How To Make Gobi Paratha: The EASIEST Recipe Ever In 2021!

Gobi Paratha is a very popular form of Indian bread. In today’s post, I shall be showing my readers how to make this dish in the easiest way possible.

During my last visit to India, I happened to eat at a Dhaba, the most delicious gobi paratha ever! Since then, I have wanted to master the recipe for that yummilicious bread filled with spicy cauliflower and started searching for “how to make gobi paratha” across the internet.

I tried many recipes but wasn’t satisfied with the results. Finally, I came across this recipe, which I tweaked a bit, and made parathas that were remarkable.

Here is my version of the recipe that gained me many compliments from my family members. In this article, you will not only get to learn my special recipe, but also everything you want to know about gobi paratha!

How To Make Gobi Paratha With 2 Ways To Prepare The Stuffing

Let me present to my readers a detailed recipe on Gobi paratha. I show two ways in which my readers can prepare the stuffing for gobi paratha. I want to point out that readers can print my recipes for free. This is the most convenient way for readers to retain my recipes. Please enjoy this dish with your friends and family.

Image Of Gobi Paratha

Gobi Paratha Dhaba Style | Gobi Ka Paratha | How To Make Gobi Paratha At Home

Yummy Tummy Recipe Staff
Gobi paratha is a form of Indian bread filled with grated cauliflower and spicy masala which is very flavorful. This dish is widely popular in North India and often eaten with sauce, pickles or dahi.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 3 People

Ingredients
  

  • 2 cups Wheat Flour (aata)
  • Salt as per taste (namak)
  • 4 tbsp Oil (tel)
  • 300 gm Cauliflower Florets (washed & grated gobi)
  • 1 inch Ginger (peeled & grated adrak)
  • 1 piece Green Chilli (finely chopped hari mirch)
  • 1/2 tsp Cumin Seeds (jeera)
  • 1/2 tsp Carom Seeds (hand crushed ajwain)
  • 1/4 tsp Turmeric Powder (haldi)
  • 1 tsp Red Chilli powder (laal mirch)
  • 1 tsp Coriander Powder (dhania powder)
  • 1/2 tsp Dry Mango Powder (amchur)
  • 1 pinch Asafoetida (hing)
  • 1/4 tsp Garam Masala
  • 3 tbsp Fresh Coriander Leaves (finely chopped)
  • Water as required
  • Ghee / butter as required 

Instructions
 

Preparation For Gobi Paratha

  • Floret the cauliflower, wash florets thoroughly with water at least twice, and pat dries them.
  • Using a medium-sized hole grater finely grate florets and transfer them to a bowl.
  • We do not want to use a very small hole grater otherwise cauliflower will leave a lot of water.
  • Wash, peel and grate 1-inch ginger and add it to the same bowl.

Method For Gobi Paratha

    Dough Preparation

    • In a large mixing bowl, take 2 cups of wheat flour, add some salt, and a teaspoon of oil. Mix everything well.
    • Add water in small portions and knead very well to make a soft dough, it may take 5 to 8 minutes.
    • The dough shouldn’t be very hard or very soft.
    • To prepare this dough we have used less than a cup of water.
    • Cover the dough with a little bit of oil and rest it aside for 20 to 25 minutes by covering it with a clean damp cloth.

    Gobi Paratha Stuffing

      Method 1

      • Heat a saute pan on medium flame, add oil into it. When oil is heated, add cumin seeds. 
      • Once cumin seeds splutter, add asafoetida, turmeric powder, coriander powder, hand crushed carom seeds, finely chopped green chilies, and sauté it for a while.
      • Add grated ginger, cauliflower, saute it for a minute while stirring it occasionally.
      • Add red chili powder, garam masala, dry mango powder, salt as per taste, and freshly chopped coriander.
      • Mix everything well and cook it for another 2 to 3 minutes while stirring it constantly.
      • Stuffing is now ready, turn off the flame and transfer it to a plate to cool down.

      Method 2

      • In a bowl of grated cauliflower and grated ginger, add green chilies, fresh coriander, red chili powder, coriander powder, dry mango powder, cumin seeds, hand crushed carom seeds, turmeric, garam masala, asafoetida, and freshly chopped coriander.
      • Mix everything well and keep it aside.
      • Salt should be added just before making parathas so that stuffing won’t leave the water.
      • In case stuffing becomes watery then add some wheat flour or besan.

      Making Gobi Paratha

      • As we have already prepared the dough, grease hands with a little bit of oil and knead the dough once again after the rest until it smoothens. Divide the dough into small equal dough balls.
      • Coat the dough ball with flour, flatten it, and roll it out into a 3 to 4-inch circle. Or you can flatten the dough ball by hand.
      • Cook the paratha on a hot Tawa on both sides until brown spots appear, flame should be medium-low.
      • Apply some ghee, gently press the paratha with a spatula, flip and cook on both sides. You can use oil, ghee, or butter whatever you like.
      • Now transfer paratha on a plate for serving.
      • Our parathas are now ready to be served. Follow the same process for making the remaining parathas.
      • Serve delicious, hot paratha hot by topping it with a blob of butter with lassi, pickle, chilled yogurt, or chutney of your preference.
      Keyword Gobi Ka Paratha, Gobi Paratha Dhaba Style, How To Make Gobi Paratha

      What Exactly Is Gobi Paratha?

      Image Of Gobi Paratha
      Image of Gobi Paratha

      Gobi paratha is essentially a Punjabi cuisine, which is gaining popularity across the country these days. It is a flatbread stuffed with cauliflower filling. It is mostly served as breakfast, while some prefer to have it for lunch or dinner.

      The cauliflower stuffing in gobi ka paratha is made flavorsome with vegetables such as onions, green chilies, and coriander. Adding amchur and chaat masala gives it a tangy flavor.

      By the way, if one is a huge fan of punjabi food just like me then do check out my recipe for amritsari chole and paneer butter masala. They are mouth watering!

      Making The Dough For Gobi Paratha

      Image of A Person Making Dough
      Image of a person making dough for gobi paratha

      Whole-wheat flour is used to make the dough for Gobi paratha. The consistency of the dough is extremely important to make perfect parathas.

      One must be conscious about the amount of water used while making the dough to gain a semi-stiff consistency.

      The dough used for this dish must also be well-kneaded to make it ideal for gobi stuffing. Oil and salt are the other ingredients used for making the dough.

      How To Make Gobi Paratha Cauliflower Disinfected

      Cauliflower is a vegetable that requires thorough cleaning before cooking. To clean gobi for gobi paratha, the cauliflower must be first separated from its large stem and rinsed well under running water.

      Check properly for any worms and get rid of them. In a bowl, fill warm or lukewarm water, add 2-3 teaspoons of turmeric powder and stir it.

      Turmeric powder is used as a disinfectant here. Add the florets to the water and keep them aside for 20-30 minutes. Drain the water after the said time and rinse it well before you use it to make gobi ke parathe.

      Some Gobi Facts

      Image of grated cauliflower
      Image of grated Cauliflower
      • Gobi is the Hindi name for cauliflower.
      • This cruciferous vegetable used to make gobi ka paratha is a mass of small, compactly packed flower heads, which is also called curds.
      • The flowers form a single, large round head, sprouting from a thick central stem.
      • Cauliflower is available in white, green, or purple colors and any of these variants can be used to prepare cauliflower stuffed paratha or gobi paratha.
      • The romanesco variety of cauliflower is sweeter and has pointed florets. In India, this is not usually used to make cauliflower paratha, but if this is the only available option, you could use it as well.
      • Cauliflower is often used as an alternative to rice. It is also served as vegan steaks.
      • Typically, cauliflower used to prepare gobi wala paratha can be consumed in raw, steamed, grated, puréed, sauteed, or roasted forms.
      • The stem of cauliflower is as nutritious as the florets, and hence you do not have to discard the stem after using the florets for cauliflower paratha.
      • Simply pulse the stem in a food processor and use it as a vegetable soup base or add them to coleslaw.

      Benefits Of Gobi

      Cauliflower, the primary ingredient of gobi paratha is a highly versatile vegetable, with several benefits to our body. Find some here:

      1. Rich in antioxidants:

      Cauliflower is considered to be a heart-friendly vegetable due to the presence of sulforaphane, which is a plant-based compound. The compound acts as an antioxidant that reduces inflammatory damage caused due to oxidative stress.

      Oxidative stress is one of the main causes of the development of heart disease. The presence of sulforaphane hence helps reduce atherosclerosis and blood pressure.

      2. Presence of choline:

      When you eat your this yummy dish, you can be happy that you are boosting your mood and memory, due to the presence of the essential nutrient choline in cauliflower.

      Indispensable for proper brain development, choline also plays a crucial role in producing acetylcholine. Acetylcholine is a chemical messenger responsible for signaling the central nervous system.

      3. Rich in sulforaphane:

      Here’s more about how the sulforaphane in the cauliflower or gobi can help you. It reduces the risk of cancer, by protecting cells from damage caused to DNA and by inactivating carcinogens.

      4. May be beneficial in balancing hormones:

      The plant compound indole-3-carbinol present in cauliflower may help in regulating estrogen levels in the body and hence may help balance hormones.

      The compound is also considered to lessen the risk of breast and reproductive cancers induced by estrogen. However, this is yet to be scientifically proven.

      5. May help build immunity:

      Indulging in this dish can provide great benefits to your immune system as cauliflower is rich in sulfur, may improve gut health, and support preventing infections.

      Sulfur is known to enhance the production of glutathione, which is integral in the regeneration of the gut lining as well as maintaining its integrity.

      It is also an antioxidant that prevents cell damage caused due to inflammation, by working throughout the body.

      Who Should Not Eat Gobi

      Even though gobi is generally safe for everyone, health experts often recommend minimizing the intake of cruciferous vegetables such as these to people suffering from thyroid issues, since they interfere with iodine absorption in the body.

      However, cauliflower when taken moderately is considered to be safe even for those suffering from such issues.

      This dish may seem to be easy on your stomach, due to the high fiber content present in the vegetable. Fiber enhances the digestive process and acts as a fuel for the healthy bacteria present in our gut.

      However, fiber-rich food is not ideal for everyone, especially for those fighting ulcerative colitis and inflammatory bowel disease.

      Those who are on blood-thinning medications also must ideally consult your physician before consuming high amounts of cauliflower, if you are advised to keep food rich in vitamin k on the check.

      Some Paratha Facts

      • Basically, paratha is an unleavened flatbread that evolved in the Indian subcontinent.
      • Paratha can be stuffed or plain.
      • This popular flatbread can be consumed for breakfast, lunch, or dinner.
      • Paratha is also known as poronthay, porontay, palot, porotta, and paranthe in different parts of the country.
      • Even though the ingredients of paratha are similar to that of rotis, they have different textures due to the thickness and the difference in the amount of oil used to cook both pieces of bread.

      Is Gobi Paratha Good for Weight loss

      The ingredients used in gobi paratha, except for ghee/butter/oil are commonly used in a weight loss diet. Cauliflower contains fewer calories than meat or fish, and wheat is a lesser calorie option when compared to rice.

      Typically, this recipe involves a high amount of oil. However, you can opt to cook this dish in a minimal quantity of oil, if your focus is more on health and you are strong enough to compromise on taste.

      What To Eat With Gobi Paratha

      This dish is usually served with curd and onions. Sprinkling a pinch of red chilly powder over the curd will give it a hot twist.

      Achar is also a great combination with gobi ke paratha, gobi paneer paratha, patta gobi paratha, and its other variations. Many prefer to have gobi ka paratha with chutney as well.

      There are various kinds of chutneys that go well with cauliflower paratha. If you are wondering how to make gobi paratha chutney,

      Here I will introduce you to some of those delicious chutneys:

      1. Raw Veg Chutney:

      This is a very simple gobi paratha chutney that is highly flavorsome. I shall cover, how to make this dish step by step.

      • Take equal amounts of chopped onion and tomato, some garlic cloves (3 for 1 tomato & onion), a piece of ginger, gooseberry-sized tamarind, 2 red chilies, and salt to taste, and toss it in the blender.
      • Take equal amounts of chopped onion and tomato, some garlic cloves (3 for 1 tomato & onion), a piece of ginger, gooseberry-sized tamarind, 2 red chilies, and salt to taste, and toss it in the blender.
      • Grind the mixture to a paste.
      • To prepare the tempering, heat 1 tsp of any cooking oil of your choice in a pan, and add mustard seeds.
      • When the seeds start to splutter, put the cumin seeds and curry leaves into the pan and fry them till the curry leaves turn crispy.
      • Once you turn off the flame, add the seasoning to the chutney.
      • If you love everything tangy, you would have a great time eating this dish with the flavorful raw veg chutney.

      2. Kudamilagai Chutney:

      If you are new to the word kudamilagai, relax. This just means capsicum in Tamil. As the name says, this chutney is made using red capsicum.

      My easy step by step recipe for this chutney is as follow:

      • To make this chutney for two red capsicums (seeds removed), take one onion and tomato each, four red chilies, two tbsp urad dal, a pinch of tamarind, and three tbsp oil.
      • First, heat about 1 tbsp oil in a pan and add the ural dal. Let it fry for around ten seconds, and add the red chilies.
      • When the urad dal turns golden brown color, transfer them into a bowl. To the empty pan, pour 2 tbsp oil.
      • When the oil heats up, first add the chopped onions, add chopped tomatoes after a few seconds, and then add the chopped capsicums, and finally, salt to taste.
      • When the oil heats up, first add the chopped onions, add chopped tomatoes after a few seconds, and then add the chopped capsicums, and finally, salt to taste.
      • Saute it until all the vegetables turn tender. Transfer it to the same bowl and let it cool. Once it completely cools down, grind them well in a blender.
      • To save time, you could use the cooling downtime to make the tempering.
      • For tempering, heat a teaspoon of oil in a pan, and add mustard to it.
      • When they begin to splutter, add some split urad dal and some roughly chopped curry leaves.
      • As the urad dal turns golden brown, turn the flame off.
      • When the chutney is ready and transferred to a bowl, pour the tempering over it.

      3. Bombay chutney:

      Bombay chutney will make a great side dish with gobi ka paratha. It is traditionally a Maharashtrian recipe.

      The Bombay chutney is made using a special recipe, as besan or chickpea flour is the base ingredient. It is important to make sure that you get a fresh chickpea floor that has not gone stale, to get its authentic taste. Chopped tomatoes and onions are the only vegetables used to make this chutney.

      Here’s how this special chutney is made step by step:

      • In a large bowl, mix 2 tbsp besan with two cups of water. To get rid of any lumps that may be formed, one can use a whisk.
      • Keep this besan mix aside. Now, keep a large Kadai on the stove and heat 3 tsp oil.
      • Add a teaspoon of mustard, and when it splutters, add half teaspoons each of cumin, urad dal, and chana dal one after the other.
      • Then add 1 dried broken red chili, few curry leaves, and a pinch of hing.
      • To this, add half an onion chopped.
      • Saute for a few seconds, and toss in half a tsp ginger paste and 1 chopped chili. Also, add one tomato and saute well. The onions must shrink and tomatoes turn mushy.
      • Lower the flame and add one-fourth tsp of turmeric and salt to taste. Saute till the raw smell disappears.
      • Now add the previously prepared besan to this mixture and stir continuously until it attains a gravy-like consistency.
      • If it gets thicker than the ideal consistency, you can consider adding more water to it.
      • Once you get the desired consistency, add some coriander leaves and a teaspoon of lemon juice.
      • Serve the chutney before it cools down, as it tends to get thicker as it cools.
      • If you have to preheat the chutney, to have it with your gobi ka paratha, aloo gobi paratha, or paneer paratha, remember to add some water while preheating.

      Frequently Asked Questions About Gobi Paratha Recipe

      How to make patta gobhi paratha?

      Patta gobi means cabbage, and the process of making patta gobi paratha is similar to that of gobi paratha. You can also add boiled green peas to the filling for an interesting flavor.

      Can you consume gobi paratha with chutney?

      Gobi paratha with chutney tastes as good as gobi paratha with curd. Find the different chutney recipes provided in this article to enjoy your gobi paratha scrumptiously.

      Can you make gobi paratha without onion garlic?

      While onion garlic provides interesting texture and flavor, it is not necessary to add these to your gobi paratha, patta gobi paratha, or even aloo gobi paratha. You can choose to omit these ingredients if you want to.

      Aloo paratha and gobi paratha difference?

      This dish is made using aloo, which means potatoes in Hindi. Gobi paratha is made using cauliflower.

      How to make gobi ka paratha at home?

      The recipe I have provided is simple and easy to make at home.

      How many calories in gobi paratha?

      Approximately, this dish contains 182 calories, of which 102 are carbohydrates, 16 calories are from protein, and the remaining from fat.

      Reduce the amount of oil used to make gobi ke paratha. Doing this will reduce the overall calorie intake.

      How many calories in aloo gobi ka paratha?

      Aloo gobi ka paratha has higher amounts of calories than gobi paratha or patta gobi ka paratha. This is because potatoes have higher calories than cauliflower and cabbage.

      Approximately, one aloo gobi ka paratha contains 244 calories.

      Enclosing

      I hope now you not only have an idea about how to make gobi paratha but also the different aspects of gobi paratha. After enjoying your gobi parathas, please consider coming back to leave your comments in the comment box. Also, do checkout other amazing vegetarian recipes on my blog.

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