Gobhi ke parathe (stuffed wheat flour flatbread stuffed with spicy cauliflower) is the best meal for a lazy Sunday brunch!! Though any variety of stuffed parathas will fall in this catagory like – Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing) , Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion) and Mooli ka paratha (wheat flour flat bread stuffed with spicy radish) . Stuffed Gobhi ke Parathe require a little extra effort, so I prefer to keep them safe for Sunday brunches.
Generally people are hesitant to prepare stuffed parathas in their kitchen. They find it slightly complicated and always feel that homemade ones are no match for restaurants’ ones. Personally, I never liked stuffed parathe in restaurants. First reason is that the stuffing doesn’t go well with my taste. Next, I always feel that in restaurant they make very thick paratha. You might say that I am too fussy in my food habits, but not really, I can give you a long list of desserts that I can have any time only in restaurants!! But any variety of paratha – I prefer them to prepare in my kitchen.
Take care of a few points and you can prepare the best gobhi ke parathe in your kitchen…
- Wheat flour dough should be more loose than chapati/roti’s dough. If dough is hard, then while rolling paratha you will have to apply slightly more pressure and stuffing will come out from the sides.
- Stuffing should not have a lot of moisture. Wet stuffing will be troublesome while rolling the dough.
- Let stuffing cool down properly – don’t ever fill hot stuffing in paratha.
- Don’t overfill the stuffing. While rolling, stuffing will come out from the sides. But don’t fill too less also, otherwise there wouldn’t be any taste. With a few trials you will be an expert in any kind of stuffed parathas.
Cauliflower 600 grams
Oil 2 tbsp
Ginger ( grated) 1/4 tsp
Green chillies (chopped) 3-4
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/4 tsp
Dry mango powder 3/4 tsp
Garam masala 1+1/4 tsp
Red chilli powder 1 tsp
Salt as per your taste
Oil for preparing paratha
Wheat flour dough
Dry wheat flour
Cut cauliflower florets, wash them, let the water rinse out completely and then grate them.
Heat 2 tbsp oil in a wok and crackle rai, hing and jeera. Add grated cauliflower, grated ginger, chopped green chilies followed by all spices, except dry mango powder (amchoor) . Mix everything well and let it cook until cauliflower becomes soft. Keep on stirring in between and cover the pan. When mixture is ready, add dry mango powder, mix it well and let this masala cool down completely.
Prepare wheat flour dough and heat tava. Take a small portion from the dough (approximately 50-60 grams) and make a round ball, apply some dry flour on it and roll it evenly with the help of rolling pin in a small round shape.
Keep some cauliflower mixture on rolled dough and seal it by pinching from all the sides. Don’t stuff too much masala otherwise while rolling it will come out from the sides.
Again apply some dry flour and roll this by applying very light pressure in a round shape, carefully and evenly, from all sides.
Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side too.
Paratha will puff up beautifully if you have rolled evenly.
To make paratha crisp, use slightly more oil and press it from both the sides with spatula. That extra oil will give paratha beautiful colour and nice crisp cover. Serve hot with curd, chutney, butter or pickle!!
I like it best with butter!!!
104 thoughts on “Gobhi ke parathe”
Looks so good and your instructions are so clear and helpful. I haven’t tried to make those, but it will be fun trying. 🙂
Thank you so much Lynette 😊
Stuffed parathe is definitely fun and taste both Usually after first attempt people become addicted 😉
Yum yum! 🤩
Thank you very much Ishita😊
Garma garam parathe with dahi and achar , perfect for winter morning breakfast Deeksha 🤗
Dahi is my favorite with parathe aur sardiyo mei gobhi, matar, gajar ka achaar mil jaye to I can have parathe in lunch and dinner also😂
Same pinch 😄🙌
Woww..I need to try it..
Thanks a lot Athira ☺️
I am sure you wouldn’t regret the efforts 😊
Gobhi ke paranthe is synonymous with winters. It is not very popular in our home but the pictures are quite tempting. I wish I could have one from your picture. LOL!
Ha ha ha, I get the same feeling whenever I see ghevar pictures in your blog!!
In my house also aaloo ke parathe is evergreen breakfast for my daughter and husband. But I love all varieties of stuffed parathas , so sometimes they both have to compromise with my choice 😂
Haha! I get that Deeksha. One of my favorite is Besan ke Paranthe. Of course, Aaloo Parantha is everyone’s favorite. To be honest, I find the classical combination of Dahi or Aaachar, out of place. I guess this is Punjabi influence.
Besan is wonderful flour, use it for parathe, poori, laddoo, gatte or pakode, everything is Irresistible.
In the words of famous cook book writer Julia Child, ‘Nothing is better than butter’ Punjabis live with this anthem!!!
Another interesting Parantha I enjoy is Pyaaz Ke Paranthe. I agree oil/butter is so synonymous with Punjabi cuisine.
Great breakfast recipe ,thanks a lot for sharing.Take care.🌹👍🙏
Francis, you are always welcome! Have a great weekend ☺️
The patience factor is what kept me so far from trying these so delicious looking filled parathe! I usually can’t wait for things to cool down. I have the same problem with stuffed noodles. And a warm stuffing is not helping … 😉
You describe the process so well though … maybe I will dare! 😉
Thank you very much Stella ☺️
Then I guess you should try aaloo ka paratha first. We can’t mash hot boiled potatoes immediately, have to wait until they cool down. In between knead the dough and then prepare stuffing…. ta-da… we are not compromising with our patience and job is also done!!
That was actually my plan, to try those first, this week actually.
I have to show you pictures of what I bought in this great food shop, but it is so late now, I have to go to bed. Tomorrow … Good night!
Good night Stella!!
Good morning, Deeksha, look what I had in my parcel from the Asian-Oriental-African shop: https://birgitdiestarkeblog.files.wordpress.com/2020/11/20201117_150403.jpg
And then I found out that they have a physical shop in the next town as well, so we went there and bought all this: https://birgitdiestarkeblog.files.wordpress.com/2020/11/20201121_124223.jpg
It is such a great shop!!!
Wowwww…. kala namak, kasuri methi and palm sugar also!!!
What is black coloured lentil, sorry I am not able to figure out. Is that rajma? And I can see three tins of mango pulp…!!!
I am sure you had a great time in shopping at the real shop😊
So I assume Thanksgiving is coming with wonderful treats 😋😋
They call them Beluga lentils, like the caviar. They are not beans, but lentils, very small ones.
Here it is known as black urad daal. Mix with Rajma(kidney beans) and you can cook extremely delicious Daal Makhni, favourite in Punjabi households.
Ooooh, a good idea … we will get so fat this winter … 😉 😀
You will never be gaining weight working on all fronts and singing melodies 😘😘
I think my comment from just now was deleted, maybe because there were two links in it … so I will write two comments with only one link. These were all the things that we got with the parcel: https://birgitdiestarkeblog.files.wordpress.com/2020/11/20201117_150403.jpg
I am able to see the pictures Stella. Recognized ghee, whole garam masala I guess, mango pulp and in the back are those pulses???
Yes, black lentils. I am sorry, I saw your messenger message first and have sent you the photos there too … hihi, I am a bit enthusiastic right now … 🙂
We all become after we find something long awaited ☺️😊
We like to cook at home, and I love Indian kitchen. We did not use to go to restaurants very often, but now we don’t at all. We don’t want to wear a mask in a restaurant, then rather eat at home, where most of the time the food tastes better anyway (our opinion).
Nothing can beat the fresh flavor and taste of home made food. And yes, there is no point in eating in a restaurant if we are in constant fear. The whole thrill of eating out and enjoying dies down.
I am not so much afraid, I just don’t like this mask-erade. You know, as long as you sit at the table, even with more than two people, you do not need the mask (would be difficult to eat with it, won’t it?), but when you stand up to go to the bathroom, you need to wear it, when you leave the restaurant, you need to wear it, and outside you can take it off again. This makes no sense. Sometimes I feel that they are rolling dice to find new ideas, instead of reflecting about what would make sense.
I guess everyone is just confused. They don’t have any specific medicine for treating affected people so till now the code has not been cracked so just some ways to keep people safe. I guess instead of indefinite lockdown and bringing the downfall of the economy , wearing mask is easy though it is annoying.
That is true, but if we don’t go that one time in a month, it won’t wreck the economy. We are wearing masks where it is required that’s it, we don’t go near sneezing, sniffing people either, but I never did, and when I am sick myself I stay home to avoid giving it to others.
There are a lot of viruses against which they don’t reallly have medicamentation.
Agreed, many mysteries are yet to be revealed…
For example the mystery why food takes longer to get cooked when one is hungry … 😉 😀
😂😂I so much agree with you and someday when you are so mush excited to try some new dish , and you wonder why didn’t you keep these simple ingredients in the pantry 🤣
Haha, I know what you mean!!! 😀
Thank you very much Jaya☺️
Deeksha! Awesome!!! Your photos and recipe make my mouth water! Gobi parathas with curd and pickle.😛 But grating florets is not easy.😔
Thank you very much Meenal 😊
Yes, grating florets is not easy but still I find it easy compared to chopping a lot very fine onions for onions paratha or cleaning methi leaves for methi paratha😂
True! true!! 💕
Looks so good and one I will definitley be trying out on friends!
Thank you very much ☺️
I hope you friends will enjoy the treat!
Wonderful recipe with useful tips for making perfect stuffed paratha, your recipes are always easy to follow even for the teens.
Your parathas look so beautiful as they all are rolled out thin and uniform, I wish could roll them like these. 🙂
Awwwww… thank you so much Megala with your sweet appreciation 🤗
Probably we keep rolling paratha or roti two times a day each day, so probably hands become used to by rolling so much 😁😁
Yes, practice maketh a woman perfect. 🙂
Sound so good but I haven’t tried it yet. Really love the recipe Dee !! 💌
Thank you very much Suni☺️
Weather is good these days for hot parathas and lots of cauliflower in the market available, try it some day… You might like it 😊
Wow and what an awesome recipe of Gobi ke Parathe. I will definitely try at home tomorrow for breakfast. Superb recipe and yummy to eat. Thanks so much Deeksha.
Kamal, thank you very much ☺️
Perfect weekend breakfast!! I wish I could join in ❤️
For sure why not will remember you when I am eating dear Deeksha. Happy day to you.❤️❤️❤️❤️
You too have a safe and wonderful weekend Kamal ❤️😊
Thanks dear ❤️😊❤️😊😊
Perfect Gobi Paratha Deeksha and it fluffed up so well. Nice tips on how to make them as well. Delicious share !!
Thank you very much Nisha ☺️
We are three sisters so probably in a competition that who does a better job, we learnt the trick to make them fluffy 😂
Ah! I see that did the trick 🙂 you are lucky to have three sisters who bring out the best in you 🙂 Have a good weekend dear.
You too have a safe and relaxed Sunday Nisha😊
Thank you very much Rupali ☺️
Wow these look so good!!!
Thank you very much 😊
Thank you very much😊
Good morning, Deeksha, I am trying to send you photos of the stuff I bought in the 1000 and one night shop (just kidding …), but they seem to disappear – maybe because of the links. Maybe they are in your spam folder …
Good evening Stella. I guess you bought whole garam masala or is it in the powder form…
The only powder I got is actually the garlic powder, there is palm sugar though in little balls. I asked for jaggery, and he said this is the same, only another brand.
Garlic powder is good for soups and gravy based vegetables.
Yes, jaggery comes in small balls shapes also. In winter jaggery based tea is wonderful. Not many people like it but I love jaggery based sweets!!!
That’s true, and also for breads, it mixes easier with the flour than chopped garlic, I find.
I will try it with tea then. I am sure I will like it. I also like palm oil, the Nigerian one, it has such a beautiful colour. I know that palm oil is a nono nowadays, but in Nigeria they always had palm trees, so they are not an invading species there, as far as I know that is.
Palm oil is used in India also and I believe it is used in cookies also along with butter.
I guess garlic powder would be best to prepare homemade garlic butter!!!
For tea, grate jaggery and add in powder form only after pouring tea in cups. Sometimes tea gets curdled if jaggery is added during boiling process.
Ah, thanks for the tip!!!
So Thanksgiving preparations started….
I will do my best and report honestly (maybe … depends …)
Take your sweet time, we are not in a hurry😊
Maybe I will not report when I make a mess out of something … 😉
We are fine with everything😉
These look extremely mouthwatering. One of my favorite winter indulgence♥️♥️ Loved those tips, super helpful
Thank you very much dear 😊 ☺️
I’ve never had anything like this before. It sounds delicious!
Jeff, thank you very much.
If you have never tasted, then you should definitely try once. This is common yet very popular North Indian breakfast.
I am all time paratha fan..haha. Great recipe!
Me too a big fan of all kinds of parathas!!!
Thanks a lot Bhavana ☺️
This looks so tasty
Thank you very much Tina☺️
Wow looks good 👍👌
Kamala, thank you very much ☺️
ये खिलायेगी तब स्वाद पता चलेगा😛
Aap banaiye, khaiye aur meri recipe theek hai ya nahi, bataiye…
😄😄 बनाना नहीं आता इसलिए कहे थे। खैर कोई बात आप कंजूस निकली🙏
Loved watching the pics. I get quite a few ideas of what to feed my family from a selective group of blogging friends. Yours is one of them. Good Post!
I am honoured😊❤
Gobhi ke paranthe are my favouriteeee! I love them so much. That’s what I eat from my mom each Saturday!
moms make our each day wonderful with all love and care❤
I have never made this before. Thank you so much for the instructions, especially about the usage of spatula for crispy parathas. Hope to try this sometime.
You are most welcome and thank you very much for going through the whole post 😊
I hope recipe will be useful and you will like the taste ☺️
They are very tasty, I also like them very much. Great job ma’am🙏💐🌷🌻
Thank you very much Yogesh🙂