Gobi Paratha (Cauliflower Stuffed Flatbread)

Flaky, golden-crusted parathas stuffed with spiced cauliflower — the classic Punjabi breakfast, served with butter and pickle.

Prep Time 20

Cook Time 30

Total Time 50

Servings 4

For the Dough: 2 cups Whole Wheat Atta, a pinch of salt, 1 tsp ghee, and the reserved cauliflower water (or plain water)
For the Stuffing:2 cups Cauliflower (grated and squeezed dry).1 tsp Ajwain (carom seeds).1 tbsp Ginger (finely chopped).2 Green Chillies (chopped).½ tsp Amchur (dry mango powder) for tang.½ tsp Garam Masala.A handful of Fresh Coriander (chopped)
For Roasting: Ghee or butter

Knead: Mix flour, salt, and ghee. Gradually add water to form a soft, pliable dough. Let it rest for 15 minutes this "relaxes" the gluten so it stretches without tearing.
Prep Stuffing: Mix the dried cauliflower with spices and herbs just before you are ready to roll. If the mixture sits too long, it will start releasing water again.
Stuff: Take a lemon-sized ball of dough, flatten it, and place 2-3 tbsp of stuffing in the center. Pleat the edges together, pinch off the excess dough, and seal it tight.
Roll: Sprinkle some flour and roll gently. Use a "left-forward, right-backward" motion to spread the filling evenly to the edges.
Roast: Place on a medium-hot tawa. Once bubbles appear, flip it. Apply ghee to both sides and press down with a spatula until golden-brown spots appear and the edges are crisp.
Serve: Top with a blob of white butter. Serve with chilled dahi (yogurt) and tangy lemon pickle.
Stalk Sabzi: Don't discard the thick cauliflower stalks! In the 2026 "Use-Up" economy, we value every part of the plant. Peel the tough outer layer of the stalks, dice the tender inner core, and sauté them with mustard seeds and turmeric for a crunchy side dish the next day.