Gobi Paratha is a stuffed Indian flatbread. Made with whole wheat flour and a spicy cauliflower filling, gobi ka paratha is a popular breakfast/ brunch recipe. Serve it with some yogurt raita and/or chutney.
Stuffed parathas rule the world of Indian breads, the most popular might be aloo paratha but almost every possible vegetable is used to make a variety of them. They are also the most common lunch-box meals. As a kid, gobi wasn’t on my list of favorite vegetables but gobi paratha definitely was. It gave my mom the perfect recipe to include gobi in our meals without any fussy face or complaining.
Gobi Paratha for on-the-go
Beyond lunch box, gobi paratha makes a delicious and convenient travel food too. Bread and vegetables all rolled together in one stuffed paratha, it is a complete meal, easy to carry and eat while on the go. Also, the gobi filling doesn’t spoil in heat and stay well without any refrigeration for unto 15 hours.
How to roll a Stuffed Paratha with even filling
I first tried my hand at stuffed parathas when I moved to Bangalore for work, after college. We were 3 girls sharing an apartment in Bangalore and while we mostly cooked rice for weekday dinners, weekends was the time to try something more elaborate.
I was just beginning to learn how to cook and at that stage, a stuffed paratha also came under the “elaborate cooking” category for me. I used to struggle with trying to keep all the masala (the filling) inside the paratha while rolling. And the second problem was my filling would never be evenly spread. It tended to collect at the centre while the ends would be plain.
Does any of it sound familiar?
Every time I went home, mom would roll out each and every paratha perfectly and when I asked, How?, she would reply, “Practice, my child. Practice.”
I kept on practicing and practicing and years later I learnt a fool-proof method to make stuffed paratha without any filling ever coming out. It is not my mom’s way but even she found it quite impressive! 🙂 Take my word that after learning this trick, every paratha you roll out will have perfectly even stuffing and none of it coming out.
- For each paratha, roll out two small dough balls into an approximately 4” diameter rounds. Place one disc on the chakla (rolling surface). Spread about 1 tbsp of gobi filling on it. Cover with the second disc and close the edges like you see in the image below.
- Now dust it again and roll the stuffed discs to about a 6-7” diameter paratha.
- Cook as explained in the recipe below.
The filling: Spicy Scrambled Cauliflower
The filling of Gobi paratha is a lot like Cauliflower Scramble or gobi ki bhurji. Finely grated cauliflower is sautéed with onions, ginger, chilies, and simple spices. The filling can itself also be used as a side dish!
Gobi Paratha | Indian Stuffed Cauliflower Flatbread
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
For the stuffing
- 1 cup cauliflower grated
- 1 small onion finely chopped (optional)
- 1 inch ginger grated
- 1 green chili finely chopped
- ½ tsp turmeric
- 1 tsp amchoor dray mango powder (can also use chaat masala instead)
- Salt to taste
- 1 tbsp oil
- 4-5 fresh coriander stalks chopped
For the Dough
- 2 cups whole wheat flour +extra for dusting
- 1 tsp salt
- Water as required for kneading the dough
- Oil for cooking the parathas
Instructions
- Combine whole wheat flour and salt in a big mixing bowl or paraat. Slowly add in water as required and knead to a soft dough. Cover with a damp kitchen towel and let the dough rest while you prepare the filling. *
- Wash, dry, and grate the cauliflower.
- Heat 1 tbsp oil in a pan. When the oil is hot, add the chopped onions, ginger, and chilies. Sauté for 2 minutes.
- Add the grated cauliflower, turmeric, amchoor, and salt. Mix well and cook for 3-4 minutes. Mix in chopped coriander leaves and remove from heat.
- Uncover the dough and knead again for a few minutes. For each paratha, we will first make 2 small dough balls. So divide the dough into around 12 balls.
- Heat a flat pan on medium heat.
- Roll out two dough balls into an approximately 4” diameter discs. Place one disc on the chakla. Spread about 1 tbsp of gobi stuffing on it.
- Cover with the second disc and close the edges like you see in the image below.
- Now dust it again and roll the stuffed discs to about a 6-7” diameter paratha.
- When the pan is hot, place the rolled paratha onto the pan and let it cook for a minute. Flip and let it cook from the other side. Add some oil from the sides. Press down with a flipper or a spatula for even cooking. Flip, spread some more oil and cook till both sides have golden brown spots. Usually takes 3-4 minutes per paratha.
- Serve hot with raita, pickle, chutney and/or ketchup. Stuffed parathas have a lot of steam trapped inside them so open them slightly before serving to kids.
Notes
- *The secret to a good dough is the amount of time you allow it to rest before making the parathas. If you have time, knead the dough at least 30 mins in advance.
- Nutritional Information is the approximate value for 1 of 6 parathas.
Health Benefits of Cauliflower
Did you know cauliflower is amongst the healthiest of all vegetables. It is rich in fibre and anti-oxidants, and has high cancer-fighting properties. Try including more cauliflower recipes in your diet. Roasted cauliflower makes a great side to any meal, and this cauliflower bread is surely a healthy alternative to regular bread.
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Yummy Paratha, tasty recipe. Will try soon
Thanks, Farida!
Glad you liked the recipe of the Gobi paratha! 🙂
Very glad to have found your website. I’m looking for the best gluten free version of the GOBI PARATHA | INDIAN STUFFED CAULIFLOWER FLATBREAD recipe, so which gf flatbread recipe can substitute for this WW one.
Hello, Megahan,
You can use Jowar (Sorghum) flour to make it gluten free. It won’t roll like a wheat flour bread but you can knead jowar flour with the cauliflower filling mix and make it like a regular jowar flatbread.