Gobhi (Cauliflower) Parathas
Gobhi (Cauliflower) Parathas
Gobhi paratha is a popular whole wheat flatbread from Punjab, India, traditionally stuffed with a spicy cauliflower filling. It’s enjoyed by Indians all over for breakfast and lunch because it’s considered a complete meal by itself and never served with curry. Growing up these were a staple in my school lunchbox -- I could eat them with my hands while playing and yapping away with my friends! My husband and I love these while our kids love Aloo Parathas, which are similar but stuffed with potatoes. These freeze well if wrapped in aluminum foil, you just have to defrost them on the kitchen counter for about an hour and reheat them on a griddle or pan when you’re ready to eat!
Ingredients
Dough
- 2 cups wheat flour
- 1/2 cup water
- 2 tablespoons olive oil
Cauliflower Filling
- 1/2 head cauliflower (grated)
- 1 inch ginger (peeled, grated)
- 1 handful cilantro leaves (chopped)
- 1/4 tablespoon salt
- 1/2 tablespoon garam masala
Frying
- 1 teaspoon olive oil
Instructions
Making the Dough
- In a large mixing bowl, add wheat flour then water and oil gradually, and knead into soft dough ball for about 6 minutes.
- Wrap dough in a plastic or wet paper towel and set aside for 1 hour.
Making the Filling
- In a small bowl, mix cauliflower, ginger, cilantro, salt, and garam masala.
Rolling Parathas
- Divide dough into 8 round balls and cover with a damp towel to prevent drying.
- Sprinkle the work surface with flour and roll each ball into 3- to 4-inch circles.
- Add a portion of filling in the center of each circle, then pull the edges of the dough over the top of the ball and pinch together to seal.
- Flip the stuffed dough ball over so the seal is on the bottom and use a rolling pin to roll it into a 6-to-8-inch round.
Cooking the Parathas
- Heat griddle and dry roast parathas, cooking on both sides until lightly browned (about 2 minutes on each side).
- Brush 1/2 teaspoon oil on top of the paratha, then flip the oiled side down and cook until the underside is golden brown.
- Repeat on the other side. Both sides should be golden brown.
