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How to Make Punjabi-Style Gobi Paratha at Home

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Gobi paratha (stuffed cauliflower flatbread)

Gobi paratha (stuffed cauliflower flatbread)

Gobi paratha is a pan-fried Indian flatbread that is stuffed with grated cauliflower. The recipe I am sharing today is a Punjabi or North-Indian style. It is usually served for breakfast or lunch, and it is typically accompanied by dahi (yoghurt), a pickle, and/or homemade butter and lassi to make a complete meal.

It is very filling and absolutely delicious. I hope you will try my recipe and share your experience.

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

4 parathas

Ingredients

  • 200 grams cauliflower, washed and chopped into large pieces
  • atta (wheat flour dough), as needed
  • 1 tbsp hara dhania (cilantro), chopped
  • 1 green chilli, chopped
  • 1/2 tsp ginger paste
  • 1 tsp coriander powder
  • 1/4 tsp ajwain (carom seeds)
  • 1/4 tsp garam masala
  • 1/4 tsp red chilli powder
  • 1/2 tsp salt
  • 1/2 tsp amchur (mango powder)

Instructions

  1. Grate the cauliflower; then squeeze it to remove any water and transfer to a large bowl.
  2. Add all the spices to the grated cauliflower and stir until everything combines nicely.
  3. Set a tawa (skillet) on low-medium heat. While it heats up, prepare the parathas.
  4. To prepare the parathas, take some dough, dust it with some dry flour and roll it out like a roti, a circular disc about 5-6 inches in diameter. Make another one similarly.
  5. Divide the stuffing into 4 equal parts and spread one part of the stuffing on one circular disc of dough then place the other circular disc of dough on top. Press around the edges to seal.
  6. Dust some dry flour over the stuffed roti and roll it out into a medium-thick paratha, flipping a few times while rolling it.
  7. Check if the skillet is hot by smearing a little dough on it with a finger. It should start browning right away if the skillet is hot.
  8. Spread 1 teaspoon of oil on the skillet and place the stuffed paratha on it. Let it cook for about 30 seconds; then flip it over and cook the other side for 30 seconds, as well.
  9. Flip the paratha and spread 1/2 teaspoon of oil over it. Flip again and spread 1/2 teaspoon of oil over the other side.
  10. Cook the paratha by flipping frequently until it is crisp and cooked with brown spots all over.
  11. Prepare the other parathas similarly and serve with homemade butter, dahi, and some pickle.

Video: Punjabi-Style Gobi Paratha

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 01, 2020:

Yes, always worth giving some new dishes a try sometimes. I am sure you will like it, Devika. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 01, 2020:

The flavour isn't as strong but I'm sure you will like it, Doris. Appreciate your stopping by.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 01, 2020:

I am sure you will like it, Pamela. Thank you for being here.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 01, 2020:

You're welcome, Mitara. Thank you

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 01, 2020:

I hope you like it. Thank you, Louise.

Devika Primić from Dubrovnik, Croatia on April 01, 2020:

Gobi Paratha has healthy ingredients all of which I do not have enough of in Croatia. Ginger, garlic and turmeric is available other spices I have to get from other parts of the world. This is a different recipe and would like to try it.The many foods are enticing and always worth a try.

Doris James MizBejabbers from Beautiful South on March 31, 2020:

It sounds interesting, but I'm not sure I'd like cauliflower stuffing. I like cauliflower steamed or raw, but I didn't like it mashed like potatoes or as a pizza crust. Maybe the spices would hide the flavor.

Pamela Oglesby from Sunny Florida on March 31, 2020:

This looks like a very unique recipe and not one I have ever tasted. I would definitely like to try it, so thank you, Rajan.

Mitara N from South Africa on March 31, 2020:

A delicious idea for paratha.

Thank you for sharing

Louise Powles from Norfolk, England on March 31, 2020:

Rajan, I always enjoy reading your recipe's, they always sound amazing! I'm going to try this one. Thankyou!