🌾 When Winter Mornings Smell Like Butter & Grated Gobi
Crisp on the outside, spicy and soft on the inside — Gobi Paratha is one of those dishes that defines cozy, homemade comfort.
Stuffed with freshly grated cauliflower, green chilies, and warming spices, it’s best served straight off the tawa with a dollop of makkhan (white butter) and a spoonful of achar (pickle).
🛒 What You’ll Need (Makes 4–5 parathas):
For the dough:
1½ cups atta (whole wheat flour)
Pinch of salt
Water to knead
Ghee or oil for roasting
For the filling:
1½ cups grated cauliflower (gobi)
1 green chili, finely chopped
½ inch ginger, grated
1 tbsp coriander leaves, chopped
½ tsp ajwain (carom seeds)
½ tsp amchur (dry mango powder)
½ tsp garam masala
Salt to taste
🍳 How to Make It – Hot, Spiced & Ghee-Laced
1. Prep the Filling
Squeeze excess water from grated gobi using a muslin cloth or hands.
Mix with chili, ginger, spices, and salt. Let it rest for 5 minutes.
2. Prepare Dough
Knead soft dough using atta, salt, and water. Rest for 15 mins.
3. Stuff & Roll
Take a small dough ball, roll into a disc, place 2 tbsp filling in center.
Seal and gently roll out again — medium thickness.
4. Roast on Tawa
Place on hot tawa, cook both sides with ghee/oil until golden brown spots appear.
5. Serve Hot
With curd, butter, or mango pickle. Optional: masala chai on the side.
❤️ Why Gobi Paratha Is a Forever Favorite
Seasonal, spicy, and comforting
Great for breakfast or tiffin
Tastes even better with ghee
Because cauliflower was made for stuffing!
The Pinch of Masala 