Sunday, November 18, 2012

All the way from Punjab...

Recipe: Gobi Paratha (Indian bread with spicy Cauliflower filling)

I have always had a soft corner for Punjabi cuisine. Love everything about them, their flavour, richness  and of course,their easy ingredients.

My favourite amongst their cuisine, are their  stuffed rotis and parathas.....and of that, the ones I adore are Aloo Parathas, Gobi Parathas, Methi and Palak Parathas.... Hmmm love them anytime.

And the best thing about these parathas are that they do not need any special side dishes and are so absolutely delectable with some raita, or even some plain yogurt and pickle.

Though both aloo and gobi parathas are frequenters at my home, I have a special preference for the cauliflower variant. The first major reason  being Cauliflower having lesser carb content than Potato and the other one is that, you see, cauliflower has never been a favourite with anybody at home, but when packed inside a paratha, everybody just loves it :) ....

This post had been lying in my draft for a long time now, but my health and my busy schedules had kept me posting them...... I am so glad that its finally going to see some sunlight !!!



For the filling:
Cauliflower - 1 medium sized minced
Ginger - 1 tbsp grated
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Amchur powder or dry mango powder - 1/2 tsp
Ajwain - 1/2 tsp
Cilantro leaves chopped - 1/4 cup
Mint leaves chopped - 1 tbsp
Green chilly as per need
Oil - 1 tbsp

For the dough:
Wheat flour/atta - 2 cups
Water - a needed
Salt a per taste


Mix wheat flour, salt and water and knead well to get a soft and pliable dough.

Heat oil in a wok and add ajwain seed. Wait for it to crackle.
Now add ginger and sauté till the raw smell is off, now thrown in some chopped green chillies and mix well.
Tip in the minced cauliflower, all the powders and salt and then cover and cook for a minute or 2.
Add chopped cilantro and mint leaves and stir well.
Now cook without the lid , stirring constantly till the cauliflower gets cooked well. This will take just a few minutes as the cauliflower gets cooked quite fast.
Remove from flame and leave to cool before filling the dough.

Make lemon sized balls out of the dough and flatten it out using a rolling pin. Fill it up with a tablespoon of cauliflower masala and then carefully seal it up with the dough and remake a ball out of the flattened dough.
Roll out the dough carefully to make 1/2 inch thick disc.
Meanwhile heat a pan. Place the paratha carefully on it a cook on either sides till it turns golden brown.
Repeat with the rest of the dough and masala.
Remember to keep the parathas warm till serving time.

Serve with a blob of butter along with some raita/ yogurt and pickle or with any side dish of choice.
Some suggestions:
Easy chilly paneer
Kashmiri Dum aloo
Butter Chicken
Kadai Mushroom


  1. Delicious paratha..yummy:)
    Regarding the link misha,Its from our baking group..I can't edit the linky dear,its done by Swathi..I just shared the recipes posted by other bakers in the group:)
    Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey

  2. Thanks Julie for the comment and letting me knw abt the linky :) loved ur rolls