Punjabi Gobi Paratha
Whole wheat flatbread stuffed with finely grated spiced cauliflower, cooked crisp in ghee — a winter breakfast favourite.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Tawa
- •Rolling pin
- •Grater
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 11 g
- carbs
- 40 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 290 kcal
Instructions
- 1
Knead the flour with water and salt into a soft dough. Let it rest for 20 minutes.
- 2
Finely grate the cauliflower and sprinkle with salt. Rest for 10 minutes, then squeeze out all excess moisture.
- 3
Mix the grated cauliflower with green chilli, ginger, coriander, ajwain (carom seeds) and garam masala.
- 4
Divide the dough and the filling into equal portions.
- 5
Stuff each dough ball with filling and seal the edges. Roll it out gently into a flat round.
- 6
Cook on a hot tawa (flat griddle), spreading ghee (clarified butter) on both sides, until golden and crisp.
- 7
Serve hot with curd (yoghurt), pickle or a glass of lassi (yoghurt drink).
Chef's tips
Squeeze all the liquid from the grated cauliflower so the paratha (stuffed flatbread) does not tear or get soggy.
Ingredient substitutions
- ghee → mustard oil
Storage
Best fresh; keeps a day refrigerated.
Reheating
Reheat on a hot tawa with ghee.
Common mistakes to avoid
- •Not squeezing out the cauliflower liquid properly, which makes the dough tear.
- •Cooking for too long, which dries out the filling.
Serving suggestions
Cooked Punjabi Gobi Paratha?
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