Gobi paratha comprises a spicy stuffing made of cauliflower, ginger, garlic, chilies, coriander leaves and a variety of spices. It is then fried to perfection with cooking oil, butter or ghee spread on it. It is quite easy to make gobi paratha at home. Are you unaware of the steps? Read my recipe to learn them.
KEY TAKEAWAYS
- Gobi paratha is widely popular in India, especially in the Northern regions.
- Serve them hot with Dahi, achaar, veg or non-veg curries, salad, or any chutney.
- Gobi paratha tastes spicy, earthy and slightly creamy.
- Other similar parathas are vegetable paratha, aloo paratha, and mooli paratha.
The Ingredients:
For the paratha stuffing:
- 400 grams cauliflower (washed, grated)
- 12 cloves garlic
- 4 pieces green chilies
- 3 pieces ginger (1-inch size each)
- 2 tbsp cooking oil
- ½ tsp cumin seeds
- ¼ tsp asafetida
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala powder
- 4 tbsp coriander leaves
- Salt to taste
For the paratha dough:
- 2 cups wheat flour (atta)
- ½ tsp salt
- Water at normal temperature as required
To fry the paratha:
- Cooking oil, butter, ghee (clarified butter) as required
I got this recipe from a bakery shop cashier. I was at the cash counter paying for a birthday cake I ordered for my son when the lady behind the counter started a conversation on homemade snacks. She said that she makes gobi paratha every Sunday for her kids. I asked for the details, and she jotted it down on the back of a bill.
I made it that weekend. My husband said it had a “bakery touch,” and the boys said it was better than those we usually get in the roadside stalls. Now, it is our Sunday evening snack as well. That visit reminded me that behind every counter is someone juggling work and home with flavor and love.
How to Make Gobi Paratha? (Step by Step Guide with Images)
Step 1: Take a cauliflower, about 400 grams in weight and break the florets. Wash them nicely and grate them using the thicker side of the grater on a plate. Add a little bit of salt to the grated cauliflower and keep them aside for about 5 minutes.
Step 2: Now, squeeze the grated cauliflower to remove the moisture from it and keep them on a separate plate aside.
Step 3: Now, to make the paratha dough, take 2 cups of wheat flour (atta) in the same plate with the water squeezed out from the cauliflower and add ½ tsp of salt to it. Mix them nicely first. Now. Add water at room temperature and make a soft dough.
Step 4: Make medium size balls of the dough.
Step 5: Now, in a traditional mortar and pestle, take 12 cloves of garlic, 4 pieces of green chilies, 3 pieces of ginger (1-inch size each) and make a coarse paste and keep it aside.
(Pro tip: Using mortar and pestle instead of a mechanical grinder enhances the taste and texture of the gobi paratha. However, it is not mandatory).
Step 6: Now, heat 2 tbsp of cooking oil in a frying pan on a medium flame. When the oil is hot, put in ½ tsp of cumin seeds, ¼ tsp of asafetida and the ginger garlic paste. Stir and fry them for about 30 seconds.
Step 7: Then, turn the flame of the gas stove to low and add ½ tsp of turmeric powder, ½ tsp of red chili powder, and ½ tsp of garam masala powder to it. Mix and cook for about 20 seconds.
(Pro tip: Cooking the powdered spices on a medium to high flame will burn them quickly and render a bitter taste to the gobi paratha).
Step 8: Now, add the grated cauliflower along with ½ tsp of salt, turn the flame to medium to high and fry them for about 3 to 4 minutes. Turn the flame off, remove the pan from the flame and let the stuffing cool down completely.
(Pro tip: Do not cook the gobi for a long time, or else it will become too soft).
Step 9: After the stuffing cools down, add 4 tbsp of coriander leaves and mix them nicely with it. The texture should just as dry as shown in the image below.
Step 10: Now, take one dough ball and roll it like a traditional roti. Shape does not matter here. Put about 2 tbsp of stuffing in the middle of the roti. Push it with your fingers from the sides to make a square.
Step 11: Fold the middle parts first, one on top of another and then the sides, just as shown, to give a square shape. No need to add water to seal them.
Step 12: Roll it from all sides to give it a square shape until you can see the gobi stuffing slightly. Roll all the parathas like this way.
Step 13: Preheat an iron tawa on a medium flame and put one paratha on it, when hot. Let it cook for a minute or so. Flip it to cook the other side. Also, apply cooking oil, butter, or ghee (clarified butter) as required on the cooked side of the paratha and spread it nicely. Flip it again, apply oil or ghee on the other surface, flip again until the paratha is nicely fried. Remove and transfer it to a plate. Repeat the process to fry all the parathas.
(Pro tip: Always fry paratha on an iron tawa. It will be crispier than those fried on a nonstick tawa).
Step 14: Your tasty homemade gobi paratha is now ready to enjoy. Arrange them on a plate and serve hot with Dahi and achaar of your choice.
Recipe Card
Gobi Paratha | Cauliflower Paratha
Ingredients
For the paratha stuffing:
- 400 grams cauliflower washed, grated
- 12 cloves garlic
- 4 pieces green chilies
- 3 pieces ginger 1-inch size each
- 2 tbsp cooking oil
- ½ tsp cumin seeds
- ¼ tsp asafetida
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala powder
- 4 tbsp coriander leaves
- Salt to taste
For the paratha dough:
- 2 cups wheat flour atta
- ½ tsp salt
- Water at normal temperature as required
To fry the paratha:
- Cooking oil butter, ghee (clarified butter) as required
Instructions
- Take a cauliflower, about 400 grams in weight and break the florets. Wash them nicely and grate them using the thicker side of the grater on a plate. Add a little bit of salt to the grated cauliflower and keep them aside for about 5 minutes.
- Now, squeeze the grated cauliflower to remove the moisture from it and keep them on a separate plate aside.
- Now, to make the paratha dough, take 2 cups of wheat flour (atta) in the same plate with the water squeezed out from the cauliflower and add ½ tsp of salt to it. Mix them nicely first. Now. Add water at room temperature and make a soft dough.
- Make medium size balls of the dough.
- Now, in a traditional mortar and pestle, take 12 cloves of garlic, 4 pieces of green chilies, 3 pieces of ginger (1-inch size each) and make a coarse paste and keep it aside. (Pro tip: Using mortar and pestle instead of a mechanical grinder enhances the taste and texture of the gobi paratha. However, it is not mandatory).
- Now, heat 2 tbsp of cooking oil in a frying pan on a medium flame. When the oil is hot, put in ½ tsp of cumin seeds, ¼ tsp of asafetida and the ginger garlic paste. Stir and fry them for about 30 seconds.
- Then, turn the flame of the gas stove to low and add ½ tsp of turmeric powder, ½ tsp of red chili powder, and ½ tsp of garam masala powder to it. Mix and cook for about 20 seconds. (Pro tip: Cooking the powdered spices on a medium to high flame will burn them quickly and render a bitter taste to the gobi paratha).
- Now, add the grated cauliflower along with ½ tsp of salt, turn the flame to medium to high and fry them for about 3 to 4 minutes. Turn the flame off, remove the pan from the flame and let the stuffing cool down completely. (Pro tip: Do not cook the gobi for a long time, or else it will become too soft).
- After the stuffing cools down, add 4 tbsp of coriander leaves and mix them nicely with it. The texture should just as dry as shown in the image below.
- Now, take one dough ball and roll it like a traditional roti. Shape does not matter here. Put about 2 tbsp of stuffing in the middle of the roti. Push it with your fingers from the sides to make a square.
- Fold the middle parts first, one on top of another and then the sides, just as shown, to give a square shape. No need to add water to seal them.
- Roll it from all sides to give it a square shape until you can see the gobi stuffing slightly. Roll all the parathas like this way.
- Preheat an iron tawa on a medium flame and put one paratha on it, when hot. Let it cook for a minute or so. Flip it to cook the other side. Also, apply cooking oil, butter, or ghee (clarified butter) as required on the cooked side of the paratha and spread it nicely. Flip it again, apply oil or ghee on the other surface, flip again until the paratha is nicely fried. Remove and transfer it to a plate. Repeat the process to fry all the parathas. (Pro tip: Always fry paratha on an iron tawa. It will be crispier than those fried on a nonstick tawa).
- Your tasty homemade gobi paratha is now ready to enjoy. Arrange them on a plate and serve hot with Dahi and achaar of your choice.
