Gobi Paratha Recipe

Gobi Paratha is a widely popular Indian breakfast. Here is a flavoursome Punjabi-style stuffed paratha recipe with a homemade masala.

• What is Gobi Paratha?
• Anatomy of Gobi Paratha
• Ingredients For Cauliflower Stuffing
• How To Make Paratha Stuffing
• How To Assemble Gobi Paratha
• Serving Suggestion
• My Tried and True Tips
• Storing and Freezing
• More Indian Paratha Recipe
• Gobi Paratha Recipe

What is Gobi Paratha?

Gobi Paratha is a vegan whole wheat flatbread stuffed with cauliflower commonly enjoyed for breakfast, lunch, or dinner in Northern India. This stuffed paratha has transcended regional boundaries to become a staple in households and restaurants.

Gobi is the Hindi term for cauliflower. The word paratha defines the crisp, pan-fried, Indian flatbread.

Anatomy of Gobi Paratha

There are two components in the making of Gobi Ka Paratha:

• Cauliflower (Gobi) Stuffing
• Paratha Dough for the outer layer

The cauliflower is finely grated and combined with homemade paratha masala, salt, green chillies, ginger, and coriander. The cauliflower stuffing for paratha does not require cooking.

Whole wheat flour, water, and a pinch of salt are kneaded together to form a smooth, pliable dough. This dough is then divided into small balls and rolled out into discs, ready to envelop the cauliflower filling.

The cauliflower mixture is generously spooned onto the centre of each dough disc before being sealed and rolled out into a thin, round paratha.

These stuffed flatbreads are cooked on a griddle or tawa, brushed with ghee or oil and cooked until golden brown on both sides.

Ingredients For Cauliflower Stuffing

• Cauliflower florets fresh or frozen
• Ajwain (carom seeds) help in digesting the cauliflower.
• Herbs: Green Onion, Coriander, Ginger, Green Chilli
• Seasoning: Salt and Paratha Masala

Punjabi Paratha Masala : You can use the readymade paratha masala or follow my recipe to make it from scratch at home.

• Dry roast red chilli, black peppercorns, coriander seeds, cumin seeds, and Kasuri methi until aromatic.
• Grind to a coarse powder. Add this masala to a variety of paratha stuffings for flavour and aroma.

How To Make Paratha Stuffing

Prepare Cauliflower

• Rinse the cauliflower and pat dry with a clean kitchen towel.
• Grate the cauliflower in a food processor or using a manual grater.
• Transfer grated cauliflower to a bowl.

• Combine salt and grated cauliflower.
• Keep it aside covered for 20 minutes.
• After 20 minutes squeeze out all the excess water from cauliflower.

Season Cauliflower

• Add paratha masala, remaining salt, green onion, ginger, chilli, coriander, and ajwain. Mix nicely.
• Gobi Paratha stuffing is ready to use.

How To Assemble Gobi Paratha

Prepare Dough

• Combine whole wheat flour and a pinch of salt. Use water to form a smooth dough.
• Now knead the dough for the paratha. Knead the dough for 5 – 10 minutes. Cover the dough and set aside.
• The dough for the Gobi Paratha is similar to that for Phulka/Chapati.

Assemble Paratha

• Take a medium sized ball from the dough.
• Roll out a small disc about 3 inches in diameter from the dough ball.
• Add a big tablespoon of the cauliflower masala to the centre of the rolled-out disc. Be careful not to understuff or overstuff the paratha.
• Bring the edges of the dough, join them and flatten them.
• Now roll the stuffed parathas gently to the size of a chapati or roti.

Cook Gobi Paratha

• Cook the gobi paratha on a preheated griddle by smearing a teaspoon of ghee/oil till browned and uniformly roasted on both sides.
• The key lies in achieving the perfect balance of crispiness and even cooking.

Serving Suggestion

Whether enjoyed as a hearty breakfast , a wholesome lunch, or a comforting dinner, Gobi Paratha never fails to delight with its rustic charm and irresistible taste.

Gobi Paratha is best enjoyed fresh off the tawa, piping hot with a bowl of creamy curd or yoghurt, a spicy Indian pickle , or a dollop of homemade white butter to add layers of taste and texture to each bite of paratha.

For those looking to indulge further, a side of masala chai or a refreshing lassi provides the perfect balance to the richness of the paratha.

My Tried and True Tips

• Squeeze Out Water properly from salted cauliflower otherwise, you will end up with watery stuffing which will stick to the dough while rolling out the paratha.
• Do Not Overstuff. The stuffing will come out from the edges of the paratha and it will become difficult to roll them.
• Roll Out Gently. Do not apply too much pressure while rolling out a stuffed paratha. So when rolling the gobi paratha, try to roll evenly with gentle pressure.
• Preheat Tawa. Ensure your tawa/griddle on which you will be making the paratha is hot before you place the paratha on it. If it’s just medium hot, the paratha might stick to it and also, take time to cook.
• Kneading a soft dough is the key to making the softest paratha.

Storing and Freezing

Leftovers: You can store the leftover cooked paratha in a hot case or an airtight container packed with aluminium foil or butter paper. Reheat on a griddle or microwave.

Freezing: I do not recommend freezing gobi paratha as cauliflower might start spoiling and smelling in the freezer.

Meal-Prep: Another approach is to half-cook the gobi paratha without applying oil and store it for a day or travelling. Heat a pan and cook the paratha on one side long enough to see the colour of the paratha change on top. When that happens, remove the paratha and keep it on the side to cool down. Stack the parathas with wax papers in between each paratha and since these aren’t delicate, you can directly put them in a ziplock bag and store them in the refrigerator.

More Indian Paratha Recipe

• Methi Paratha
• Matar Paratha
• Cheese Paratha
• Leftover Dal Paratha
• Paneer Spring Onion Paratha

Ingredients

Ingredients For Paratha Stuffing

• ▢ 1 small size cauliflower
• ▢ 1 inch piece of ginger, finely chopped amchur
• ▢ 1 green chilli, finely chopped
• ▢ Handful coriander leaves, finely chopped
• ▢ 4 sprigs spring onion greens, finely chopped
• ▢ 1 ¼ teaspoon cooking salt or to taste
• ▢ 1 teaspoon paratha masala (see Note 1)
• ▢ ½ teaspoon carom seeds (ajwain)

Ingredients for the dough

• ▢ 2 Cup whole wheat flour
• ▢ Water to knead the dough
• ▢ ¼ teaspoon salt or to taste
• ▢ Oil to cook the paratha (see Note 2)

Instructions

Prepare Dough

• Combine whole wheat flour and a pinch of salt. Use water to form a smooth dough. Now knead the dough for the paratha. Knead the dough for 5 – 10 minutes. Cover the dough and set aside to rest.
• The dough for the Gobi Paratha is similar to that for Phulka/Chapati.

Prepare Paratha Stuffing

• Rinse the cauliflower and pat dry with a clean kitchen towel. Grate the cauliflower in a food processor or using a manual grater.
• Combine 1 teaspoon of salt and grated cauliflower. Keep it aside covered for 20 minutes. After 20 minutes squeeze out all the excess water from cauliflower.
• Add paratha masala, remaining salt, green onion, ginger, chilli, coriander, and ajwain. Mix nicely. Gobi Paratha stuffing is ready to use.

Prepare Gobi Paratha

• To make the Gobi Paratha, heat a griddle or tawa over medium heat.
• Take a medium size ball from the dough. Roll out a small disc about 3 inches in diameter from the dough ball.
• Add a big tablespoon of the cauliflower masala to the centre of the rolled-out disc. Be careful not to understuff or overstuff the paratha.
• Bring the edges of the dough, join them and flatten them. Now roll the stuffed parathas gently to the size of a chapati or roti.
• Cook the gobi paratha on a preheated griddle by smearing a teaspoon of ghee/oil till browned and uniformly roasted on both sides.
• Serve Gobi Paratha warm with curd, pickle and white butter.

Recipe Notes:

• Dry roast red chilli, black peppercorns, coriander seeds, cumin seeds, and Kasuri methi until aromatic.
• Grind to a coarse powder. Add this masala to a variety of paratha stuffings for flavour and aroma.

Nutrition

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Gobi Paratha Recipe

Equipment

• Mixing Bowl
• Tawa/Griddle

Ingredients

Ingredients For Paratha Stuffing

• 1 small size cauliflower
• 1 inch piece of ginger, finely chopped amchur
• 1 green chilli, finely chopped
• Handful coriander leaves, finely chopped
• 4 sprigs spring onion greens, finely chopped
• 1 ¼ teaspoon cooking salt or to taste
• 1 teaspoon paratha masala (see Note 1)
• ½ teaspoon carom seeds (ajwain)

Ingredients for the dough

• 2 Cup whole wheat flour
• Water to knead the dough
• ¼ teaspoon salt or to taste
• Oil to cook the paratha (see Note 2)

Instructions

Prepare Dough

• Combine whole wheat flour and a pinch of salt. Use water to form a smooth dough. Now knead the dough for the paratha. Knead the dough for 5 – 10 minutes. Cover the dough and set aside to rest.
• The dough for the Gobi Paratha is similar to that for Phulka/Chapati.

Prepare Paratha Stuffing

• Rinse the cauliflower and pat dry with a clean kitchen towel. Grate the cauliflower in a food processor or using a manual grater.
• Combine 1 teaspoon of salt and grated cauliflower. Keep it aside covered for 20 minutes. After 20 minutes squeeze out all the excess water from cauliflower.
• Add paratha masala, remaining salt, green onion, ginger, chilli, coriander, and ajwain. Mix nicely. Gobi Paratha stuffing is ready to use.

Prepare Gobi Paratha

• To make the Gobi Paratha, heat a griddle or tawa over medium heat.
• Take a medium size ball from the dough. Roll out a small disc about 3 inches in diameter from the dough ball.
• Add a big tablespoon of the cauliflower masala to the centre of the rolled-out disc. Be careful not to understuff or overstuff the paratha.
• Bring the edges of the dough, join them and flatten them. Now roll the stuffed parathas gently to the size of a chapati or roti.
• Cook the gobi paratha on a preheated griddle by smearing a teaspoon of ghee/oil till browned and uniformly roasted on both sides.
• Serve Gobi Paratha warm with curd, pickle and white butter.

Notes

• Dry roast red chilli, black peppercorns, coriander seeds, cumin seeds, and Kasuri methi until aromatic.
• Grind to a coarse powder. Add this masala to a variety of paratha stuffings for flavour and aroma.

Nutrition

Besan Chilla is an excellent low-calorie, vegetarian Indian breakfast. I am sharing a tried and tested besan chilla recipe you can make in two delicious ways. Be sure to watch the video!

• About Indian Chilla
• Ingredients Required
• Besan Chilla – Two Ways
• Watch Besan Chilla Video
• My Tried & True Tips
• More Indian Breakfast Recipes
• Besan Chilla Recipe

About Indian Chilla

Chilla or cheela is a widely popular Indian breakfast . It is the Indian version of savoury crepes made from various flours and lentils such as moong dal chilla , or oats chilla . It is an Indian-style savoury crepe made with gram flour (besan), vegetables, and spices.

There are hundreds of chilla recipes followed across India. But unlike crepes, a chilla is purely vegetarian and egg-free.

For those who are looking for wholesome, fulfilling vegetarian breakfast recipes – Indian Chilla is an excellent choice.

• gluten-free
• low on calories
• easy to digest
• perfect for kids
• meal-prep friendly .

Do you need more reasons to try this besan chilla recipe?

Ingredients Required

• Gram Flour: The key ingredient for this chilla recipe is gluten-free gram flour (besan). You can make ladoo , dhokla , kadhi , pakora , and many more dishes using gram flour.
• Rice Flour: To give a moist texture and crispiness to the besan chilla, I combine rice flour with gram flour to prepare the batter.
• Water: This chilla batter is combined with lukewarm water: no curd or eggs are required to make the batter.
• Vegetables: Finely chopped onion, spinach, bell pepper, shredded cabbage, carrot, and grated paneer (cottage cheese) works best for this chilla recipe. Feel free to add vegetables of your choice.
• Seasoning: The key flavouring agents of besan chilla are – hing (asafoetida), ginger paste, and roasted cumin powder. Apart from these – salt, chilli, and turmeric are added to the batter.

Besan Chilla – Two Ways

You can make besan ka chilla in two ways with the same batter and vegetables.

• Stuffed Besan Dosa Cum Chilla : This is a crisp, dosa-style besan ka chilla stuffed with vegetables, potato, or paneer stuffing.

No vegetables or herbs are added to the batter to make stuffed chilla. The chilla is prepared with a plain seasoned batter and, once crisp, layered with the vegetable stuffing of choice.

• Besan Ka Pudla : This is a Gujarati style of making a slightly thick besan ka chilla or pudla. The chopped and shredded vegetables are added to the batter. This is a classic way to make cheela.

My Verdict – I feel when the chilla is made with plain batter, it has a more crisp texture, and the layer of stuffing makes it delicious. But when in a hurry or for the fussy vegetable eaters, especially kids – the besan ka pudla style chilla works best.

Watch Besan Chilla Video

My Tried & True Tips

• Make sure there are no lumps in the chilla batter. It should be smooth and of spoon-dropping consistency. The trick is to add water in small batches and whisk the batter continuously. Do not add too much water. We need a smooth dosa-like batter.
• Let the chilla batter rest for 10 – 15 minute s before using it.
• Use a thick heavy bottom pan, preferably cast iron or a good quality non-stick pan, for making the chilla. A lightweight pan might not yield a crisp textured besan cheela.
• Do not flip the chilla again and again while cooking . Let it get crisp and perfectly cooked from one side, flip, and cook from another side.

More Indian Breakfast Recipes

• Rava Upma
• Matar Poha
• Maddur Vada
• Methi Paratha
• Gobi Paratha
• Sabudana Vada
• Green Peas Paratha
• Spring Onion Paneer Paratha

Ingredients

Ingredients For Chilla Batter

• ▢ 1 Cup Gram Flour (Besan)
• ▢ ¼ Cup rice flour (chawal ka atta)
• ▢ 1 Cup Water (lukewarm)
• ▢ Salt to taste
• ▢ 1 Teaspoon ginger paste
• ▢ ½ Teaspoon turmeric powder
• ▢ ¼ Teaspoon asafoetida (hing)
• ▢ 1 Teaspoon red chili powder
• ▢ 1 Teaspoon cumin powder

Ingredients For Chilla Filling:

• ▢ ¼ Cup sweet corn
• ▢ ¼ Cup cabbage, shredded
• ▢ ¼ Cup finely chopped bell pepper
• ▢ ¼ Cup finely chopped onion
• ▢ 2 Tablespoon chopped fresh coriander
• ▢ Salt to taste
• ▢ 1 Teaspoon Chaat Masala
• ▢ 1 Teaspoon cumin powder
• ▢ ½ Teaspoon red chili powder
• ▢ ¼ Cup green chutney ( see recipe )
• ▢ ¼ Cup tomato ketchup
• ▢ 1 Cup paneer (cottage cheese), grated
• ▢ ½ Cup grated cheese (parmesan or cheddar)

Other Ingredient:

• ▢ ¼ Cup ghee (clarified butter)

Instructions

Prepare Besan Chilla Batter

• In a mixing bowl combine rice and grame flour. Mix nicely. Add ¼ – ½ Cup lukewarm water at a time and whisk the batter. Keep whisking the batter till it is silky smooth, lump free, and of dropping consistency. Let it rest for 10 – 15 minutes at room temperature.
• After resting time, add the seasoning, ¼ cup more water and again whisk the batter to combine all the ingredients. The chilla batter is ready.

Prepare Chilla Filling:

• Combine all the vegetables, spices, and salt in a mixing bowl. Mix nicely. Taste and add more seasoning if required. The filling for chilla is ready.

Besan Chilla – Style 1

• Heat a heavy bottom, thick pan over high heat. Once the hot fumes start coming from the pan, sprinkle water, let water evaporate, and wipe the excess water from the pan.
• Take a ladle full of chilla batter and spread it like a dosa or thin crepe in the hot pan. Drizzle a teaspoon of ghee on the edges of the chilla. Let it cook. Do not flip.
• Spread a teaspoon each of green chutney and tomato ketchup on the chilla. Add 2 tablespoons of filling, 2 tablespoon of grated paneer, and 1 tablespoon of grated cheese. Press the stuffing gently using a spatula.
• Once the chilla is crisp, fold it into a half and serve immediatley.

Besan Chilla – Style 2

• Once the chilla batter and filling are ready, combine them. Whisk the batter and add more water to get a spoon dropping smooth consistency.
• Heat a heavy bottom, thick pan over high heat. Brush the pan with a teaspoon of ghee.
• Take a ladle full of chilla batter and spread it on the pan like a pancake. It is slightly thick and uneven. Drizzle a teaspoon of ghee on chilla, cover it with a lid, and cook for 1 – 2 minutes over medium heat.
• Remove the lid, flip the chilla, and cook from other side for 10 – 20 seconds. Serve Besan Chilla immediately with chutney and ketchup.

Recipe Notes:

Nutrition

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