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A classic Punjabi breakfast! These whole wheat flatbreads are stuffed with a savory, spiced cauliflower filling and pan-fried until golden. Perfect with a dollop of butter, yogurt, or your favorite pickle. A wholesome and satisfying meal.
For 4 servings
Prepare the Dough (10 minutes + 20 minutes rest)
Prepare the Cauliflower Filling (15 minutes)
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A classic Punjabi breakfast! These whole wheat flatbreads are stuffed with a savory, spiced cauliflower filling and pan-fried until golden. Perfect with a dollop of butter, yogurt, or your favorite pickle. A wholesome and satisfying meal.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 418.94 calories per serving with 13.02g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Stuff and Roll the Parathas (15 minutes)
Cook the Parathas (10 minutes)
Serve
Replace cauliflower with grated broccoli, paneer, or boiled and mashed potatoes for different stuffed paratha variations.
Cook the parathas with minimal ghee or use a heart-healthy oil. You can also 'dry roast' them on the tawa without any fat and apply a little ghee at the end.
Add 1/2 tsp of crushed dried fenugreek leaves (kasuri methi) or 1 tsp of crushed dried pomegranate seeds (anardana) to the filling for a more complex, tangy flavor.
Use a neutral vegetable oil instead of ghee for both the dough and for pan-frying to make this recipe completely vegan.
Made with whole wheat flour (atta) and cauliflower, this paratha is an excellent source of dietary fiber, which promotes digestive health, aids in regular bowel movements, and helps in maintaining a healthy weight.
Cauliflower is packed with essential vitamins, particularly Vitamin C and Vitamin K. Vitamin C is a powerful antioxidant that boosts immunity, while Vitamin K is crucial for bone health and blood clotting.
The complex carbohydrates from whole wheat flour provide a steady release of energy, making Gobi Paratha a wholesome and satisfying meal to keep you energized for hours.
The inclusion of ajwain (carom seeds) in the filling is not just for flavor; it is well-known in traditional medicine for its properties that help prevent gas and indigestion.
The most common reason is excess moisture in the cauliflower filling. It is absolutely crucial to squeeze out as much water as possible from the grated cauliflower. Also, adding salt to the filling too early will cause it to release more water. Only add salt right before you start stuffing.
Gobi Paratha can be a healthy meal. It's made with whole wheat flour (atta), which is high in fiber, and cauliflower, which is a nutrient-dense vegetable. The healthiness depends on the amount of ghee or oil used for frying. For a healthier version, use minimal ghee.
A single Gobi Paratha, made according to this recipe, contains approximately 210-230 calories. The exact number can vary based on the size of the paratha and the amount of ghee used.
Yes, you can prepare the filling mixture (without salt) up to a day in advance and store it in an airtight container in the refrigerator. Add salt only when you are ready to make the parathas.
Store leftover parathas in an airtight container or a ziplock bag in the refrigerator for up to 2 days. To reheat, place them on a hot tawa for about 30-40 seconds on each side. You can also freeze them by stacking them with parchment paper in between.
Gobi Paratha is traditionally served with plain yogurt (dahi), white butter (makhan), and Indian pickles (achaar). A side of mint-coriander chutney also pairs wonderfully.