Gobi Paratha Recipe

5 from 9 votes

In this gobi paratha recipe a whole wheat flatbread is stuffed with grated cauliflower, then roasted on a griddle to golden, delicious perfection. It's a filling and nutritious plant-based meal for any time of day! Serve it for breakfast, lunch or dinner, or as a healthy after-school snack.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Indian, North Indian

Diet: Vegan, Vegetarian

Servings: gobi parathas

Calories: 119kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Skillet
Cast iron griddle or non-stick griddle

Ingredients

For the paratha dough

2 cups whole wheat durum flour (atta. Regular whole wheat flour will work at a pinch)
1 teaspoon ajwain (carrom seeds, optional)
1 teaspoon salt
Water (at room temperature)

For the filling

1 tablespoon neutral oil (like avocado oil, grape seed oil, sunflower oil, peanut oil or safflower oil)
1 small head cauliflower (grated)
1 teaspoon cayenne (or any red chili powder. Use more or less depending on your preference)
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon amchur (mango powder, optional)
Salt to taste
Oil or cooking spray

US Customary - Metric

Instructions

Make the cauliflower filling

Heat oil in a skillet over medium heat. Add the grated cauliflower to the skillet and saute for a couple of minutes.
Add the spices to the cauliflower--cayenne, turmeric, ground cumin, ground coriander, amchur, if using, and salt. Mix well and continue cooking until the cauliflower is quite dry and there is no moisture in the pan.
Stir in the cilantro and mix. Set the stuffing aside to cool while you make the dough.

Make the dough

Place all ingredients for dough in a bowl -- flour, ajwain, if using, and salt.
Drizzle in water slowly to make a stiff but very pliable dough. Cover with a damp kitchen towel or a tight lid and set aside for 30 minutes.

Make the gobi paratha

Divide the dough into 18 pieces. Roll out two to a diameter of about four inches each.
Place two tablespoons of stuffing inside one of the rounds, leaving some space around the rim to seal the paratha. Brush the edges of the other round with water.
Place the round of dough brushed with water over the round with the stuffing and press the edges to form a tight seal. Flour the stuffed paratha dough and the surface.
Use a rolling pin to roll gently into a thin paratha. You can make the paratha thicker, if you like it so.
Heat a cast iron tava or griddle. Place the paratha on it and wait for small bubbles to form. Flip over, brush some oil on the paratha or spray carefully with cooking spray, taking care not to get any on an open flame. Cook until golden brown spots appear on the underside.
Flip once more and cook until both sides are golden brown. Serve hot.

Notes

Nutrition information assumes the use of cooking spray while roasting the parathas.

Helpful tips and troubleshooting

Grate the cauliflower using small or medium holes on the grater or food processor. You don't want large pieces of cauliflower in the filling.
Stir the stuffing frequently as you cook it to ensure it loses all moisture. Don't forget to add the salt because the salt will draw out moisture in the cauliflower.
A good way to tell if the stuffing is done is to check when it starts sticking to the bottom of the pan. Turn off the heat as soon as it begins to do that.
When making the dough for the gobi paratha add water a little at a time to get a dough that is pliable but still quite stiff. Stop adding water as soon as the dough comes together, even if it looks rough--it will get smoother as you knead it. A soft dough will be difficult to stuff and roll.
If you didn't cook the cauliflower filling long enough and it still has some moisture in it, the filling will leak out as you roll the paratha. You can try adding a tablespoon or two of flour to the filling to help absorb the moisture.
Serve the parathas as soon as they come off the griddle, or keep them wrapped in a cloth towel for a few minutes until it's time to serve. This will keep them warm and soft.

Storage instructions

Refrigerate: Ideally don't make more parathas than you need beforehand because they taste best when made fresh. You can store the dough and the filling in the fridge for up to three days. Let them stand at room temperature for 30 minutes to an hour before assembling. If you do decide to make all the parathas first, place them in an airtight container and refrigerate for up to three days.
Freeze: Place the cooked parathas in a freezer-safe container or bag and freeze up to three months.
Reheat: Thaw parathas if frozen and reheat on a griddle until warm and soft again. Brush some oil if needed. You can also reheat the parathas in the microwave. Spray lightly with water and microwave 30 seconds to a minute until warm and soft.

Nutrition