Stuffed Gobhi Paranthas Recipe

One of the very popular north Indian Punjabi recipe- Gobhi Parantha. Gobhi Parantha is flavored Gobhi/Cauliflower stuffed flat bread served hot with dollop of butter or pickle or yogurt. Gobhi is key ingredient for making the stuffing with few Indian spices. These Parathas make a great breakfast and even hunger satisfying lunch or dinner.

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Step by Step Instruction with Photos

For the Dough

n a mixing bowl add in wheat flour, ajwain, oil and salt. Mix everything together rubbing with your fingertips.
Next start kneading adding little water at a time. Knead to a smooth and soft dough.

Cover and let it rest for at least 20 minutes.

For the Stuffing

Separate cauliflower florets and place them in boiling hot water; let them blanch for few minutes. Strain to drain all water.
Next grate florets either using grater or grind coarse to fine in electric chopper/food processor.

Heat oil in a pan on medium flame. Add cumin seeds and asafetida.
When cumin starts to sizzles add grated ginger and chopped chilies; fry for few seconds.
Next add in grated cauliflower with pinch of salt and cook for few minutes.

Then add all dry spices and mix. Cook till all the moisture ii dried out. Adjust the seasoning.
Switch off the flame and mix in chopped coriander/cilantro.

I have added mango powder later as I forgot earlier. Keep aside and let it cool down.

For making Paranthas

After 20 minutes knead the dough for 1 more time.
For easy and equal stuffing, you can divide the stuffing and dough in 6 or 8 equal part depending upon the size of paranthas you want to make.
At this point place the gridle on medium flame.
Now on a dusted floor roll 1 ball of dough into 4-5 inch in diameter. Place one portion of stuffing in the center.

Gather all edges from the side and pinch in center to seal it properly. Pat, it with hand to make flat round shape patty.
Roll the stuffed dough on a dusted floor to make around 6” round parantha.
Now place the parantha on a hot griddle/tawa.

Fry using little amount of oil till the both side have golden spots.

Place the paranthas in a plate. Repeat the process to make rest of paranthas.
Serve hot with dollop of butter, pickle or plain yogurt.

Recipe Card

Cooking Method Pan Frying, Sautéing

Cuisine Indian

Courses Breakfast & Brunch

Difficulty Beginner

Time

Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins

Servings 8

Best Season Suitable throughout the year

Description

Gobhi Parantha is flavored Gobhi/Cauliflower stuffed flat bread served hot with dollop of butter or pickle or yogurt. These Parathas make a great breakfast and even hunger satisfying lunch or dinner.

Ingredients

For the Dough

1 ½ cup Whole wheat flour
¼ Tsp. Ajwain/Carom seeds (optional)
2 Tbsp. Oil
¼ Tsp. Salt
Oil (For kneading)

For the Stuffing

1 Tbsp. Oil
½ Tsp. Cumin seeds
A generous pinch Hing/asafetida
1 Tsp. Ginger (grated)
1-2 Green chili (finely chopped)
2 cups Gobhi/Cauliflower (grated)
Salt to taste
1 Tsp. Coriander powder
¼ Tsp. Turmeric powder
½ Tsp. Red chili powder
½ Tsp. Garam masala
1 Tsp. Mango powder/amchur or lemon juice
2-3 Tbsp. Cilantro (finely chopped)

Others

Oil (for cooking)
Butter (to serve with)

Instructions

For the Dough

n a mixing bowl add in wheat flour, ajwain, oil and salt. Mix everything together rubbing with your fingertips.
Next start kneading adding little water at a time. Knead to a smooth and soft dough.
Cover and let it rest for at least 20 minutes.

For the Stuffing

Separate cauliflower florets and place them in boiling hot water; let them blanch for few minutes. Strain to drain all water.
Next grate florets either using grater or grind coarse to fine in electric chopper/food processor.
Heat oil in a pan on medium flame. Add cumin seeds and asafetida.
When cumin starts to sizzles add grated ginger and chopped chilies; fry for few seconds.
Next add in grated cauliflower with pinch of salt and cook for few minutes.
Then add all dry spices and mix. Cook till all the moisture ii dried out. Adjust the seasoning.
Switch off the flame and mix in chopped coriander/cilantro.
I have added mango powder later as I forgot earlier. Keep aside and let it cool down.

For making Paranthas

After 20 minutes knead the dough for 1 more time.
For easy and equal stuffing, you can divide the stuffing and dough in 6 or 8 equal part depending upon the size of paranthas you want to make.
At this point place the griddle on medium flame.
Now on a dusted floor roll 1 ball of dough into 4-5 inch in diameter. Place one portion of stuffing in the center.
Gather all edges from the side and pinch in center to seal it properly. Pat, it with hand to make flat round shape patty.
Roll the stuffed dough on a dusted floor to make around 6” round parantha.
Now place the parantha on a hot griddle/tawa.
Fry using little amount of oil till the both side have golden spots.
Place the paranthas in a plate. Repeat the process to make rest of paranthas.
Serve hot with dollop of butter, pickle or plain yogurt.

Note

Stuffing: Very important to know that the stuffing should be moisture less. Moisture ruins rolling of paranthas.
Rolling: Roll the stuff dough applying low pressure. Otherwise stuffing will ooze out.
Kids Friendly: Adjust the spice level while adding green chili, chili powder and garam masala to make kids friendly.

Keywords: Delicious, Homemade, From the scratch

Did you make this recipe?

Read it online: https://ontheflame.com/recipe/gobhi-paranthas-stuffed-cauliflower-flat-bread/

Rekha Nahata

A Food Blogger

Hi,

I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore!