Gobi Paratha Recipe Punjabi style Cauliflower Paratha comforting Punjabi tradition

Gobi Paratha Recipe

 Here’s a classic Punjabi-style Gobi Paratha (Cauliflower Paratha) recipe — flavorful, comforting, and perfect for breakfast, lunch, or dinner! 🌾🥘

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🥬 Ingredients

For the Dough:

• Whole wheat flour (atta) – 2 cups

• Salt – ½ tsp

• Water – as needed

• Oil or ghee – 1 tsp (optional)

For the Filling:

• Cauliflower (gobi), grated or very finely chopped – 2 cups

• Green chilies, finely chopped – 1–2

• Ginger, grated – 1 tsp

• Fresh coriander (cilantro), finely chopped – 2 tbsp

• Red chili powder – ½ tsp

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

• Ajwain (carom seeds) – ½ tsp

• Salt – to taste

• Amchur (dry mango powder) or lemon juice – ½ tsp

For Cooking:

• Ghee or oil – as needed

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🫓 Instructions

1. Prepare the Dough:

1. In a bowl, mix atta and salt.

2. Gradually add water and knead into a smooth, soft dough (like for chapati).

3. Add a little oil or ghee, knead again, and cover.

4. Rest for 15–20 minutes.

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2. Prepare the Filling:

1. Grate cauliflower using a fine grater or pulse in a food processor.

2. Squeeze out any excess water using a muslin cloth or by pressing gently in your hands (important to avoid soggy parathas).

3. Mix in green chilies, ginger, coriander, and all the spices. Adjust salt and spice level to taste.

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3. Assemble the Parathas:

1. Divide the dough into equal balls (slightly larger than a lemon).

2. Roll out one ball into a small circle (~4–5 inches).

3. Place 2 tbsp of the gobi mixture in the center.

4. Gather the edges, seal well, and flatten slightly.

5. Gently roll again into a 6–7 inch paratha using light pressure and dry flour for dusting.

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4. Cook the Parathas:

1. Heat a tawa (griddle) on medium-high heat.

2. Place the rolled paratha on it; cook one side till you see small bubbles.

3. Flip, apply ghee or oil, and cook the other side.

4. Flip again, apply a bit more ghee, and cook till both sides are golden-brown with spots.

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🫓 GOBI PARATHA RECIPE – STEP BY STEP

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🧂 Step 1: Make the Dough

Ingredients:

• 2 cups whole wheat flour (atta)

• ½ tsp salt

• Water (as needed)

• 1 tsp oil or ghee (optional)

Method:

1. In a large mixing bowl, add atta and salt.

2. Slowly add water a little at a time, mixing with your hand.

3. Knead to form a soft, smooth dough (not sticky).

4. Add a few drops of oil or ghee, knead again.

5. Cover with a damp cloth and let it rest for 15–20 minutes.

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🥦 Step 2: Prepare the Cauliflower Filling

Ingredients:

• 2 cups grated cauliflower (gobi)

• 1–2 green chilies, finely chopped

• 1 tsp grated ginger

• 2 tbsp chopped coriander leaves

• ½ tsp red chili powder

• ¼ tsp turmeric powder

• ½ tsp garam masala

• ½ tsp ajwain (carom seeds)

• ½ tsp amchur (dry mango powder) or 1 tsp lemon juice

• Salt to taste

Method:

1. Wash and grate the cauliflower using a fine grater (or pulse in a mixer).

2. Squeeze out excess water from the grated gobi (use your hands or a clean cloth).

3. In a bowl, add the gobi and all spices, herbs, and salt.

4. Mix well and set aside. (Don’t let it sit too long or it may release water.)

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🍞 Step 3: Stuff the Parathas

1. Divide the dough into equal-sized balls (about lemon size).

2. Take one dough ball, dust with dry flour, and roll it into a small circle (about 4–5 inches).

3. Place 2 tablespoons of the gobi filling in the center.

4. Bring the edges of the dough together, pinch to seal, and gently press to flatten.

5. Dust with dry flour again and roll out gently into a 6–7 inch circle.

   • Apply light pressure so the filling doesn’t spill out.

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🔥 Step 4: Cook the Parathas

1. Heat a tawa (griddle) on medium-high flame.

2. Place the rolled paratha on the hot tawa.

3. When you see small bubbles, flip it to the other side.

4. Apply ghee or oil on the top side.

5. Flip again and apply ghee/oil on the other side.

6. Cook till both sides are golden-brown with crisp spots.

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🍽️ Step 5: Serve Hot

Serve your Gobi Parathas hot with:

• A dollop of white butter (makhan)

• Curd (yogurt) or raita

• Pickle (achar)

• Optional: Enjoy with a cup of masala chai ☕

Step 6: Adjust Heat Correctly

• Keep the flame on medium — too high and the paratha will burn outside but remain raw inside; too low and it’ll turn hard.

• Adjust the heat slightly higher when you first place the paratha, then lower as it cooks.

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Step 7: Press Gently While Cooking

• Use a flat spatula to gently press the edges and center of the paratha as it cooks.

• This helps the paratha puff slightly and ensures the stuffing cooks evenly.

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Step 8: Flip Until Golden-Brown

• Flip the paratha 3–4 times while cooking.

• Apply a little ghee or oil on each side each time you flip.

• When both sides have golden-brown spots, it’s ready.

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Step 9: Keep Cooked Parathas Warm

• As you make more parathas, keep cooked ones in a covered casserole or wrap them in a clean kitchen towel to stay soft and warm.

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Step 10: Taste Test

• Break a small piece and taste — the inside should be soft and flavorful, and you should smell the spiced cauliflower aroma.

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Step 11: Make Remaining Parathas

• Repeat the process with the remaining dough and filling.

• Dust lightly with flour each time to avoid sticking.

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Step 12: Serve Hot

• Serve immediately with white butter, curd, or pickle for the authentic Punjabi experience.

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Step 13: Add a Drink

• Traditionally, Gobi Paratha is enjoyed with masala chai or a lassi (sweet or salted yogurt drink).

• This makes it a wholesome, satisfying meal.

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Step 14: Storage Tip

• Uncooked parathas (rolled out) can be stacked between sheets of parchment and refrigerated for a few hours.

• Cooked parathas stay good in an airtight container for up to 1 day at room temperature or 2–3 days in the fridge.

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Step 15: Reheat Properly

• Reheat on a tawa or pan (not microwave, as that can make them chewy).

• Apply a few drops of ghee to restore softness.

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Step 16: Optional – Add Cheese

• For a variation, mix 1–2 tbsp grated cheese into the cauliflower filling for a creamy, rich taste — great for kids.

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Step 17: Optional – Add Onion

• Finely chopped onion in the stuffing gives a nice crunch and flavor (but use immediately, as onion releases water).

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Step 18: Spice Adjustment

• Adjust chili, garam masala, and salt according to taste.

• If you prefer mild parathas, skip green chili and reduce red chili powder.

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Step 19: Healthier Version

• You can use multigrain flour or add a spoon of flaxseed powder to the dough for extra fiber and nutrition.

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Step 20: Garnish and Serve with Love ❤️

• Brush the paratha lightly with ghee for shine.

• Serve hot with fresh curd, pickle, and a slice of butter on top.

• Enjoy the authentic Punjabi Gobi Paratha — crispy outside, soft and flavorful inside!

Step 21: Check Consistency of Dough (Before Next Batch)

• If you’re making a large batch, check the dough halfway through.

• If it feels dry, sprinkle a little water and knead again.

• Soft dough = softer parathas.

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Step 22: Keep Filling Dry

• Always ensure your gobi mixture is dry before stuffing.

• If it starts releasing water, squeeze it again or add a pinch of besan (gram flour) to absorb moisture.

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Step 23: Dust Correctly

• Too much dry flour makes parathas dusty and hard.

• Use minimal dry flour when rolling — just enough to prevent sticking.

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Step 24: Practice Rolling Evenly

• Roll gently from the center outward for an even thickness.

• Uneven parathas may tear or cook unevenly.

• Don’t worry if the first one isn’t perfect — every paratha gets better!

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Step 25: Layer with Ghee for Softness

• After cooking, stack the parathas and spread a thin layer of ghee between each.

• This keeps them moist and flavorful.

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Step 26: Use Desi Ghee for Authentic Flavor

• Gobi Paratha tastes best when cooked with desi ghee instead of oil.

• The aroma and taste are truly Punjabi!

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Step 27: Make It Extra Crispy (Optional)

• For a crisp texture, cook slightly longer on medium heat and apply a bit more ghee.

• Perfect for those who love a crunchy bite!

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Step 28: For Soft Parathas (Kids or Elderly)

• Cook on low flame, apply ghee early, and remove before it turns too brown.

• They’ll stay soft and easy to chew.

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Step 29: Pair with Chutneys

Serve with:

• Mint-coriander chutney

• Tamarind chutney

• Garlic chutney
  These enhance the spicy, tangy flavor of gobi filling.

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Step 30: Add a Side Salad

A small salad makes it complete:

• Sliced onions

• Tomato wedges

• Cucumber and carrot sticks

• Sprinkle salt, lemon, and chaat masala.

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Step 31: Try Tandoori-Style (Variation)

• Place the rolled paratha on a hot tandoor or oven tray (at 220°C / 430°F).

• Brush with ghee — it’ll puff and crisp like restaurant-style paratha.

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Step 32: Meal Combo Idea

Create a full Punjabi thali:

• Gobi Paratha

• Boondi Raita

• Mixed Pickle

• Salad

• Lassi or Chaas (buttermilk)

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Step 33: Make and Freeze for Later

• Roll out parathas (half-cooked) and cool them.

• Stack with parchment paper between each and freeze.

• Reheat directly on a tawa — they taste freshly made!

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Step 34: Presentation Tip

• Serve stacked parathas on a steel or clay plate, add a dollop of butter on top, and drizzle a little ghee.

• Garnish with coriander leaves — simple but beautiful presentation.

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Step 35: Enjoy and Share

• Enjoy the parathas hot and fresh with family or friends.

• The aroma of cauliflower, spices, and ghee will make everyone smile.

• Don’t forget to share your creation — Gobi Paratha tastes even better when shared with love. ❤️

🧈 Serving Suggestions

Serve hot with:

• A dollop of white butter (makhan) or ghee

• Curd (yogurt) or raita

• Pickle (achar)

Optional: Pair with masala chai for the perfect Punjabi breakfast experience! ☕

🏁 Conclusion: The Perfect Punjabi Gobi Paratha Experience

Making Gobi Paratha is more than just a recipe — it’s a comforting Punjabi tradition that fills your kitchen with warmth, aroma, and joy. 🫓✨

From preparing the soft wheat dough to stuffing it with flavorful spiced cauliflower, each step brings you closer to that authentic, homely taste of North India. The crispy layers, golden spots, and the heavenly mix of ghee, masala, and makhan (butter) make it a dish loved by all generations.

Whether you enjoy it for breakfast, lunch, or dinner, serve it with curd, pickle, or chai, and it will never disappoint. Gobi Paratha is simple, wholesome, and full of love — a true reflection of Punjabi hospitality. ❤️

So, next time you crave something hearty, skip the takeout and make this at home. With practice and patience, your Gobi Parathas will turn out just like those from a traditional Punjabi kitchen — crispy outside, soft inside, and bursting with flavor!

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