Gobi Paratha (Indian Flatbread Filled with Cauliflower)

On this Punjabi gobi paratha recipe a complete wheat flatbread is full of 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.

What’s gobi paratha?

A gobi paratha is a north Indian entire wheat flatbread with a scrumptious, spiced cauliflower stuffing. It is much 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 properties a gobi ka paratha is usually served scorching off the griddle with a pat of butter for a wholesome vegetarian Indian breakfast. However it is usually 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 might be watching your well being, your weight loss 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 can even 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 further easy for anybody, even a newbie, to learn to make a gobi paratha. You might not get an ideal end result the primary few occasions however you’ll actually get higher with observe.
• Appropriate to most diets. The paratha is soy-free and nut-free and it’s vegan, after all.

Components

Skip to the recipe card beneath for actual portions of all substances.

For the entire wheat flatbread:

• Complete wheat durum flour or atta. You may substitute common entire wheat flour however durum flour or atta flour, which is extra finely floor, will provide you with the softest parathas. You should purchase atta at Indian grocery shops or on-line.
• Ajwain (carom seeds). You may depart these out if you do not have them, however in the event you do, they add a stunning 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 (referred to as “phool gobi” in Hindi). You may grate a complete cauliflower head for this recipe or use riced cauliflower. When 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 purple 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 can even substitute the cayenne with finely chopped inexperienced chili peppers, like jalapeno or serrano, for a pop of contemporary spice.
• Swap out all the spices for two teaspoons of garam masala powder. Squeeze in the juice of half a lemon.
• Change half the cauliflower with grated carrots or thinly shredded cabbage. You can even do that combine veg paratha recipe, which mixes a number of veggies inside the folds of a paratha.

How you can 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 sort 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 humid 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 area across the rim to seal the paratha. Brush the sides of the opposite spherical with water.

Place the spherical of dough brushed with water over the spherical with the stuffing and press the sides to type a decent seal. Flour the stuffed paratha dough and the floor.

Roll gently into a skinny paratha. You may make the paratha thicker, in the event you prefer it so.

Warmth a forged iron tava or griddle. Place the paratha on it and watch for small bubbles to type. Flip over, brush some oil on the paratha and cook dinner till golden brown spots seem on the underside.

Flip as soon as extra and cook dinner till either side are golden brown. Serve scorching.

Serving recommendations

Useful suggestions 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 continuously as you cook 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 test when it begins sticking to the underside of the pan. Flip off the warmth as quickly because it begins to do 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 rough–it will get smoother as you knead it. A delicate dough can be tough to stuff and roll.
• When you did not cook 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 may attempt including a tablespoon or two of flour to the filling to assist take in the moisture.
• Serve the parathas as quickly as they arrive off the griddle, or hold them wrapped in a fabric towel for a couple of minutes till it is time to serve. This can hold them heat and delicate. Parathas left standing for too lengthy will be reheated within the microwave or on the griddle.
• If you’re new to rolling parathas, watch a video and get extra recommendations on rolling Indian flatbreads in my complete put up on tips on how to make roti.

Recipe FAQs

Storage directions

• Refrigerate: Ideally do not make extra parathas than you want beforehand as a result of they style finest when made contemporary. You may 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. When you do determine 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 delicate once more. Brush some oil if wanted. You can even reheat the parathas within the microwave. Spray flippantly with water and microwave 30 seconds to a minute till heat and delicate.

Extra scrumptious paratha recipes

When you love this gobi paratha recipe, make sure you try extra Indian vegan recipes on Holy Cow Vegan!

Gobi Paratha

On this gobi paratha recipe a complete wheat flatbread is full of 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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Course: Principal Course

Delicacies: Indian, North Indian

Weight-reduction plan: Vegan, Vegetarian

Servings: 9 gobi parathas

Energy: 119kcal

Writer: Vaishali · Holy Cow Vegan

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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 sort 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 humid 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 area across the rim to seal the paratha. Brush the sides of the opposite spherical with water.

• Place the spherical of dough brushed with water over the spherical with the stuffing and press the sides to type 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, in the event you prefer it so.

• Warmth a forged iron tava or griddle. Place the paratha on it and watch for small bubbles to type. Flip over, brush some oil on the paratha or spray rigorously with cooking spray, taking care to not get any on an open flame. Cook dinner till golden brown spots seem on the underside.

• Flip as soon as extra and cook dinner till either side are golden brown. Serve scorching.

Recipe notes

• Diet info assumes using cooking spray whereas roasting the parathas.

Useful suggestions 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 continuously as you cook 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 test when it begins sticking to the underside of the pan. Flip off the warmth as quickly because it begins to do 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 rough–it will get smoother as you knead it. A delicate dough can be tough to stuff and roll.
• When you did not cook 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 may attempt including a tablespoon or two of flour to the filling to assist take in the moisture.
• Serve the parathas as quickly as they arrive off the griddle, or hold them wrapped in a fabric towel for a couple of minutes till it is time to serve. This can hold them heat and delicate.

Storage directions

• Refrigerate: Ideally do not make extra parathas than you want beforehand as a result of they style finest when made contemporary. You may 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. When you do determine 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 delicate once more. Brush some oil if wanted. You can even reheat the parathas within the microwave. Spray flippantly with water and microwave 30 seconds to a minute till heat and delicate.

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

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