Gobi Ka Paratha - Stuffed Indian Bread Recipe - Popular Punjabi Recipe By Ruchi Bharani

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

cauliflower

🥗Healthier: broccoli

💰Cheaper: cabbage

Broccoli offers similar texture, while cabbage is often less expensive.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper reduces heat while adding sweetness, jalapeño is often cheaper.

Prepare dough by mixing whole wheat flour and salt in a bowl.

Add water gradually and knead until smooth; let rest for 30 minutes.

Grate cauliflower and squeeze out excess moisture.

Heat oil in a pan and sauté chopped onion until translucent.

Add grated cauliflower, green chili, ginger, garlic, cumin seeds, coriander leaves, black pepper, turmeric powder, and salt; cook until soft.

Let the filling cool and then form into small balls.

Divide the rested dough into equal portions and roll into small circles.

Flatten a dough ball, place a filling ball in the center, and fold the edges over.

Roll gently to form a flatbread, ensuring the filling stays inside.

Heat a skillet over medium heat and cook the paratha on both sides until golden brown, brushing with ghee or butter.

Serve hot with yogurt or pickle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens