Phool Gobi Paratha (Cauliflower Stuffed Flatbread)
What is Gobi/Gobhi Paratha?
Gobhi Paratha is one of the most popular Punjabi paratha recipes and is loved by many. Gobhi Paratha or Gobi paratha is also Known as Phool Gobi Paratha or Cauli flower Paratha. The term "Gobhi" refers to cauliflower in Hindi, and "Paratha" is a type of flatbread. It is made with whole wheat dough and filled with a spiced cauliflower mixture. This easy cauliflower flatbread, a popular breakfast dish, is especially cherished in Punjabi cuisine.
Gobi Paratha is a delicious and crispy flatbread often made for breakfast but can also be enjoyed for lunch or dinner. These parathas are typically served with butter, yogurt, chutney or pickle.
In India and Pakistan, Gobi Paratha is a popular breakfast option in Punjabi homes, as well as in restaurants and dhabas. It's especially enjoyed during winters when the Phool Gobi is at its tender best. People love having them for breakfast during this season.
Converting Phool Gobi Paratha into a Vegan Cauliflower Flatbread
Phool Gobhi Paratha can easily be converted into a vegan cauliflower flatbread by replacing the butter or ghee with plant-based oils, such as vegetable oil or coconut oil, for cooking. Serve it with non-dairy alternatives like vegan butter or coconut yogurt.
Ingredients for Phool Gobi Paratha recipe
Dough: The ingredients for paratha dough ( wheat four,salt,oil / melted butter and water ) are the same for all stuffed flatbreads. You can use the same dough to make Aloo Paratha, Methi Paratha, Paneer Paratha,Phool Gobi Partha, Mooli Paratha, Mix Vegetable Paratha,Chicken Paratha, meetha parath or more. The versatile paratha dough works well for all these varieties.The endless variety of fillings makes these flatbreads, or parathas, unique.
Filling: Grated cauliflower, finely chopped onion, cilantro, crushed ginger, green chilies, and a variety of aromatic and hot spices are combined to make the delicious filling for Phool Gobi Paratha.
Clarified butter or oil is used to cook this delicious Phool Gobi Paratha.
How to Make Gobi Paratha
The cauliflower / phool gobhi is finely grated and mixed with aromatic spices such as cumin, coriander, garam masala, and green chilies. The filling is then stuffed into the dough, which is rolled out and cooked on a hot griddle with ghee or oil until it is golden brown and crispy. The result is a delicious, savory flatbread that is enjoyed with various accompaniments like yogurt, pickle, chutney, chai or lassi (yogurt drink) or your favorite sauce.
Phool gobi Paratha is known for its rich flavor and texture, making it a favorite among many for breakfast, lunch, or dinner. There are many ways to prepare these flatbreads, here I share an authentic Gobi Paratha recipe that has been cherished in my family for generations.
Expert Tips
- Finely grate cauliflower for Phool Gobhi Paratha Squeeze out excess moisture from the grated vegetables to prevent the paratha from becoming soggy.Adjust the spices according to your taste.
- Do not use frozen or blanched cauliflower as they leave too much water when grated.Always use fresh soft cauliflower.
- Do not to overstuff or under-stuff the paratha. Overstuffed paratha will break and tear while rolling. While an under-stuffed paratha will lack the flavor of the savory cauliflower stuffing.
- Always use finely grated cauliflower. Larger gratings or shredded cauliflower won’t be easy to fill in the paratha and will tear it while rolling.
- Roll the dough evenly to avoid the filling from spilling out. Use flour to dust the surface to prevent sticking.
- Cook the gobi paratha on medium heat to ensure it's cooked through and gets a nice golden-brown color.
Explore a variety of delicious recipes through the link below.
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Aloo Paratha (potato stuffed flatbread)
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- 2 cup whole wheat flour
- 1/2 tsp salt
- 1/2 cup water (or as required)
- 1 tbsp melted butter (or oil)
- medium sized Cauliflower (grated)
- 1/2 tsp salt (or as per taste)
- 1/2 tsp chili flakes
- 1/4 tsp red chili power (or as per taste)
- 1/2 tsp chaat masala (as per taste)
- 1/4 tsp ajwain or carom seed
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds (crushed)
- 1 tsp coriander seeds (crushed)
- 1 tsp crushed ginger
- 1/2 tsp green chili (finely chopped)
- 1/4 cup fresh cilentro (finely chopped)
- 1/2 tsp garam masala powder (optional)
- 1/2 small onion (finely chopped)
- 1/2 cup oil / clarified butter (to cook paratha)
- Prepare the dough:
In a large bowl, combine the flour, salt and oil then slowly add the water in portions, mixing until a dough forms. If it feels too dry or sticky, adjust the water a little at a time. Knead the dough with soft hand for about 5-10 minutes, or until smooth and elastic. If it feels too dry or sticky, adjust the water a little at a time. Cover and rest the dough for 10 minutes.
- Prepare filling: Method 1
Soak the cauliflower in vinegar water for ten minutes then wash properly under running water and pat dry gobi with kitchen towel.
- Grate the cauliflower
Finely grate the culflower with the help of grater.
Squeeze out excess moisture from the grated cauliflower to prevent the paratha from becoming soggy.
Add squeesed cauliflower in large bowl toss with all spices,chopped onion,ginger,green chilies and cilantro
- Prepare filling: Method 2
- Heat oil in a pan over medium heat, add cumin seeds and let them splutter.
- Add chopped green chilies and sauté for a minute.
- Add the grated cauliflower and other spices and stir well.
- Cook the mixture on high flame just to evaporate the moisture.
- Stir in the chopped coriander leaves, remove the pan from heat and let the filling cool.
- Assemble the Parathas:
Divide the roti dough into medium sized ball.
Roll each ball into a small sized chapati (about 5 inches in diameter) using a rolling pin.
Place 2 tbsp of the cauliflower filling in the center of the rolled dough.
Gather the edges of the dough circle and bring them together to seal the filling
inside.
Flatten the stuffed dough ball slightly and roll it out gently into a larger circle (about 7 inches in diameter), being careful not to let the filling spill out. Use flour for dusting if needed.
- Cook the Paratha:
Heat a tawa or griddle over medium heat.
Place the rolled paratha on the hot tawa and cook for 1-2 minutes until bubbles start to form on the surface.
Flip the paratha and apply ghee or oil on the cooked side.Flip again and apply ghee or oil on the other side.
Cook until both sides are golden brown and crispy, flipping as needed.
- Serve:
Serve this delicious phool gobi paratha or cauliflower flatbread with lassi ( yogurt drink ) or hot chai tea or Serve with pickles, chutneys, or any accompaniment of your choice.