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How To Make Gobhi Paratha ,Punjabi Gobhi Paratha Recipe

December 1, 2016 by anjanaskc 2 Comments

Gobhi Paratha- Indian flatbread stuffed with grated and slightly cooked cauliflower and few Indian spices

Gobhi paratha -After the most popular Aloo ka paratha,the next most popular paratha from Punjabi cuisine is Gobhi  paratha which is now popular all over India .Though it is mainly served as breakfast but can be had at any time -lunch, dinner, tiffin box it can be enjoyed any time.
During winter when good quality of cauliflower is available in the market I make the most popular –Gobhi ,gajar and shalgum ka Achar which is a seasonal pickle and a must make every winter.This delicious Dhaba style gobhi aloo is the favorite of my family and cooked often on their demand.

How to Make the Stuffing For Gobhi Paratha-

There are two ways of making Stuffed Gobhi parathas-
1- Easy way– just grate cauliflower and add all the spices and mix well ,then stuff in the dough balls and make like normal stuffed parathas.
2- With cooked cauliflower masala– I prefer this way as the slightly cooked cauliflower taste better then the raw cauliflower ones but every one have their own preferences .Today I am sharing my personal favourite method but you can also make parathas with out cooking the masala ,just mix all the spices with the grated cauliflower and proceed .
This Gobhi  Paratha is best served with butter, curd, Punjabi Mango pickle and Green chili pickle .
Do Try These Delicious paratha Recipe-
  • Pudina Paratha
  • Lachcha Paratha
  • Makki Aloo Paratha
  • Churi Ka Paratha
  • Sattu Ka Paratha
  • Stuffed Moong Daal Paratha
gobhi paratha

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gobhi paratha
Print Recipe
5 from 2 votes

Gobhi ka Paratha , Cauliflower Flatbread

Gobhi ka paratha-Indian flatbread stuffed with grated and slightly cooked cauliflower and few Indian spices
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Punjabi Cuisine
Keyword: gobhi paratha
Servings: 5 people
Author: anjanaskc

Ingredients

To make the dough

  • 2.5 Cup Whole Wheat Flour / Atta
  • 2 tbsp Cooking Oil
  • To taste Salt / Namak
  • pinch of Carom Seeds / Ajwain optional

Stuffing-

  • 3 cup Cauliflower /phool gobhi grated
  • 2 Green Chillies / Hari Mirch finely chopped
  • 1 tsp Ginger / Adrak optional
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Mango Powder / Amchoor Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1 tsp Salt / Namak
  • to shallow fry Cooking oil or ghee

Instructions

  • Remove the steams and leaves from the whole cauliflower and wash it.
  • Now soak the flower in warm salted water for 10 mins(to remove the germs if any).
  • wipe with a napkin to absorb extra water and Then grate it with your vegetable grater or use your vegetable chopper .
  • Heat 2 tbls oil in a non stick pan, then add cumin, ginger and chopped green chilies. Saute for few seconds
  • Then add the grated cauliflower, all the spices, mix well and saute for 2-3 mins. Remove and allow to cool completely. Finally add the chopped coriander leaves.
  • Take the flour in a wide bowl, add salt ,ajwain and the oil and mix well.
  • Now add just enough water and knead to make a soft dough. cover and keep aside for 15 minutes to rest.
  • Divide the dough into the size of ping pong balls.
  • Take a dough ball ,roll it slightly about 3 inch disc and then Place about 3 tablespoon of the stuffing in the middle and pull and close again from all sides to make a ball.
  • Dust the stuffed ball with dry flour and roll out slowly to make a paratha of medium thickness.(don't press too hard while rolling otherwise the filling may come out from the paratha)
  • Place the rolled paratha on medium hot tawa and dry roast from both the sides.
  • Now apply about 1.5-2 tsp of oil or ghee on the paratha and cook it by slightly pressing with a spatula and when it turn golden then flip the side and repeat the process so it become golden and crisp from both the sides.
  • When done remove from the griddle and serve hot.
  • Can apply some butter or ghee before serving.
  • serving suggestion- best served with pickle and yogurt

Related Recipes

  • Methi Aloo Paratha, How To Make Aloo Methi ParathaMethi Aloo Paratha, How To Make Aloo Methi Paratha
  • How to Make Lachcha Paratha , Lachchedaar Paratha
  • Makki Aur Mooli Ka ParathaMakki Aur Mooli Ka Paratha
  • Dahi Wali Gobhi Recipe, How To Make Dahi Wali GobhiDahi Wali Gobhi Recipe, How To Make Dahi Wali Gobhi
  • How To Make Palak Poori / Spinach Poori Recipe
  • Makki Aloo Paratha, How To Make Makki Aloo Ka ParathaMakki Aloo Paratha, How To Make Makki Aloo Ka Paratha

Filed Under: Breads,Roti,Poori,paathas, Punjabi Cuisine, Tiffin Variety Tagged With: Breakfast, Cauliflower paratha, delhi, gobhi, gobhi paratha, Indian, Indian breads, kids recipe, lunchbox, nashta, no onion and garlic recipe, paratha, phoolgobhi, Punjabi, Rotis and Breads, stuffed parathas, Vegan, vegetarian

« Aloo bukhara Chutney, Plum Chutney
Kanji Ka Mixed Vegetable Pickle ,Gajar Aloo Mooli ka Paani Wala Achar »

Comments

  1. Megha Das says

    June 23, 2016 at 3:45 pm

    This recipe is awesome. My kids dont like eating cauliflowers I think this is the best way to get them taste it.

    Reply
  2. Madhavi says

    June 21, 2013 at 5:31 pm

    Tried this recipe today, it turned out perfect.
    Thank you!

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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