Gobi paratha is an authentic recipe made over ages, passed down from great-grandmother to mother and then a daughter.The Gobhi paratha recipe is especially popular in the north of India originating in Punjab. During winter every Dhaba or restaurant serves Gobhi Ka paratha because it’s loved by almost every foodie.
How to Make Punjabi Gobhi Ka Paratha
Gobhi paratha is made either by grating or shredding Cauliflower / Gobi or you can even chop it in a food processor but be sure there are no big portions of Gobi in the stuffing otherwise it will be difficult to roll out stuffed Gobi Ki roti and It will break.
Then these small granules of Gobi are spiced with some masala to prepare a delicious Gobhi masala filling for the paratha. Originally in the Gobhi roti, Gobhi is put in raw form but you can also experiment with it by sauting the Gobhi ka stuffing a little bit with added spices to make the stuffing.
Other than this Punjabi Gobi Ka paratha recipe there are also other types of paratha that are made like Aloo paratha, Paneer paratha, and Methi paratha.
Some more Paratha recipes that you can try Hyderabadi Bidari Paratha, Mughlai paratha, Lacha paratha, Nariyal paratha and more.
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Video Punjabi Gobhi Ka Paratha
Punjabi Gobhi Ka Paratha Recipe
Punjabi Dhaba Style Masala Gobhi Ka Paratha | Cauliflower Paratha
Ingredients
DOUGH
- 2 1/2 Cup Wheat flour / Aata
- 1/2 tsp Salt / Namak
- 1/4 tsp red chilli powder / Lal mirch
- 1/4 tsp Turmeric / Haldi
- 1 tbsp Ghee or Oil
- 1 tbsp less 2 cups of Water / Pani
STUFFING
- 400 gm Cauliflower / Gobi
- 1 inch grated Ginger / Adrakh
- 1/2 tsp Garam masala
- 1/2 tsp Carom / Ajwain
- 1/2 tsp Cumin / Zeera
- 1 tsp Mango powder / Amchur
- 1 tsp Chaat masala
- 1/4 tsp red Chilli powder / Lal mirch
- 1/2 tsp green chilli paste / Hari mirch
- 1 tbsp chopped fresh Coriander / Dhaniya
- 1/2 tsp Coriander powder
- 1/2 tsp Salt / Namak
- 2 tsp wheat Flour / Aata
Instructions
- In a bowl in the flour mix Salt, Red chilli powder,Turmeric and Ghee.
- Adding Water gradually make a soft dough.
- Brush little Oil over the made dough and keep it covered and let it rest for 15 to 30 minutes.
- Shred washed cauliflower pieces manually or in food processor .
- Mix into it Ginger, Garam masala, Carom, Cumin, Mango powder, Chaat masala, red Chilli powder, green chilli paste, fresh Coriander, Coriander powder, Salt and flour.
- After stuffing is made take a portion of the dough, spread the dough a little and stuff it with filling and then seal it.
- Spread the stuffed dough into a roti, you can dust with little flour while rolling out the dough ball.
- Put over a hot Tawa and roast adding 1-2 tsp Ghee each side till brown spots and crisp paratha.
Note
- Adding flour to the stuffing helps to absorb excess water.
