Punjabi · serves 2

Gobi Paratha

The stuffed paratha that most often goes wrong. Squeeze the cauliflower and it won't.

40 min Some work Vegetarian

Ingredients

  • 2 cups atta
  • 1 small cauliflower, finely grated
  • 1 tbsp ginger-chilli paste
  • 1 tsp ajwain
  • 1 tsp coriander powder
  • 1/2 tsp amchur
  • 1/2 tsp garam masala
  • Coriander
  • Ghee

Method

  1. Grate the cauliflower, salt it, wait 10 minutes, then squeeze it dry in a cloth. Wet filling is why parathas tear.
  2. Mix with all the spices and coriander. Don't cook it.
  3. Soft atta dough, rested 20 minutes.
  4. Roll a small disc, filling in the centre, gather the edges over and pinch shut. Flatten gently.
  5. Roll from the centre outwards with light pressure.
  6. Hot tawa, ghee on both sides, press the edges till golden brown spots appear. Curd and pickle.

Questions people ask about Gobi Paratha

How long does Gobi Paratha take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Gobi Paratha?

Grate the cauliflower, salt it, wait 10 minutes, then squeeze it dry in a cloth. Wet filling is why parathas tear.

What can I use instead of atta in Gobi Paratha?

Use plain flour, though the dough will be softer and need less water.

Can I make Gobi Paratha ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Gobi Paratha vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Gobi Paratha?

Curd and pickle. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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