Delicious Gobi Paratha Recipe | Step-by-Step Guide

Delicious Gobi Paratha Recipe

Gobi Paratha is a beloved stuffed flatbread from the North Indian cuisine that combines whole wheat dough with a spicy cauliflower (Gobi) filling. It’s a perfect meal for breakfast, lunch, or dinner and pairs beautifully with yogurt, pickles, and chai. 

In this guide, we’ll walk you through the steps of making the perfect Gobi Paratha at home, complete with images to guide you through each stage. 

Let's get started!

Ingredients for Gobi Paratha

Before we dive into the process, let’s gather the ingredients.

For the Dough:

- 2 cups whole wheat flour

- Water (for kneading)

- 1 tsp salt

- 1 tbsp oil or ghee

For the Gobi Stuffing:

- 1 small cauliflower (grated)

- 1 tsp cumin seeds

- 1 tsp ginger paste

- 1-2 green chilies (finely chopped)

- 1 tsp coriander powder

- 1 tsp cumin powder

- ½ tsp turmeric powder

- ½ tsp garam masala

- Salt to taste

- 2 tbsp fresh coriander leaves (chopped)

- 2 tbsp oil for cooking the stuffing

- Ghee or oil for cooking parathas

Step-by-Step Instructions with Images

1. Preparing the Dough

-Step 1: In a mixing bowl, add whole wheat flour, salt, and 1 tbsp oil or ghee.  

- Step 2: Gradually add water and start kneading to form a smooth, soft dough. It should be pliable but not too sticky.

- Step 3: Cover the dough with a damp cloth and let it rest for 20-30 minutes. 

2. Preparing the Gobi Stuffing

- Step 1: Wash and grate the cauliflower using a fine grater.

- Step 2: Heat oil in a pan, add cumin seeds, and let them splutter. Then add the grated ginger and green chilies. Sauté for a minute.

- Step 3: Add the grated cauliflower to the pan and stir well. Sprinkle turmeric, coriander powder, cumin powder, and salt. Cook on medium heat for about 5-7 minutes until the cauliflower is soft but not mushy.

- Step 4: Add garam masala and freshly chopped coriander leaves. Stir for another 2 minutes, then turn off the heat. Let the mixture cool completely.

3. Assembling the Parathas

- Step 1: Divide the dough into equal portions, about the size of a golf ball.

- Step 2: Roll out one portion into a small circle using a rolling pin.

- Step 3: Place 2-3 tablespoons of the cooled gobi stuffing in the center.

- Step 4: Fold the edges of the dough over the stuffing, sealing it completely.

- Step 5: Gently flatten the stuffed dough ball and roll it out again into a circle (approximately 6-7 inches in diameter).

Cooking the Parathas

- Step 1: Heat a tawa or skillet on medium heat. Once hot, place the rolled paratha onto the tawa.

- Step 2: Cook for 1-2 minutes until bubbles start appearing on the surface, then flip it over.

- Step 3: Spread some ghee or oil on the cooked side, flip again, and apply ghee on the other side as well.

- Step 4: Cook until both sides are golden brown and crisp.

Tips for the Perfect Gobi Paratha

- Use fresh cauliflower for the stuffing to avoid excess moisture.

- Make sure the dough is not too sticky, or it will be hard to roll out.

- Seal the edges tightly to prevent the stuffing from spilling out while cooking.

Serving Suggestions

Serve your hot and crispy Gobi Paratha with:

- Cool yogurt or raita

- Mango or lime pickle for a tangy kick

- A hot cup of masala chai or lassi for a traditional touch

Nutritional Value of Gobi Paratha

Gobi Paratha is a healthy meal, especially when made with whole wheat flour and minimal ghee or oil. 

Here’s a basic nutritional breakdown per serving:

- Calories: 200-250 (varies with ghee used)

- Carbohydrates: 35g

- Protein: 6g

- Fat: 8g

- Fiber: 4g

Cauliflower is rich in vitamins C and K, making this dish nutritious and satisfying.

Common Mistakes to Avoid

- Overstuffing: Too much stuffing makes it difficult to roll and can cause the paratha to tear.

- Burning the paratha: Cook on medium heat to avoid burning while ensuring the inside is fully cooked.

- Skipping the ghee/oil: This results in dry parathas. Even a small amount of ghee makes a big difference in taste.

Gobi Paratha Variations

- Cheese-Stuffed Gobi Paratha: Add grated cheddar or paneer to the stuffing for a richer taste.

- Spicy Gobi Paratha: Increase the amount of green chilies or add red chili powder for extra heat.

- Gluten-Free Gobi Paratha: Use gluten-free flour like buckwheat or millet instead of wheat flour.

Storage and Reheating Tips

- Store leftover parathas in an airtight container in the refrigerator for up to 2 days.

- Reheat them on a tawa or skillet with a little ghee for freshness. Avoid microwaving as it can make them chewy.

FAQs

1. Can I make Gobi Paratha ahead of time?

Yes, you can prepare the dough and stuffing a day in advance and store them in the fridge. Assemble and cook the parathas fresh when needed.

2. Can I use frozen cauliflower for the stuffing?

While fresh cauliflower is best, frozen can work in a pinch. Be sure to thaw and squeeze out excess moisture before cooking.

3. What can I do if the dough becomes too sticky?

Add a little more flour and knead it in. You can also refrigerate the dough for 10 minutes to make it easier to handle.

4. How can I make parathas without a tawa?

You can use any flat skillet or frying pan as a substitute. Ensure it heats evenly for the best results.

5. Is Gobi Paratha vegan-friendly?

Yes! Simply use oil instead of ghee to make it 100% vegan.

Enjoy your homemade Gobi Parathas, a delicious and healthy meal for any time of day!