Learn how to make delicious Gobi Parathas at home with this detailed recipe. Start by preparing a dough from whole wheat flour, then move on to a spiced cauliflower filling featuring cumin, ajwain, ginger, and green chilies. The parathas are stuffed, rolled, and cooked on a hot skillet until crispy and golden brown. Using tips for smooth rolling and even cooking, this guide ensures your parathas come out perfectly every time. Serve these warm, spiced flatbreads with sides like yogurt or mint chutney for a flavorful meal.
Ingredients:
- For the Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- Water (as needed for kneading)
- 1 tablespoon oil (optional, for softer parathas)
- For the Filling:
- 1 medium cauliflower (grated, about 2 cups)
- 1-2 green chilies (finely chopped, optional for spice)
- 1 teaspoon ginger (grated or minced)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds, optional)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves (chopped)
- For Cooking:
- Ghee or oil (as needed for frying)
Instructions:
Step 1: Prepare the Dough
- In a mixing bowl, combine whole wheat flour and salt.
- Gradually add water and knead into a smooth, soft dough (similar to chapati or roti dough).
- Add oil to the dough if desired to make it softer.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Step 2: Prepare the Cauliflower (Gobi) Filling
- Grate the cauliflower using a grater or a food processor. Be sure to use the fine side, as larger pieces can tear the dough.
- Squeeze out any excess water from the grated cauliflower to avoid making the filling too wet.
- In a pan, heat a small amount of oil and add cumin seeds and ajwain. Let them sizzle.
- Add grated ginger and green chilies, sauté for a few seconds.
- Add the grated cauliflower, then stir in turmeric powder, red chili powder, garam masala, and salt. Sauté on medium heat until the mixture is dry and fragrant (about 3-5 minutes).
- Remove the filling from heat, let it cool slightly, and mix in chopped coriander leaves.
Step 3: Divide the Dough and Filling
- Divide the dough into medium-sized balls (about 2 inches in diameter).
- Divide the filling into portions slightly smaller than the dough balls.
Step 4: Roll and Stuff the Paratha
- Roll a dough ball into a small circle, about 3 inches in diameter.
- Place a portion of the cauliflower filling in the center of the dough circle.
- Gather the edges of the dough and bring them together to cover the filling completely, pinching off any excess dough at the top.
- Press the stuffed dough ball lightly to flatten it, then carefully roll it into a flat, even circle about 6-8 inches in diameter. Dust with flour as needed to prevent sticking.
Step 5: Cook the Gobi Paratha
- Heat a tawa or skillet over medium-high heat. Place the rolled paratha on the hot tawa.
- Cook until bubbles start to appear on the surface, then flip the paratha.
- Apply a small amount of ghee or oil around the edges and on top. Press lightly with a spatula to ensure even cooking.
- Flip again and cook until golden brown spots appear on both sides.
- Repeat this process for the remaining dough balls and filling.
Step 6: Serve
- Serve the hot gobi parathas with a side of yogurt, pickle, or mint chutney. Enjoy your homemade, flavorful Gobi Paratha!
This recipe yields crispy, delicious parathas with a mildly spiced, aromatic cauliflower filling that’s perfect for breakfast, lunch, or dinner.
