat.
- Separate the stuffing in 8 portions.
- Roll out one ball of dough into a small circle (about 4-5” in diameter) and place one portion of stuffing in the center.
- Bring together the sides of the dough in the center and seal tightly. This again will be ball-shaped. Flatten it slightly and roll it out to make a paratha.
- Heat a tava, place paratha on it, cook till it is almost done, and then flip the side.
- Similarly, cook the other side till it is almost done and then flip.
- Now apply oil/ghee on both the sides one after the other and cook till light brown spots appear to indicate they're done.
- Cook all parathas in a similar manner and serve hot with curd, chutney, or ketchup.
- To blanch cauliflower, heat water and add cauliflower florets. Remove after a minute. I add salt to hot water as cauliflower is prone to pests and salt is a good disinfectant.