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If you’re looking for a filling meal on the go or a one shot, all in one item, you’ll want to try this Gobi Paratha recipe. Spiced cauliflower flavored by fresh herbs is stuffed into a flatbread and then pan fried. Serve it with mango pickle and yogurt or raita and you have a delicious meal.
Prep Time: 15 minutes
Cook Time: 30 minutes plus dough resting time
Makes: Approx 9-10 paratha
Ingredients:
For the filling:
Cauliflower – 5 cups, minced (approx 1 1/2 lbs)
Oil – 1 Tbsp
Asafoetida – 1/8 tsp
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Salt – to taste
Coriander Powder – 1/2 tsp (all dry spice powders can be doubled for extra flavor)
Dry Mango Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Cilantro – 1/4 cup, chopped
Mint Leaves – 1/4 cup, chopped
Green Chilies – to taste, minced
For the dough:
Chapati Flour (Whole Wheat Flour) – 2 cups
Salt – 1/2 tsp
Oil – 1 Tbsp + 1 tsp
Water – 3/4 cup, warm
Extra Chapati Flour for dusting
Oil for pan frying
Method:
1. Heat Oil in a non-stick pan on medium heat.
2. Add Asafoetida, Ginger and Garlic. Cook for 30 seconds.
3. Add Cauliflower and mix.
4. Season with Salt, Coriander Powder, Dry Mango Powder, Cumin Powder and Red Chili Powder. Mix well and cook uncovered until cauliflower is tender and moisture is evaporated.
5. Keep aside to cool.
6. Dough: In a mixing bowl, add Chapati Flour, Salt and Oil. Mix until Oil is well incorporated into the dry flour.
7. Add a little water at a time to knead flour into a smooth dough.
8. Drizzle a few drops of Oil to coat dough, cover and let it rest for 15-20 minutes.
Heat a tawa or skillet on medium heat.
9. After cauliflower has cooled, add Cilantro, Mint Leaves and Green Chilies. Mix well.
10. Divide dough into equal size balls (approximately 9). Divide filling into equal portions (approximately 9).
11. Roll out one dough ball into a 3-4 ” disk. Use dry Chapati Flour for dusting.
12. Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
13. Flatten the stuffed ball and dip it into the dry flour on both sides.
14. Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
15. Place the rolled paratha on the heated skillet and cook until bubbles start to appear or color changes.
16. Start to roll the next paratha while one is cooking to get a process in place.
17. Once bubbles appear, flip the paratha over and lightly smear with oil.
18. Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with oil.
19. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
20. Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
21. Serve hot with pickle or yogurt (raita).
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July 26th, 2011 at 2:38 pm
Hi hetal/Anuja
Wonderful paratha. I add little bit of turmeric & garam masala to the cauliflower and ajwain to the atta, it tastes wonderful. Please show us hyderabadi dum biryanis (fish/mutton/chicken).
Thanks
[Reply]
hetal Reply:
July 27th, 2011 at 1:12 pm
Hi Prajna,
The ajwain sounds like a great idea! Thanks for sharing.
[Reply]
July 26th, 2011 at 4:54 pm
So many people need gluten free flours, could I substitue another flour? What would you recommend for this recipe?
[Reply]
hetal Reply:
July 27th, 2011 at 1:14 pm
Hi Margaret,
You could try to use our Gluten Free Flour Mix. Here is the link: http://showmethecurry.com/allergy_free/gluten-free-basic-flour-mix.html
Also, here is the recipe for gluten free chapati with the basic flour mix: http://showmethecurry.com/allergy_free/gluten-free-chapati.html
[Reply]
July 26th, 2011 at 5:15 pm
Hi Hetal and Anuja
Everytime i grate gobi for parantha it releases a lot of water and making paranthas becomes very difficult as my dough just falls apart,is there anyway to prevent it.Your grated gobi looks good and dry.
[Reply]
hetal Reply:
July 26th, 2011 at 10:25 pm
Hi Gunn,
You might try using a food processor. It works very fast so less moisture is released from the gobi.
[Reply]
Gunn Reply:
July 26th, 2011 at 10:53 pm
i dont have a food processor,any other suggestion
[Reply]
Priya Reply:
July 27th, 2011 at 3:07 am
After you wash/clean the cauliflower let it dry till all the water is gone. Don’t grate it immediately. I think that helps a lot.
hetal Reply:
July 27th, 2011 at 1:19 pm
Hi Gunn,
Try grating with the larger grates. Also, if you cook the gobi as we did, the moisture evaporates.
July 26th, 2011 at 5:22 pm
Hi Anuja & Hetal,
wonderful recipe, I will try it today with the mint…which I’m sure gonna be great. please show us how to make Rawa Dosa…I’m a big fan of that but don’t know how to make it at home.
Thanks a lot make our life easier in kitchen.
[Reply]
A Reply:
July 26th, 2011 at 6:33 pm
Rava dosa is really simple. Take 2 cups of the fine variety of rava, add 1/4 cup rice flour to it and mix with 1 cup buttermilk and as much water as you need to get it into a dripping consistency. It should be a little more watery than your regular dosa dough. You can also add a seasoning of mustard, cumin seeds, curry leaves, asafoetida. Add salt to taste. Let the dough rest for about 30 minutes.
Pour the dough onto a hot tava and turn the tava in the other hand so that the dough rolls over on its own. Do not guide it like you do with the regular dosas. Drizzle oil on the edges and turn it over. Remove when cooked.
Hope you enjoy it. Let me know how it turns out.
-A
[Reply]
Anonymous Reply:
August 1st, 2011 at 5:33 pm
Thanks for tip!
[Reply]
July 26th, 2011 at 7:16 pm
Hi Anuja & Hetal,
Hmm… Recipe looks v tasty. Thank you,
Jayashree
[Reply]
July 26th, 2011 at 9:32 pm
Hello,
I made the Gobi Paratha’s this afternoon. The tasted great. However, you might want to change the written recipe to include the Cilantro, Mint Leaves and Green Chilies.
Thank you so much for showing me how to prepare this wonderful cuisine.
[Reply]
hetal Reply:
July 26th, 2011 at 10:17 pm
Thanks for catching that David. It’s been fixed now
.
[Reply]
July 26th, 2011 at 11:00 pm
is there any other option apart from using a food processor
[Reply]
Fatima Reply:
July 27th, 2011 at 2:12 am
Hi Gunn,
you can saute the grated cauliflower for a while on medium heat to get rid of the moisture.
Hope this helps
Fatima
[Reply]
Gunn Reply:
July 27th, 2011 at 2:18 am
will try this for sure.thank you very much Fatima.appreciate it
[Reply]
Anonymous Reply:
July 27th, 2011 at 2:34 am
Lake lump of the grated CF in yr hand and squeeze hard….
[Reply]
July 27th, 2011 at 3:09 am
hi hetal and anuja,you both make everything look so simple.will definitly try this recipe .keep up the good work and keep these video’s coming.
kamla from faraway newzealand
[Reply]
July 27th, 2011 at 4:15 am
Why should the filling not be warm at all? What happens if it is? Thanks.
[Reply]
hetal Reply:
July 27th, 2011 at 1:23 pm
If the filling is still warm, it releases vapor that makes the dough coating soggy. You will have a hard time rolling the paratha without it tearing.
[Reply]
July 27th, 2011 at 4:18 am
What happens if the stuffing is warm? Why should it completely cool down? Will it release moisture and make rolling difficult or some other reason? Thanks.
[Reply]
hetal Reply:
July 27th, 2011 at 1:23 pm
Hi R,
You got it! Its very difficult to roll without tearing.
[Reply]
July 27th, 2011 at 5:14 am
I tried today but grated CF became so much watery and don’t have food processure so please any other suggestion.
Love your recepies
[Reply]
hetal Reply:
July 27th, 2011 at 1:25 pm
You can try using a larger grate. Even if it becomes a little watery, the moisture will evaporate once you cook it a bit.
[Reply]
July 27th, 2011 at 11:35 am
Thank you for this fabulous recipe, I think one should also try the same thing with mooli & follow everything alike.
Wow! this is really good stuff !
[Reply]
July 27th, 2011 at 12:38 pm
I made last night for dinner.Came out good,my friend suggested to squeeze extra water from the CF ,before I cook,so its fast and easy to evoporate water.I also added Ajwain in the filling,and in the dough mix,it tasted Yummy!!! My hubby loved it, we had it with yogurt.Quite filling.Thank you for the receipe.
Can you show more receipes with fresh CORN.
[Reply]
July 27th, 2011 at 12:58 pm
Which brand Chapathi flour do u use?
[Reply]
hetal Reply:
July 27th, 2011 at 1:31 pm
We like Laxmi brand chapati atta.
[Reply]
Anonymous Reply:
July 27th, 2011 at 1:42 pm
Thank you for the quick response
[Reply]
July 27th, 2011 at 5:48 pm
Love this recipe.you both seem to be like an ideal cook to me!!I love the blob of butter at the end;)And Hetal i can never ever make round parathas like that.I was admiring every bit of your rolling! I have the exact rolling pin but never had any luck! I LOVE YOU BOTH!
[Reply]
hetal Reply:
August 1st, 2011 at 10:56 pm
Hi Nitu,
Thanks so much! Rolling takes practice but you can do it!
[Reply]
July 28th, 2011 at 2:42 pm
Hi Hetal & Anuja
Can you post some lunch recipes for kids for school.
[Reply]
hetal Reply:
August 1st, 2011 at 11:00 pm
Hi Sreeja,
Here are some lunch ideas:
http://showmethecurry.com/tips/lunch-ideas-for-school-and-more.html
[Reply]
July 29th, 2011 at 4:15 am
Hi Hetal and Anuja
Can you guys show the recipe of bread pudding?
[Reply]
August 18th, 2011 at 11:33 pm
hello ladies
I tried this recipe last week and was a huge hit! my hubby absolutely loved the parathas..Thanks!
[Reply]
October 2nd, 2011 at 1:36 am
Hi Hetal,Anuja,
Thank you so much for these wonderful recipe.You guys are doing a great job. I remember the day i stepped to US and no knowledge of cooking…and by chance i came across your site and i must say from that day i have been a great cook
.
My qns is ,pls tell me where you get those spatulas , i have been looking for these and didnt found anywhere. I would appreciate if you could reply me.
[Reply]
hetal Reply:
October 3rd, 2011 at 3:15 pm
Hi Ria,
Unfortunately, the spatula does not have a brand name on it and we ourselves cannot find it again.
[Reply]
October 12th, 2011 at 10:33 pm
Beautiful recipe ad even more prettier presentation ladies…you both continue to inspire me and possibly many others….thank you for your efforts.
lots of love
savitha
[Reply]
October 17th, 2011 at 4:51 am
Hi, Hetal&Anuja ,
I tried this recipe for breakfast . Came out better than the restaurant paratha . I have one question though , I live in india and the CF HAS TOO many worms .What is the best way to get rid of them?
[Reply]
hetal Reply:
October 19th, 2011 at 3:08 pm
Hi Roshini,
Glad you enjoyed the parathas! We don’t have the worms problem but I have seen some people in India cut the cauliflower into florets and soak them in water with haldi and salt. Maybe some of our other viewers can help…
[Reply]
October 22nd, 2011 at 1:36 am
Hi Hetal n Anuja,
This receipe looks so good..i tried it out and taste is good. But only prob i have is, rolling the parathas with filling..it almost came apart from the dough or comes very thick..
i didnt got parathas like you did on the video. Please help me in this…
Thank You
[Reply]
hetal Reply:
October 27th, 2011 at 7:20 pm
Hi Radhika,
Parathas can be a little tricky and need some practice. One trick when rolling the dough before stuffing it is to keep it a little thick in the center and thinner on the sides. This way, when you stuff it, there is a thick later of dough on the top and bottom while rolling.
[Reply]
radhika Reply:
November 5th, 2011 at 12:33 am
Thanks Hetal.I have to practice now..
[Reply]
June 21st, 2012 at 5:53 am
nice recipe Hetal n Anuja. do u have the recipe of mix veg paratha ? i wanna to t don’t know how…pls help
[Reply]
July 6th, 2012 at 2:36 am
hi hetal and anuja,
What a wonderful website. great to see such dedication to detail and explanations for those who are learning more about indian cuisine.
i tried a variation of your gobi paratha recipe, with brussel sprouts and cauliflower and spicy soy longaniza.
the longaniza turned out to be quite spicy, but chopped up finely and stuffed into paratha dough was just right.
oh yes, i just remembered. your broccoli subsi with gram flour: Fantastic!!
Thanks, Mark
[Reply]
hetal Reply:
July 9th, 2012 at 4:56 pm
Thanks for the feedback Mark! We’re glad you are enjoying our show!
[Reply]
February 26th, 2013 at 1:26 am
[...] My favorite thing to eat at such a time is paratha. Gobi paratha is a staple food in my house. This recipe at showmethecurry.com is pretty good, and is as close to home as I have been able to [...]