Updated date:

Cauliflower-Stuffed Indian Flatbread (Gobi Paratha) Recipe

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Cauliflower-stuffed Indian flatbread (gobi paratha).

Cauliflower-stuffed Indian flatbread (gobi paratha).

Cauliflower Is a Super Food!

Cauliflower is a flavorful vegetable that retains a mouthwatering crunchiness, even after being cooked. In addition, it contains many nutrients, including fiber and antioxidants.

Gobi paratha, or caulifower-stuffed flatbread, is made from two healthful ingredients: cauliflower and whole wheat flour.

It is easy to make gobi paratha at home. Once you prepare the wheat flour dough and cauliflower stuffing, the recipe is three-quarters complete. All that's left to do is to roll out the paratha and roast them!

This flatbread is delectable. You can enjoy it for breakfast, lunch, or dinner, and you can serve it with a side of raita, curd, or pickle.

Cook Time

Prep timeCook timeReady inYields

20 min

25 min

45 min

Serves 4 people

Ingredients

For the dough:

  • 2 cups wheat flour
  • 1 teaspoon oil or ghee
  • 1 teaspoon carom seeds
  • salt to taste
  • water as required

For the filling:

  • 2 cups cauliflower florets, grated or chopped fine in a food processor
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon amchur powder (dry mango powder)
  • 1/4 teaspoon red chili powder
  • 1 green chili, minced
  • 1/2 inch ginger, minced
  • 2 teaspoons oil
  • oil or ghee for cooking the flatbreads, 1 teaspoon oil or 1/2 teaspoon ghee for each flatbread
  • salt to taste

Instructions

Step 1: Make the Dough

  1. Add wheat flour, oil, carom seeds, and salt to a mixing bowl.
  2. Knead to form a soft and firm dough by adding water little by little.
  3. Cover the dough and set aside.

Step 2: Make the Stuffing

  1. Wash the cauliflower florets in warm water. Grate or finely chop them in a food processor. If using a food processor, add ginger and green chili along with the cauliflower. Otherwise, mince ginger and green chili separately.
  2. Heat oil in a deep pan. Throw in the grated cauliflower, minced ginger, and green chilies. Add some salt.
  3. Saute on high flame for 3 minutes. Add all spices. Reduce the flame. Mix well. Stir the mixture occasionally.
  4. If needed, sprinkle in a few drops of water. Cover the pan for faster cooking. Stir often and cook for about 8 minutes.
  5. Add chopped coriander leaves and remaining salt. Give it a good mix. Turn off the heat.
  6. Transfer the mixture to a plate. Set aside for cooling. This is the stuffing.

Step 3: Assemble the Paratha

  1. Take a lemon-sized piece of dough. Dip it in wheat flour. Shape it like a patty. Roll to form a disc of about a 3-inch diameter.
  2. Place about 1 1/2 teaspoon stuffing in the center. Bring the edges of the disc together and seal the top. Gently press it along with the filling. Roll it while coating with the wheat flour and get a disc with a 5-inch diameter.
  3. Heat a griddle. Place the disc on it. Gently press it evenly with a spatula. Add a few drops of ghee or oil on the top. Evenly spread it. Flip the disc once the bottom side gets golden brown spots.
  4. Add a few drops of ghee or oil to the upper side. Cook until both the sides get golden brown.
  5. Remove and place on a serving plate. Repeat the same process with the remaining dough and the filling.
  6. Serve with raita, curd, or pickle. Enjoy!

Picture Tutorial

Step one: Add wheat flour, oil or ghee, salt, and carom seeds to a mixing bowl. Knead, adding water as needed to form a firm and pliable dough.

Step one: Add wheat flour, oil or ghee, salt, and carom seeds to a mixing bowl. Knead, adding water as needed to form a firm and pliable dough.

Cover the dough with a moist cloth or a vessel.

Cover the dough with a moist cloth or a vessel.

Step two: Wash cauliflower florets. Put them into a food processor along with ginger and green chilies. Finely chop them.

Step two: Wash cauliflower florets. Put them into a food processor along with ginger and green chilies. Finely chop them.

The finely chopped cauliflower, ginger, and green chilies.

The finely chopped cauliflower, ginger, and green chilies.

Step three: Heat oil in a deep pan. Add cauliflower mixture. Add some salt. Saute over a high flame for 3 minutes.

Step three: Heat oil in a deep pan. Add cauliflower mixture. Add some salt. Saute over a high flame for 3 minutes.

Step four: Add all the spices. Blend well. Cook, while sprinkling in a few drops of water. Cover the pan for faster cooking. Continue cooking until cauliflower gets cooked yet retains crunchiness. Turn off the heat.

Step four: Add all the spices. Blend well. Cook, while sprinkling in a few drops of water. Cover the pan for faster cooking. Continue cooking until cauliflower gets cooked yet retains crunchiness. Turn off the heat.

Add chopped coriander leaves.

Add chopped coriander leaves.

Keep the dough and the filling ready to make paratha.

Keep the dough and the filling ready to make paratha.

Step five: Pinch out a small portion (lemon-sized) of dough. Make a patty out of it. Dip it in wheat flour. Roll into a 3-inch disc.

Step five: Pinch out a small portion (lemon-sized) of dough. Make a patty out of it. Dip it in wheat flour. Roll into a 3-inch disc.

Place about 1 1/2 teaspoons stuffing in the center.

Place about 1 1/2 teaspoons stuffing in the center.

Bring together the edges and join in the center. Seal the top.

Bring together the edges and join in the center. Seal the top.

Press it gently with your fingers to make it flat.

Press it gently with your fingers to make it flat.

Roll, while dipping in wheat flour, to get a 5- to 6-inch diameter disc.

Roll, while dipping in wheat flour, to get a 5- to 6-inch diameter disc.

Step six: Cook the disc on a griddle. Press it all over for uniform cooking. Cook until you see golden brown spots on both the sides. Add a few drops of oil or ghee on both the sides. Remove and place on a plate.

Step six: Cook the disc on a griddle. Press it all over for uniform cooking. Cook until you see golden brown spots on both the sides. Add a few drops of oil or ghee on both the sides. Remove and place on a plate.

Repeat the same process to make the remaining paratha. Gobi paratha is ready to serve! Have the paratha with curd, raita, or pickle. Enjoy!

Repeat the same process to make the remaining paratha. Gobi paratha is ready to serve! Have the paratha with curd, raita, or pickle. Enjoy!