Meal Prep · Indian
Gobi Paratha
Fluffy, spiced cauliflower-stuffed flatbreads – a wholesome and flavorful Indian delight perfect for any meal.
Ingredients
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Step-by-step- Prepare the dough: In a large bowl, combine whole wheat flour and salt. Gradually add warm water and knead into a soft, pliable dough. Add 1 tbsp oil/ghee, knead for another minute, cover, and let it rest for 15-20 minutes.
- Prepare the filling: Grate the cauliflower finely. If using raw, squeeze out excess moisture thoroughly. Alternatively, lightly sauté the grated cauliflower in a pan for 5-7 minutes to dry it out and soften it slightly. Let it cool.
- Season the filling: To the cooled grated cauliflower, add grated ginger, chopped green chilies, red chili powder, garam masala, turmeric powder, cumin powder, coriander powder, chopped fresh coriander leaves, and salt. Mix well, ensuring the filling is as dry as possible.
- Stuff the parathas: Divide the dough into 8 equal portions. Take one portion, flatten it slightly, and roll it into a small disc (about 3-4 inches diameter). Place 2-3 tablespoons of the cauliflower filling in the center.
- Seal and roll: Bring the edges of the dough together, gathering them to seal the filling completely. Gently flatten the ball and dust with a little flour. Carefully roll it out into a 6-7 inch diameter circle, applying even pressure to prevent tearing.
- Cook the parathas: Heat a tawa (griddle) over medium-high heat. Place the rolled paratha on the hot tawa. Cook for about 1-2 minutes until small bubbles appear on the surface.
- Flip and cook: Flip the paratha. Drizzle 1/2 tsp oil or ghee around the edges and on top. Cook for another 1-2 minutes until golden brown spots appear. Flip again and cook the other side, drizzling more oil/ghee, until both sides are golden brown and cooked through.
- Serve: Remove from tawa and serve hot with a dollop of butter, plain yogurt, pickle, or chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked and cooled Gobi Parathas in an airtight container or wrapped in foil/cling film. Reheat on a tawa or microwave.
Freezer Up to 2 months
Allow cooked parathas to cool completely. Stack them with parchment paper in between, then wrap tightly in foil or place in a freezer-safe bag. Can also freeze uncooked stuffed parathas, separated by parchment.
Reheat Stovetop/Microwave
Reheat on a hot tawa with a little oil/ghee until warm and slightly crispy, or microwave for 30-60 seconds until heated through. Frozen parathas can be reheated directly on a tawa (covered for a few minutes initially) or thawed first.
Chef’s Corner
- Ensure the cauliflower filling is dry: Excess moisture in the filling is the biggest culprit for sticky dough and difficult rolling. Squeeze out water if using raw cauliflower, or cook it down to evaporate moisture if pre-cooking.
- Don’t overstuff: While tempting, too much filling will cause the paratha to tear during rolling. Start with a moderate amount and adjust as you gain experience.
- Use a soft dough: A soft, pliable dough is easier to roll and less likely to tear when stuffed. Adjust water content as needed.
- Cook on medium-high heat: This allows the paratha to cook evenly and puff up without burning. Too low heat makes them hard, too high burns them quickly.
