On this Punjabi gobi paratha recipe an entire wheat flatbread is filled with grated cauliflower, then roasted on a griddle to golden, scrumptious perfection. It is a filling and nutritious plant-based meal for any time of day! Serve it for breakfast, lunch or dinner, or as a wholesome after-school snack.
Desk of Contents
What’s gobi paratha?
A gobi paratha is a north Indian complete wheat flatbread with a scrumptious, spiced cauliflower stuffing. It is just like aloo paratha and palak (spinach) paratha. The filling of cauliflower (“gobi” in Hindi) is wrapped inside complete wheat dough and roasted till crisp and golden.
In Indian properties a gobi ka paratha is commonly served sizzling off the griddle with a pat of butter for a wholesome vegetarian Indian breakfast. However additionally it is excellent for a brown bag lunch or dinner.
Why you will love this recipe
- Nutritious. With complete wheat and a healthful veggie, this paratha is wholesome from the within out! It is loaded with fiber, protein, and it’s low in energy, making it good eats whether or not you might be watching your well being, your food plan, or each. You need to use as little or as a lot oil as you need to whenever you roast the cauliflower paratha, or use a cooking spray. It’s also possible to make the paratha with no oil.
- Scrumptious and satisfying. The spicy gobhi paratha is so, so yummy, and only one or two will fulfill these starvation cravings.
- Simpler recipe. There is a studying curve with making any paratha, however I’ve created this recipe to make it further easy for anybody, even a newbie, to learn to make a gobi paratha. You might not get an ideal end result the primary few occasions however you’ll actually get higher with apply.
- Appropriate to most diets. The paratha is soy-free and nut-free and it’s vegan, after all.
Components
Skip to the recipe card beneath for precise portions of all substances.
For the entire wheat flatbread:
- Complete wheat durum flour or atta. You possibly can substitute common complete wheat flour however durum flour or atta flour, which is extra finely floor, offers you the softest parathas. You should purchase atta at Indian grocery shops or on-line.
- Ajwain (carom seeds). You possibly can depart these out if you do not have them, however for those who do, they add a stunning taste to parathas.
For the cauliflower filling:
- Impartial oil. Any vegetable oil, together with avocado oil, sunflower oil, safflower oil, peanut oil and grape seed oil.
- Cauliflower (referred to as “phool gobi” in Hindi). You possibly can grate an entire cauliflower head for this recipe or use riced cauliflower. In the event you use frozen riced cauliflower be sure you place the thawed cauliflower rice in a strainer and press out any extra water earlier than including it to the pan.
- Spices: Floor coriander, floor cumin, turmeric, cayenne pepper or any pink chilli powder and amchur (mango powder, non-obligatory).
- Cilantro (coriander leaves).
Variations
- Add ½ teaspoon of floor ginger or 1 teaspoon of finely grated ginger to the cauliflower whereas cooking. It’s also possible to substitute the cayenne with finely chopped inexperienced chili peppers, like jalapeno or serrano, for a pop of contemporary spice.
- Swap out the entire spices for two teaspoons of garam masala powder. Squeeze in the juice of half a lemon.
- Substitute half the cauliflower with grated carrots or thinly shredded cabbage. It’s also possible to do this mix veg paratha recipe, which mixes a number of veggies inside the folds of a paratha.
Methods to make gobi paratha
Make the filling
Warmth oil in a skillet over medium warmth. Add the grated cauliflower to the skillet and saute for a few minutes.
Add the spices to the cauliflower–cayenne, turmeric, floor cumin, floor coriander, amchur, if utilizing, and salt. Combine properly and proceed cooking till the cauliflower is kind of dry and there’s no moisture within the pan.
Stir within the cilantro and blend.
Set the stuffing apart to chill when you make the dough.
Make the dough
Place all substances for dough in a big mixing bowl — flour, ajwain, if utilizing, and salt.
Drizzle in water slowly to make a stiff however very pliable dough. Cowl with a moist kitchen towel or a decent lid and put aside for half-hour.
Make the paratha
Divide the dough into 18 items. Roll out two to a diameter of about 4 inches.
Place two tablespoons of the cauliflower stuffing combination inside one of many rounds, leaving some house across the rim to seal the paratha. Brush the sides of the opposite spherical with water.
Place the spherical of dough brushed with water over the spherical with the stuffing and press the sides to type a decent seal. Flour the stuffed paratha dough and the floor.
Roll gently into a skinny paratha. You may make the paratha thicker, for those who prefer it so.
Warmth a forged iron tava or griddle. Place the paratha on it and watch for small bubbles to type. Flip over, brush some oil on the paratha and prepare dinner till golden brown spots seem on the underside.
Flip as soon as extra and prepare dinner till each side are golden brown. Serve sizzling.
Serving ideas
Useful suggestions and troubleshooting
- Grate the cauliflower utilizing the small or medium holes on the grater or meals processor. You do not need giant items of cauliflower within the filling.
- Stir the stuffing continuously as you prepare dinner it to make sure it loses all moisture. Do not forget so as to add the salt as a result of the salt will draw out moisture within the cauliflower.
- A great way to inform if the stuffing is finished is to verify when it begins sticking to the underside of the pan. Flip off the warmth as quickly because it begins to do this.
- When making the dough for the gobi paratha add water a little bit at a time to get a dough that’s pliable however nonetheless fairly stiff. Cease including water as quickly because the dough comes collectively, even when it appears to be like rough–it will get smoother as you knead it. A mushy dough shall be troublesome to stuff and roll.
- In the event you did not prepare dinner the cauliflower filling lengthy sufficient and it nonetheless has some moisture in it, the filling will leak out as you roll the paratha. You possibly can attempt including a tablespoon or two of flour to the filling to assist take up the moisture.
- Serve the parathas as quickly as they arrive off the griddle, or hold them wrapped in a material towel for a couple of minutes till it is time to serve. It will hold them heat and mushy. Parathas left standing for too lengthy might be reheated within the microwave or on the griddle.
- If you’re new to rolling parathas, watch a video and get extra recommendations on rolling Indian flatbreads in my complete put up on easy methods to make roti.
Recipe FAQs
I prefer to prepare dinner the cauliflower to take away the moisture from it. A uncooked cauliflower filling can categorical moisture as you roll the parathas, inflicting the filling to leak out and making a royal mess. Additionally cooking cauliflower makes it far easier to digest and it eliminates that cauliflower odor that so many despise.
Nonetheless, if you wish to use uncooked cauliflower within the filling (it can steam a bit whenever you roast the paratha), simply combine the cauliflower with all of the spices and cilantro and add a few tablespoons of flour to assist take up the moisture.
How mushy the gobi parathas will end up relies on what you add to the dough and the way lengthy you roast the paratha. If you need very mushy parathas, add a little bit of vegan yogurt to the dough. For this recipe add ¼ cup yogurt first and knead it in earlier than including extra water. It’s also possible to add a few tablespoons of sourdough starter in case you have it readily available (see directions in my sourdough roti recipe).
While you roast the parathas be sure you brush them with oil and do not watch for too many giant golden spots to seem, which can end in a crispier paratha. Take the paratha off the griddle as quickly as you see an excellent sprinkling of small golden spots on each side.
That is an especially wholesome recipe with simply 119 energy, 4 grams of protein and 4 grams of fiber in every paratha.
Storage directions
- Refrigerate: Ideally do not make extra parathas than you want beforehand as a result of they style greatest when made contemporary. You possibly can retailer the dough and the filling within the fridge for as much as three days. Allow them to stand at room temperature for half-hour to an hour earlier than assembling. In the event you do resolve to make all of the parathas first, place them in an hermetic container and refrigerate for as much as three days.
- Freeze: Place the cooked parathas in a freezer-safe container or bag and freeze as much as three months.
- Reheat: Thaw parathas if frozen and reheat on a griddle till heat and mushy once more. Brush some oil if wanted. It’s also possible to reheat the parathas within the microwave. Spray evenly with water and microwave 30 seconds to a minute till heat and mushy.
Extra scrumptious paratha recipes
In the event you love this gobi paratha recipe, make sure to try extra Indian vegan recipes on Holy Cow Vegan!
Gobi Paratha
On this gobi paratha recipe an entire wheat flatbread is filled with grated cauliflower, then roasted on a griddle to golden, scrumptious perfection. It is a filling and nutritious plant-based meal for any time of day! Serve it for breakfast, lunch or dinner, or as a wholesome after-school snack.
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Servings: 9 gobi parathas
Energy: 119kcal
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Directions
Make the cauliflower filling
-
Warmth oil in a skillet over medium warmth. Add the grated cauliflower to the skillet and saute for a few minutes.
-
Add the spices to the cauliflower–cayenne, turmeric, floor cumin, floor coriander, amchur, if utilizing, and salt. Combine properly and proceed cooking till the cauliflower is kind of dry and there’s no moisture within the pan.
-
Stir within the cilantro and blend. Set the stuffing apart to chill when you make the dough.
Make the dough
-
Place all substances for dough in a bowl — flour, ajwain, if utilizing, and salt.
-
Drizzle in water slowly to make a stiff however very pliable dough. Cowl with a moist kitchen towel or a decent lid and put aside for half-hour.
Make the gobi paratha
-
Divide the dough into 18 items. Roll out two to a diameter of about 4 inches every.
-
Place two tablespoons of stuffing inside one of many rounds, leaving some house across the rim to seal the paratha. Brush the sides of the opposite spherical with water.
-
Place the spherical of dough brushed with water over the spherical with the stuffing and press the sides to type a decent seal. Flour the stuffed paratha dough and the floor.
-
Use a rolling pin to roll gently into a skinny paratha. You may make the paratha thicker, for those who prefer it so.
-
Warmth a forged iron tava or griddle. Place the paratha on it and watch for small bubbles to type. Flip over, brush some oil on the paratha or spray fastidiously with cooking spray, taking care to not get any on an open flame. Prepare dinner till golden brown spots seem on the underside.
-
Flip as soon as extra and prepare dinner till each side are golden brown. Serve sizzling.
Recipe notes
- Vitamin data assumes using cooking spray whereas roasting the parathas.
Useful suggestions and troubleshooting
- Grate the cauliflower utilizing small or medium holes on the grater or meals processor. You do not need giant items of cauliflower within the filling.
- Stir the stuffing continuously as you prepare dinner it to make sure it loses all moisture. Do not forget so as to add the salt as a result of the salt will draw out moisture within the cauliflower.
- A great way to inform if the stuffing is finished is to verify when it begins sticking to the underside of the pan. Flip off the warmth as quickly because it begins to do this.
- When making the dough for the gobi paratha add water a little bit at a time to get a dough that’s pliable however nonetheless fairly stiff. Cease including water as quickly because the dough comes collectively, even when it appears to be like rough–it will get smoother as you knead it. A mushy dough shall be troublesome to stuff and roll.
- In the event you did not prepare dinner the cauliflower filling lengthy sufficient and it nonetheless has some moisture in it, the filling will leak out as you roll the paratha. You possibly can attempt including a tablespoon or two of flour to the filling to assist take up the moisture.
- Serve the parathas as quickly as they arrive off the griddle, or hold them wrapped in a material towel for a couple of minutes till it is time to serve. It will hold them heat and mushy.
Storage directions
- Refrigerate: Ideally do not make extra parathas than you want beforehand as a result of they style greatest when made contemporary. You possibly can retailer the dough and the filling within the fridge for as much as three days. Allow them to stand at room temperature for half-hour to an hour earlier than assembling. In the event you do resolve to make all of the parathas first, place them in an hermetic container and refrigerate for as much as three days.
- Freeze: Place the cooked parathas in a freezer-safe container or bag and freeze as much as three months.
- Reheat: Thaw parathas if frozen and reheat on a griddle till heat and mushy once more. Brush some oil if wanted. It’s also possible to reheat the parathas within the microwave. Spray evenly with water and microwave 30 seconds to a minute till heat and mushy.
Vitamin
Serving: 1cauliflower paratha | Energy: 119kcal | Carbohydrates: 22g | Protein: 4g | Fats: 3g | Saturated Fats: 0.3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
