Gobi Paratha With Yogurt & Pickle Recipe

Make dough

In a large bowl combine 2 cups whole wheat flour and 1/2 tsp salt. Add 1 tbsp oil and mix until crumbly. Gradually add about 3/4 cup water and knead into a soft, smooth dough (about 4–5 minutes). Dough should be pliable but not sticky. If too dry add a little water, if too sticky add a tsp of flour.

Cover the dough with a damp cloth and rest for at least 20 minutes while you prepare the filling.

Prepare cauliflower

Trim and wash a medium cauliflower. Grate finely using a box grater or pulse in a food processor to get about 3 cups grated florets. Avoid over-processing to a paste; aim for rice-like shards.

Cook filling

Heat 1 tsp oil in a skillet over medium heat. Add the grated cauliflower and sauté for 4–6 minutes, stirring frequently, until moisture reduces and raw smell is gone. The cauliflower should be softened but not mushy.

Season filling

Add 1 finely chopped green chili, 1 tsp grated ginger, 3 tbsp chopped coriander, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1/2 tsp roasted cumin powder, 1/2 tsp amchur powder (or 1/2 tsp lemon juice), and 3/4 tsp salt. Cook for another 1–2 minutes to bloom the spices and evaporate any excess moisture. Taste and adjust salt or amchur/lemon for tang. Remove from heat and let the filling cool to room temperature.

Optional: squeeze any remaining moisture out of the cooled filling using a clean kitchen towel or strainer to prevent soggy parathas.

Portion dough

Divide rested dough into 8 equal portions (for 4 parathas) or 4 equal portions for 2 larger parathas. For this recipe (2 pcs), divide into 4 portions and use two portions per paratha if you prefer larger discs; otherwise divide into 4 and make 2 by using 2 portions each. Roll each portion into smooth balls and keep covered to prevent drying.

Roll and stuff

Lightly dust a rolling surface with flour. Take one dough ball (or two joined, if making larger paratha) and roll into a 4–5 inch circle. Place about 1/3 to 1/2 cup of the cooled gobi filling in the center (adjust quantity based on paratha size). Bring the edges together to seal the filling completely, pinch off excess dough, and flatten gently. Dust and carefully roll out the stuffed ball into a 6–7 inch circle, applying even gentle pressure so the filling doesn’t burst out. Use additional dry flour sparingly to prevent sticking.

Cook on tawa

Heat a heavy skillet or tawa over medium-high heat until hot. Carefully transfer the rolled paratha onto the tawa. Cook for about 30–45 seconds until small bubbles form, then flip. Apply a little ghee or oil (about 1/2 tsp) to the cooked side, flip again and press gently with a spatula, cooking for another 30–45 seconds. Repeat flipping and apply remaining ghee/oil to cook both sides until golden brown spots appear and edges are crisp (total 2–3 minutes per paratha). Adjust heat as needed so paratha cooks through without burning.

Keep cooked parathas wrapped in a clean kitchen towel or in a covered container to retain warmth and softness while you cook remaining ones.

Serve hot gobi parathas immediately with chilled plain yogurt and 2 tbsp of Indian mango or mixed pickle on the side.

To eat: tear a piece of paratha, dip in yogurt and have a little pickle for tang. Parathas are best served fresh but can be stored in the refrigerator for up to 2 days and reheated on a skillet.