On this Punjabi gobi paratha recipe a complete wheat flatbread is filled with grated cauliflower, then roasted on a griddle to golden, scrumptious perfection. It is a filling and nutritious plant-based meal for any time of day! Serve it for breakfast, lunch or dinner, or as a wholesome after-school snack.
Desk of Contents
What’s gobi paratha?
A gobi paratha is a north Indian entire wheat flatbread with a scrumptious, spiced cauliflower stuffing. It is just like aloo paratha and palak (spinach) paratha. The filling of cauliflower (“gobi” in Hindi) is wrapped inside entire wheat dough and roasted till crisp and golden.
In Indian houses a gobi ka paratha is usually served sizzling off the griddle with a pat of butter for a wholesome vegetarian Indian breakfast. However it’s also excellent for a brown bag lunch or dinner.
Why you will love this recipe
- Nutritious. With entire wheat and a healthful veggie, this paratha is wholesome from the within out! It is loaded with fiber, protein, and it’s low in energy, making it good eats whether or not you’re watching your well being, your weight-reduction plan, or each. You should use as little or as a lot oil as you need to whenever you roast the cauliflower paratha, or use a cooking spray. You may as well make the paratha with no oil.
- Scrumptious and satisfying. The spicy gobhi paratha is so, so yummy, and only one or two will fulfill these starvation cravings.
- Simpler recipe. There is a studying curve with making any paratha, however I’ve created this recipe to make it additional easy for anybody, even a newbie, to discover ways to make a gobi paratha. It’s possible you’ll not get an ideal outcome the primary few occasions however you’ll definitely get higher with apply.
- Appropriate to most diets. The paratha is soy-free and nut-free and it’s vegan, in fact.
Substances
Skip to the recipe card beneath for precise portions of all substances.
For the entire wheat flatbread:
- Complete wheat durum flour or atta. You’ll be able to substitute common entire wheat flour however durum flour or atta flour, which is extra finely floor, gives you the softest parathas. You should buy atta at Indian grocery shops or on-line.
- Ajwain (carom seeds). You’ll be able to depart these out if you do not have them, however when you do, they add a beautiful taste to parathas.
For the cauliflower filling:
- Impartial oil. Any vegetable oil, together with avocado oil, sunflower oil, safflower oil, peanut oil and grape seed oil.
- Cauliflower (known as “phool gobi” in Hindi). You’ll be able to grate a complete cauliflower head for this recipe or use riced cauliflower. Should you use frozen riced cauliflower ensure you place the thawed cauliflower rice in a strainer and press out any extra water earlier than including it to the pan.
- Spices: Floor coriander, floor cumin, turmeric, cayenne pepper or any crimson chilli powder and amchur (mango powder, non-compulsory).
- Cilantro (coriander leaves).
Variations
- Add ½ teaspoon of floor ginger or 1 teaspoon of finely grated ginger to the cauliflower whereas cooking. You may as well change the cayenne with finely chopped inexperienced chili peppers, like jalapeno or serrano, for a pop of recent spice.
- Swap out the entire spices for two teaspoons of garam masala powder. Squeeze in the juice of half a lemon.
- Exchange half the cauliflower with grated carrots or thinly shredded cabbage. You may as well do that combine veg paratha recipe, which mixes a number of veggies throughout the folds of a paratha.
The best way to make gobi paratha
Make the filling
Warmth oil in a skillet over medium warmth. Add the grated cauliflower to the skillet and saute for a few minutes.
Add the spices to the cauliflower–cayenne, turmeric, floor cumin, floor coriander, amchur, if utilizing, and salt. Combine properly and proceed cooking till the cauliflower is kind of dry and there’s no moisture within the pan.
Stir within the cilantro and blend.
Set the stuffing apart to chill when you make the dough.
Make the dough
Place all substances for dough in a big mixing bowl — flour, ajwain, if utilizing, and salt.
Drizzle in water slowly to make a stiff however very pliable dough. Cowl with a moist kitchen towel or a decent lid and put aside for half-hour.
Make the paratha
Divide the dough into 18 items. Roll out two to a diameter of about 4 inches.
Place two tablespoons of the cauliflower stuffing combination inside one of many rounds, leaving some house across the rim to seal the paratha. Brush the perimeters of the opposite spherical with water.
Place the spherical of dough brushed with water over the spherical with the stuffing and press the perimeters to kind a decent seal. Flour the stuffed paratha dough and the floor.
Roll gently into a skinny paratha. You may make the paratha thicker, when you prefer it so.
Warmth a forged iron tava or griddle. Place the paratha on it and watch for small bubbles to kind. Flip over, brush some oil on the paratha and prepare dinner till golden brown spots seem on the underside.
Flip as soon as extra and prepare dinner till either side are golden brown. Serve sizzling.
Serving solutions
Useful ideas and troubleshooting
- Grate the cauliflower utilizing the small or medium holes on the grater or meals processor. You don’t need massive items of cauliflower within the filling.
- Stir the stuffing often as you prepare dinner it to make sure it loses all moisture. Do not forget so as to add the salt as a result of the salt will draw out moisture within the cauliflower.
- A great way to inform if the stuffing is finished is to examine when it begins sticking to the underside of the pan. Flip off the warmth as quickly because it begins to try this.
- When making the dough for the gobi paratha add water somewhat at a time to get a dough that’s pliable however nonetheless fairly stiff. Cease including water as quickly because the dough comes collectively, even when it seems to be rough–it will get smoother as you knead it. A comfortable dough will probably be troublesome to stuff and roll.
- Should you did not prepare dinner the cauliflower filling lengthy sufficient and it nonetheless has some moisture in it, the filling will leak out as you roll the paratha. You’ll be able to attempt including a tablespoon or two of flour to the filling to assist soak up the moisture.
- Serve the parathas as quickly as they arrive off the griddle, or maintain them wrapped in a material towel for a couple of minutes till it is time to serve. This can maintain them heat and comfortable. Parathas left standing for too lengthy might be reheated within the microwave or on the griddle.
- If you’re new to rolling parathas, watch a video and get extra tips about rolling Indian flatbreads in my complete put up on make roti.
Recipe FAQs
I prefer to prepare dinner the cauliflower to take away the moisture from it. A uncooked cauliflower filling can categorical moisture as you roll the parathas, inflicting the filling to leak out and making a royal mess. Additionally cooking cauliflower makes it far simpler to digest and it removes that cauliflower scent that so many despise.
Nonetheless, if you wish to use uncooked cauliflower within the filling (it is going to steam a bit whenever you roast the paratha), simply combine the cauliflower with all of the spices and cilantro and add a few tablespoons of flour to assist soak up the moisture.
How comfortable the gobi parathas will end up relies on what you add to the dough and the way lengthy you roast the paratha. If you need very comfortable parathas, add a little bit of vegan yogurt to the dough. For this recipe add ¼ cup yogurt first and knead it in earlier than including extra water. You may as well add a few tablespoons of sourdough starter when you have it readily available (see directions in my sourdough roti recipe).
Once you roast the parathas ensure you brush them with oil and do not watch for too many massive golden spots to seem, which is able to lead to a crispier paratha. Take the paratha off the griddle as quickly as you see a fair sprinkling of small golden spots on either side.
That is an especially wholesome recipe with simply 119 energy, 4 grams of protein and 4 grams of fiber in every paratha.
Storage directions
- Refrigerate: Ideally do not make extra parathas than you want beforehand as a result of they style finest when made recent. You’ll be able to retailer the dough and the filling within the fridge for as much as three days. Allow them to stand at room temperature for half-hour to an hour earlier than assembling. Should you do resolve to make all of the parathas first, place them in an hermetic container and refrigerate for as much as three days.
- Freeze: Place the cooked parathas in a freezer-safe container or bag and freeze as much as three months.
- Reheat: Thaw parathas if frozen and reheat on a griddle till heat and comfortable once more. Brush some oil if wanted. You may as well reheat the parathas within the microwave. Spray evenly with water and microwave 30 seconds to a minute till heat and comfortable.
Extra scrumptious paratha recipes
Should you love this gobi paratha recipe, you’ll want to take a look at extra Indian vegan recipes on Holy Cow Vegan!
Gobi Paratha
On this gobi paratha recipe a complete wheat flatbread is filled with grated cauliflower, then roasted on a griddle to golden, scrumptious perfection. It is a filling and nutritious plant-based meal for any time of day! Serve it for breakfast, lunch or dinner, or as a wholesome after-school snack.
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Evaluation Recipe
Servings: 9 gobi parathas
Energy: 119kcal
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Directions
Make the cauliflower filling
-
Warmth oil in a skillet over medium warmth. Add the grated cauliflower to the skillet and saute for a few minutes.
-
Add the spices to the cauliflower–cayenne, turmeric, floor cumin, floor coriander, amchur, if utilizing, and salt. Combine properly and proceed cooking till the cauliflower is kind of dry and there’s no moisture within the pan.
-
Stir within the cilantro and blend. Set the stuffing apart to chill when you make the dough.
Make the dough
-
Place all substances for dough in a bowl — flour, ajwain, if utilizing, and salt.
-
Drizzle in water slowly to make a stiff however very pliable dough. Cowl with a moist kitchen towel or a decent lid and put aside for half-hour.
Make the gobi paratha
-
Divide the dough into 18 items. Roll out two to a diameter of about 4 inches every.
-
Place two tablespoons of stuffing inside one of many rounds, leaving some house across the rim to seal the paratha. Brush the perimeters of the opposite spherical with water.
-
Place the spherical of dough brushed with water over the spherical with the stuffing and press the perimeters to kind a decent seal. Flour the stuffed paratha dough and the floor.
-
Use a rolling pin to roll gently into a skinny paratha. You may make the paratha thicker, when you prefer it so.
-
Warmth a forged iron tava or griddle. Place the paratha on it and watch for small bubbles to kind. Flip over, brush some oil on the paratha or spray rigorously with cooking spray, taking care to not get any on an open flame. Prepare dinner till golden brown spots seem on the underside.
-
Flip as soon as extra and prepare dinner till either side are golden brown. Serve sizzling.
Recipe notes
- Diet info assumes the usage of cooking spray whereas roasting the parathas.
Useful ideas and troubleshooting
- Grate the cauliflower utilizing small or medium holes on the grater or meals processor. You don’t need massive items of cauliflower within the filling.
- Stir the stuffing often as you prepare dinner it to make sure it loses all moisture. Do not forget so as to add the salt as a result of the salt will draw out moisture within the cauliflower.
- A great way to inform if the stuffing is finished is to examine when it begins sticking to the underside of the pan. Flip off the warmth as quickly because it begins to try this.
- When making the dough for the gobi paratha add water somewhat at a time to get a dough that’s pliable however nonetheless fairly stiff. Cease including water as quickly because the dough comes collectively, even when it seems to be rough–it will get smoother as you knead it. A comfortable dough will probably be troublesome to stuff and roll.
- Should you did not prepare dinner the cauliflower filling lengthy sufficient and it nonetheless has some moisture in it, the filling will leak out as you roll the paratha. You’ll be able to attempt including a tablespoon or two of flour to the filling to assist soak up the moisture.
- Serve the parathas as quickly as they arrive off the griddle, or maintain them wrapped in a material towel for a couple of minutes till it is time to serve. This can maintain them heat and comfortable.
Storage directions
- Refrigerate: Ideally do not make extra parathas than you want beforehand as a result of they style finest when made recent. You’ll be able to retailer the dough and the filling within the fridge for as much as three days. Allow them to stand at room temperature for half-hour to an hour earlier than assembling. Should you do resolve to make all of the parathas first, place them in an hermetic container and refrigerate for as much as three days.
- Freeze: Place the cooked parathas in a freezer-safe container or bag and freeze as much as three months.
- Reheat: Thaw parathas if frozen and reheat on a griddle till heat and comfortable once more. Brush some oil if wanted. You may as well reheat the parathas within the microwave. Spray evenly with water and microwave 30 seconds to a minute till heat and comfortable.
Diet
Serving: 1cauliflower paratha | Energy: 119kcal | Carbohydrates: 22g | Protein: 4g | Fats: 3g | Saturated Fats: 0.3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
