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Gobi paratha
Cauliflower-stuffed flatbread
गोभी पराठा: Punjabi winter breakfast of whole-wheat parathas stuffed with grated, spiced cauliflower, cooked crisp in ghee
IndianWhen the first tight, white cauliflowers come into the Ludhiana and Jalandhar mandis in November, gobi paratha becomes the Sunday breakfast of choice. Finely grated cauliflower is mixed with ginger, green chilli, coriander, ajwain and a pinch of amchur, sealed inside atta dough and rolled out, then cooked on a tawa with ghee until brown and blistered. The filling stays juicy and slightly sweet against the crisp, flaky outside. Serve with a cube of white butter melting on top, a bowl of thick dahi, and some mixed achar or green chutney, with a glass of lassi or a cup of chai. Common mistake: salting the filling and then leaving it to sit. Salt pulls the water out of the cauliflower and the parathas burst while rolling. Chef's tip: keep the gobi unsalted, squeeze it gently in a cloth, and season it with salt only a few minutes before you start stuffing.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 10 ½ oz whole-wheat flour (atta)
- ½ tsp salt
- 1 tbsp sunflower oil
- ¾ cup waterabout
For the filling
- 12 ½ oz cauliflower floretsfinely grated (about 1 small head)
- 1 tbsp fresh gingerfinely grated
- 2 green chilliesfinely chopped
- ½ oz fresh corianderfinely chopped
- ½ tsp ajwain (carom seeds)
- ½ tsp red chilli powder
- ½ tsp garam masala
- ¾ tsp salt
For cooking
- 1 ⅜ oz whole-wheat flour (atta)for dusting
- 4 tbsp ghee
To serve
- 4 tsp white butter (optional)
- 9 oz plain dahi (yoghurt) (optional)
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Method
0/8 doneStep 1: Mix 10 ½ oz whole-wheat flour (atta), ½ tsp salt and 1 tbsp sunflower oil, then add ¾ cup water gradually and knead for 5 minutes to a soft, smooth dough. Cover and rest for 20 minutes.
8 minStep 2: While the dough rests, put 12 ½ oz cauliflower florets in a clean cloth and squeeze gently to remove any loose water. Mix it with 1 tbsp fresh ginger, 2 green chillies, ½ oz fresh coriander, ½ tsp ajwain (carom seeds), ½ tsp red chilli powder, ½ tsp dry mango powder (amchur) and ½ tsp garam masala, but no salt yet.
8 minStep 3: Divide the dough into 8 balls and the filling into 8 portions. Only now mix ¾ tsp salt into the filling.
3 minStep 4: Dust a ball with 1 ⅜ oz whole-wheat flour (atta) and roll it to a 10 cm disc. Put a portion of filling in the centre, bring the edges up and pinch them together to seal, then flatten gently.
2 minStep 5: Dust well and roll the stuffed ball gently into an 18 cm paratha, turning it often. If a little filling pokes through, patch it with a pinch of flour.
2 minStep 6: Heat a tawa over a medium-high heat. Cook the paratha for about 1 minute until small brown spots appear underneath, then flip and cook the second side for 30 seconds.
2 minStep 7: Spread 1 tsp of 4 tbsp ghee over the top, flip, and press the edges with a spatula until the paratha puffs in patches. Ghee the second side, flip again and cook until both sides are golden brown and crisp, about 1–2 minutes in all.
2 minStep 8: Repeat with the rest, keeping the cooked parathas wrapped in a cloth. Serve hot, topped with 4 tsp white butter, with 9 oz plain dahi (yoghurt) on the side.
20 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 12 g
- Carbs
- 60 g
- Fat
- 15 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gobi paratha take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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