Gobi Paratha is a beloved Indian breakfast or snack featuring a soft, flaky whole wheat dough stuffed with a flavorful mixture of grated cauliflower, ginger, and green chilies. The filling is seasoned with aromatic spices like mango powder and fresh herbs such as coriander and mint, creating a vibrant contrast against the earthy bread. These parathas are traditionally pan-fried on a hot griddle with ghee until golden brown and crisp on the outside while remaining tender inside. They pair perfectly with a dollop of butter, a cup of chai, or a side of yogurt and pickle. This hearty, vegetarian dish is easy to prepare and offers a comforting, homemade taste that appeals to both children and adults.
Gobi Paratha
Description
Gobi Paratha is a beloved Indian breakfast or snack featuring a soft, flaky whole wheat dough stuffed with a flavorful mixture of grated cauliflower, ginger, and green chilies. The filling is seasoned with aromatic spices like mango powder and fresh herbs such as coriander and mint, creating a vibrant contrast against the earthy bread. These parathas are traditionally pan-fried on a hot griddle with ghee until golden brown and crisp on the outside while remaining tender inside. They pair perfectly with a dollop of butter, a cup of chai, or a side of yogurt and pickle. This hearty, vegetarian dish is easy to prepare and offers a comforting, homemade taste that appeals to both children and adults.Ingredients
Directions
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In a large bowl, mix the flour and salt together.
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Rub in 1 tablespoon of ghee into the flour mixture, then add enough water gradually to form a stiff, smooth dough.
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Cover the dough and let it rest for 15 minutes.
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In a separate bowl, combine the grated cauliflower, minced green chilies, minced ginger, sliced coriander, sliced mint, mango powder, chili powder, and remaining 1 tablespoon of ghee. Mix well to create the filling.
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Divide the rested dough into lemon-sized balls.
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On a floured surface, roll one dough ball into a thin disc or small chapati.
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Place a spoonful of the cauliflower mixture in the center of the disc.
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Cover with another rolled dough disc, pressing the edges together to seal the filling inside.
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Lightly sprinkle dry flour on top and roll out the sealed paratha gently into a thin, round shape, being careful not to break the dough.
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Heat a tava or griddle over medium-high heat until smoking hot. Grease lightly with ghee.
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Place the paratha on the hot griddle. Cook until the underside turns golden brown with spots.
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Flip the paratha, apply a little ghee on the cooked side, and press gently.
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Cook the other side until golden brown, applying ghee and flipping occasionally until both sides are crisp and cooked through.
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Serve immediately while hot.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 677.7kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 30.6mg2%
- Total Carbohydrate 141.3g48%
- Dietary Fiber 6.7g27%
- Sugars 2.2g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute ghee with vegetable oil or vegan butter.
If the cauliflower releases too much water, squeeze it out after grating to prevent the dough from becoming soggy.
You can add other vegetables like peas, carrots, or spinach to the filling for extra nutrition and color.
Store leftover parathas in an airtight container in the refrigerator for up to 3 days. Reheat on a pan or in an oven to restore crispness.
Serve with butter, yogurt, pickle, or chutney for a complete meal.
