Jai Shree Krishna! There’s something incredibly satisfying about biting into a warm, stuffed paratha that’s crisp on the outside and full of flavorful filling on the inside. Today, I’m sharing a simple yet delicious recipe for Gobi Paneer Paratha, a wholesome Indian flatbread stuffed with grated cauliflower and paneer (Indian cottage cheese). This recipe is perfect for breakfast, lunch, or even dinner, and pairs beautifully with yogurt, pickle, or even a dollop of butter.
What makes this paratha extra special is the combination of spiced cauliflower and soft paneer, making every bite packed with flavor and nutrition. This Gobi Paneer Paratha is soft, flavorful, and perfect for breakfast, lunch, or dinner. It’s easy to make and tastes delicious with curd or pickle. If you like parathas with yummy stuffing, you’ll love this one!
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Ingredients
For the Dough:
- Whole wheat flour – 2½ cups
- Salt – to taste
- Water – as needed
- Oil – 1 tsp
For the Stuffing:
- Oil – 1 tsp
- Ginger-green chili paste – 1½ tsp
- Hing (asafoetida) – a pinch
- Grated cauliflower – 1 medium-sized
- Grated paneer – ½ cup
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Garam masala – ½ tsp
- Wheat flour – 1 tsp (for binding)
- Salt – to taste
- Chopped coriander leaves – a handful
Method
Step 1: Prepare the Dough
- Firstly take a large bowl, take 2½ cups of wheat flour and add salt to taste.
- Gradually add water and knead into a soft, smooth dough.
- Next add 1 tsp oil, knead it once more, and cover the dough with a damp cloth.
- Let it rest for 30 minutes to ensure soft and fluffy parathas.
Step 2: Prepare the Cauliflower Paneer Stuffing
- Lets prepare stuffing, wash and roughly chop the cauliflower. Remove the hard stalks.
- Grate it finely using a grater, food processor, or chopper. Make sure it’s dry (moisture-free).
- Next heat 1 tsp oil in a pan. Add the ginger-green chili paste and a pinch of hing (asafoetida).
- Sauté for a few seconds and then add the grated cauliflower.
- Then add all the spices: ¼ tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala. and salt to taste.
- Mix everything well and cook on medium heat until the mixture turns dry. Do not overcook the cauliflower.
- Add 1 tsp wheat flour to absorb any extra moisture and help with binding.
- Turn off the heat. Now add ½ cup grated paneer and lots of fresh coriander leaves. Mix well.
- Stuffing is ready.
Step 3: Assemble the Parathas
- After 30 minutes, knead the dough. Divide the dough into equal-sized balls (pedas) and let them rest for 5 minutes.
- Now take one dough ball, dust it with dry flour, and roll it into a small disc.
- Then place a generous amount of stuffing in the center.
- Gather the edges and seal it well, removing any extra dough from the top.
- Flatten it slightly with your hands and then gently roll it out into a paratha. Dust with flour as needed to avoid sticking.
Step 4: Cook the Paratha
- Heat a tawa (flat griddle) on medium flame. Place the rolled paratha on the hot tawa.
- Cook one side until light brown spots appear, then flip.
- Apply ghee, butter, or oil on both sides and cook until golden and crisp.
- Repeat for all parathas.
Serve hot Gobi Paneer Parathas with curd, pickle, or even a cup of masala chai. They’re perfect for lunchboxes or lazy weekend brunches!
Tips & Tricks:
- Dry the cauliflower well after grating to avoid soggy stuffing.
- Adding a bit of wheat flour to the stuffing helps absorb moisture and prevents the parathas from breaking while rolling.
- Let the stuffing cool completely before using it, so the dough doesn’t become sticky.
- Don’t overfill the paratha or it might tear while rolling.
- If you’re new to making stuffed parathas, start with less stuffing and increase as you get comfortable.
- For extra flavor, you can add a little amchur (dry mango powder) or chat masala to the stuffing.
- Always keep the dough covered to prevent it from drying out.
