This traditional Gobi Paratha is made the authentic grandma’s way using freshly grated cauliflower, onions, and aromatic spices. The stuffing is gently cooked to release flavour, then filled into soft dough and cooked on a tawa until golden and crisp. Perfect with yogurt and pickle.
- Serves: 4–5 People
- Prep Time: 30 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 550 g Cauliflower, washed and grated (thick side)
- 1 medium Onion, grated
- 2 cups Plain flour (for dough)
- Reserved cauliflower-onion water (for kneading dough)
- Extra water as needed (for dough)
- Fresh ginger, ground
- Green chillies, ground (optional)
- Fresh coriander, chopped (for garnish)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Cumin seeds
- 1/2teaspoon Turmeric powder
- 1/2teaspoon Kashmiri chilli powder
- 1/2teaspoon Garam masala
- 1/2teaspoon Ajwain (carom seeds)
- 1/2teaspoon Cumin powder
- 1/2teaspoon Hing (asafoetida)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- Oil (for cooking and frying)
For Dressing
Nutritional Information
-
Calories
230kcal -
Protein
7g -
Carbohydrates
35g -
Fat
9g -
Fiber
6g -
Sodium
380mg -
Sugar
3g
Procedure
-
10 minutesMark As Complete
Prepare cauliflower mixture
Grate the cauliflower and onion. Add salt, mix well, and leave aside for 10 minutes to release water.
-
5 minutesMark As Complete
Drain and reserve water
Squeeze out excess water from the cauliflower-onion mixture. Reserve this water for kneading the dough.
-
10 minutesMark As Complete
Make the dough
Add flour to a bowl and knead using the reserved cauliflower water, adding extra water if needed. Knead until smooth. Cover and rest.
-
8–10 minutesMark As Complete
Cook the stuffing
Heat oil in a pan. Add cumin seeds, hing, ginger, and chillies. Add the squeezed cauliflower mixture along with all spices and kasuri methi. Cook for a few minutes until fragrant. Turn off heat and garnish with coriander.
-
10 minutesMark As Complete
Cool stuffing
Allow the cooked stuffing to cool completely before filling.
-
15 minutesMark As Complete
Assemble parathas
Divide dough into balls. Roll out, add stuffing, seal, and roll gently into parathas (square or round).
-
15 minutesMark As Complete
Cook parathas
Cook on a hot tawa with oil on medium heat until golden and crispy on both sides.
