Gobi Paratha (Cauliflower stuffed flatbread)

Gobi paratha is a vegan Indian flatbread stuffed with cauliflower mixed with spices. It is easy to make and is perfect for Indian breakfast, lunch, dinner, or weekend brunch.

It is a delicious flatbread that even kids would devour just like paneer wraps, grilled veggie wraps, and aloo paratha.

Ingredients

Gobi paratha requires very few ingredients and is a scrumptious Indian vegetarian recipe. For making the dough you will need whole wheat flour known as atta, salt, water, oil, and optionally nigella seeds.

For stuffing, you will need cauliflower florets and Indian spices like carom seeds, red chili powder or serrano pepper, and salt. I have not added onions or garlic to make the filling. It is optional and can be added based on your preference.

Instructions

First, make the paratha dough, next is make the cauliflower stuffing and, the last step is to roll the gobi paratha and cook it on a skillet.

The dough can be easily made in a food processor or a bread machine. You can also make the dough in a stand mixer. Gobi can be shredded in the food processor using the shredding disc.

Making dough

Paratha dough can easily be made in a food processor. Fix the dough blade in the food processor bowl and add the flour, salt, nigella seeds, and oil, and close/lock the lid. Start the food processor on low setting or dough setting.

Slowly add the water from the chute and allow the flour to form into a well-kneaded soft dough ball. In case the dough is hard add a little more water, a tablespoon at a time. And if the dough is too soft, you can add a little more flour.

Use a digital food scale to weigh the flour to get consistent results every time.

Grate cauliflower

To grate cauliflower in a food processor, fix the shredding blade in the bowl. Turn the food processor on slow speed and then insert the florets from the feeder on top of the lid. The shredded gobi will be ready in a matter of seconds!

Transfer the shredded cauliflower into a mixing bowl and add a few pinches of salt. This helps release water and paratha will not be soggy. Squeeze out water after 5-10 minutes and add all ingredients - carom seeds, red chili powder or serrano pepper, and salt - for the stuffing and mix well. Adjust the spiciness as per taste.

Roll paratha

Once the dough and cauliflower stuffing are ready, the next step is to roll the dough into a stuffed paratha. Take about 40 grams of dough and make a smooth ball by rolling it in your palms. Dust it with some whole wheat flour and roll it into a round shape of about 4-inch diameter using a rolling pin and rolling board (chakla belan).

With the help of a spoon put about 2 tablespoons of filling at the center of the rolled paratha. Now lift and bring all the edges together and cover the stuffing and remove any excess dough and seal it. Dust the stuffed dough ball in whole wheat flour and roll it into a round paratha about 4-5 inches in diameter.

While rolling lift the paratha after rolling 2-3 times and dust it with flour as often as needed so that it does not stick to the rolling board or rolling pin.

Cook paratha

Paratha is cooked on medium-high flame in a skillet or tawa. I personally use the Lodge cast iron skillet but a non-stick or ceramic skillet works as well.

Once the skillet is hot, place the rolled paratha on the skillet and allow it to cook until you see a few bubbles. Flip the paratha and cook the other side until you see bubbles and golden brown spots.

Apply oil, butter, or ghee on each side and cook again by flipping until you see that paratha is golden brown in color.

Serving suggestions

Gobi paratha is best served hot with sides like spicy pickles, sweet mango chutney, raita (yogurt condiment), plain yogurt, green chutney, tomato chutney, or tomato ketchup.

You can also serve it with Indian curries like chana masala, dum aloo, aloo matar, or dal makhani.

Equipment

Storage

Gobi paratha can be stored at room temperature for 4-6 hours. They can also be refrigerated for 3-4 days. You can also freeze gobi paratha for up to a month. While freezing, place a parchment paper between two parathas so that it is easier to separate them once it is frozen. Just reheat on the skillet before eating.

Top tips

To make perfect gobi paratha, the dough must be soft, non-sticky, and well kneaded else it can make the rolling difficult.

Don't forget to check out these Indian bread recipes

• Moong dal paratha
• Methi thepla (fenugreek flatbread)
• Naan
• Roti
• Paneer paratha
• Indian bread recipes

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