Crispy, flaky, and soft—here’s how to make authentic Punjabi gobi parathas at home, with five key tips for nailing them every time.
⏱ Cooking Time: 20 mins
🍃 Veggie-Friendly
🔗 Full recipe below & soon on: www.badandbhaji.com
A golden, buttery paratha stuffed with spiced cauliflower and chilies, perfect with yogurt and pickle. Let’s get rolling!
Ingredients (Makes 9 parathas)
For the Dough:
400g atta (whole wheat flour), plus extra for rolling
300ml water
For the Filling:
200g cauliflower florets (washed)
1-inch piece of ginger
3 finger chilies
½ tsp cumin seeds
½ tsp salt
½ tsp garam masala
For Cooking:
Melted ghee, butter, or oil
Method
1. Make the Dough
In a large bowl, add atta.
Gradually add water, kneading until a rough dough forms.
Knead gently with your knuckles for a minute or two.
Cover and let the dough rest for 10 minutes.
Knead again for 3 minutes until soft, pliable, and slightly sticky.
Place in a container and refrigerate for at least 1 hour.
2. Prep the Filling
Blitz cauliflower, chilies, and ginger in a food processor or grate finely.
Mix in cumin seeds, salt, and garam masala.
3. Shape the Parathas
Remove the dough from the fridge and dust your surface with flour.
Divide into 9 equal pieces (about 100g each).
Roll each piece into a ball, coat in dry flour, and flatten into a 4-inch circle.
Brush lightly with melted ghee/butter/oil.
Place 1 heaped tablespoon of filling in the center.
Fold the edges inward to seal, forming a square. Be gentle to avoid tearing.
Let the shaped dough rest for a few minutes before rolling.
4. Cook the Parathas
Heat a tawa or non-stick pan over medium heat.
Dust a shaped paratha with flour and gently roll into a 6x6 inch square.
Place on the hot pan. After 1 minute, or when brown spots appear, flip.
Apply ½ tsp ghee/butter/oil to the top side.
Flip again and apply more ghee to the other side.
Flip once more until golden brown and slightly puffed up.
5. Serve & Enjoy!
Stack the parathas in a clean tea towel to keep warm.
Brush with butter before serving.
Best enjoyed with natural yogurt and pickle!
Tips for Perfect Parathas
✔ Rest the dough—makes rolling easier and gives a softer texture.
✔ Don’t over-knead—cauliflower releases water, so the dough can get sticky.
✔ Use ghee for max flavor—but butter or oil work too!
Kommentare