Gobhi Ka Paratha is best enjoyed during winter when the gobhi is abundantly harvested all over India. Although gobhi is available all most all-round the year but the winter crop is the tastier.
This is a very popular breakfast of the people of Punjab. Nobody loves gobhi ka paratha more than Punjabis. Have it with a katori of dahi (cup of plain yogurt), ghar ka makkhan (homemade butter) and achar (pickle).
You may like to try our other similar recipes like Aloo Methi Ka Paratha, Palak Paneer Ka Paratha (Spinach Bread Stuffed With Cottage Cheese), Aloo Pyaz Ka Paratha (Potato And Onion Stuffed Bread) and Chawal Ka Paratha.
Prep time: 10 minutes
Total time: 15 minutes
Ingredients for Gobhi Ka Paratha
Atta dough to make paratha
Ghee or oil for paratha
For the stuffing
1 cup gobhi grated (grated cauliflower)
1 green chilli chopped fine
1” piece of ginger grated
1 tablespoon coriander chopped
½ teaspoon jeera (cumin)
½ teaspoon chilli powder
1 teaspoon coriander powder
½ teaspoon amchur (dry mango powder)
Salt to taste
Directions for Gobhi Ka Paratha
- Mix all the ingredients for the stuffing.
- Take lemon size ball from the dough; roll it to 3”diameter with the help of dry flour.
- Place a spoonful of the stuffing and close by bringing together the dough to form a ball again.
- Flatten the ball and roll to a thick paratha.
- Place on a hot griddle and flip after it is roasted a little.
- Apply ghee and flip again and apply ghee to this side also.
- Remove when roasted well on both the sides.
