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Gobi (Cauliflower) Paneer Paratha
By
DK
on Dec 24, 2009
Indian Paratha is famous - for good reason. Fluffy flatbreads with delicious fillings. Creativity is the name of the game - almost anything and everything goes for filling up these paratha. There are of course famous versions just like in any type of dish. Most known variety includes Gobi Paratha where "Gobi" in Hindi means Cauliflower. Fresh Cauliflower grated and mixed with aromatic spices are used as a filling in this type. Paneer is a star in my household - we enjoy it with so many variations that its become a staple. I add grated paneer to this mix to make Gobi Paneer Paratha. Its optional of course and you can skip it for this recipe to make the traditional favorite. But adding paneer never spoiled a dish in my kitchen - it only makes anything taste all the more better ;)There is nothing to talk or sing praises with - the dish says it all :) Lets go to the recipe shall we?
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: Under 15 min
Serves: 4 people
Yield: Makes around 8-10 parathas
Ingredients
- For the Bread/Paratha
- 1 cup wheat flour
- 1 cup all purpose flour
- salt to taste
- 1 tsp cumin seeds
- 1 tsp ghee (or oil/melted butter)
- enough milk to bind the dough
- For the filling
- 1 cup grated cauliflower
- 1 cup grated paneer
- 1-2 green chillies, sliced thinly (or as per taste)
- 1-2 tbsp cilantro, chopped
- 2 spring onions, greens and whites sliced thinly
- little salt (adjust accordingly since dough also has salt)
Method
1
Lets start with the dough. Mix the flours along with salt and cumin.
2
Now add the oil/ghee and enough milk into a well in the center of the dough and mix until it becomes a pliable dough.
3
Place it on a lightly floured surface and knead the dough well until smooth. Add more flour if its sticky or little ore oil/milk if too dry. Set this aside to test for 10-15 minutes. Its not necessary but little bit of sitting makes it work better.
4
Meanwhile mix all the ingredients for the filling together.
5
Now take a small piece of the dough - size of lime and roll it in your hands to make a small ball. Keep some flour nearby since you would require constantly for dusting. Now dust this ball with little flour, place it on a floured surface and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more.
6
Now take a small amount of the filling, press it together to form a small ball. Make sure this filling is a little smaller than the circle you made with your dough. Place this in the center of the circle.
7
Bring the ends of the dough upwards enclosing the filling on all sides. Pinch the dough together on the top to cover the filling completely.
8
Once covered, with your palm press it down to flatten the dough.
9
Make sure the filling is covered well.
10
Now slowly using a rolling pin flatten the bread. Be gentle with it, you dont want the filling bursting all over the seams (not that it really matters as far as taste goes!! - but just for presentation make sure the filling is still within the cover)
11
The thickness of the paratha (flatbread) depends on the preference - Usually they are thicker than regular roti. I like making mine small and thick :)
12
In a non stick skillet (Tava), on medium heat, place the paratha and trickle down ghee/oil on all its sides and a little on top.
13
Let it sit for 2-3 minutes or until you see it browning beneath. Once done, turn it and cook for another 2-3 minutes (or until done). You dont have to add ghee/oil again.
Traditionally it is served with some ghee or butter and spicy Indian pickle. Even simple raita would work very well. Make sure you side dish is lighter since parathas are heavy themselves. A spicy dal would be perfect too. Serve hot.
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19 Responses to “Gobi (Cauliflower) Paneer Paratha”
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Great recipe, thank you for sharing! I’ve never made stuffed parathas before & have one doubt, do you cook/steam the gobi before grating it. Or is cooking it in the paratha itself enough? Since for aloo parathas you must boil+mash the potatos my mom is of the opinion that the same thing has to be done here, though I’m not sure.
Thank you for your help!
Totally valid question. Many ppl parboil the cauliflower, esp. when they use florets which they later mash when soft. Since I am grating into fine pieces, I find that cooking right inside the parathas works pretty well and it cooks cos of its small size. –DK
This is in response to query from Hilda Moustakas.
Whenever we are making any stuffed paranthas in large quantity. We roll out the parantha and put it on non-stick skillet (tava) (Step 12 above) and do not apply oil/Ghee.
Leave it there for brown spots on both sides and remove from the skillet.
Let these cool and then you could leave these, wrapped in aluminium foil, in the refrigerator.
The time you have to cook, take out and let these come to the room temperature and thereafter follow the step 12+13, namely apply oil/ghee and cook on both sides
By the way these paranthas will be crispier, compared to if one follows start to finish steps.
Merry Xmas and surprise your Indian Daughter In Law
Season’s greetings.
I will be making these for our Xmas eve dinner, however, I am wondering if I could make them ahead of time and then cook them before dinner? I want to surprise my daughter in law, since she is a vegetarian and from India. Hopefully she will like them as she has other dishes I have prepared for her.
Hi,
First timer struggle with the gobi stuffing, as addition of salt makes the gobi sweat and subsequent paranthas, the stuffing has a tendency to come out from all corners and it is quite messy
Two ways – either sprinkle the salt only just before closing the stuffing, in the sense just before rolling out the parantha, second option is roll out two thin plain rotis, then on the one roti on the board, apply little ghee/oil and evenly spread the stuffing, then cover with the second plain roti(leave around 1/2 Cm gap towards the circumference), press from all sides and go ahead with cooking the parantha, as mentioned in the recipe.
Last but not the least, Gobi is notorious for making a lot of gas in the stomach, and hence all north indians use ginger, whenever Gobi is cooked in any form. Imperative in the stuffing also we use grated ginger and as I had mentioned some earlier time, with Gobi, try using ajwain with the stuffing.
Happy cooking.
GP
These look fantastic- I can’t wait to try them. Have you made parathas the day before you actually cook them? Can I do this and refrigerate overnight so they’re ready to cook? Thanks!
salam
me kema paratha kese banawon apne lye…………jaldi reply……….karna me wait karonga.
why do you add milk for making the dough
Can I use cottage cheese?
I made this…but just added some red chilli powder and garam masala….my husband loves it spicy. It turned out real nice…i cook gobhi paratha all the time but my husband loved this paneer and gobhi combination. Thanks!
hey what do u use to grate the cauliflower?? is it the manual indian style grater?? or it is machine.
Manual Indian style grater
–DK
nice pictures….. it tempt me to do….
tried it… very nice and soft…actually my hubby not much interested in chappathi….. but he asked one more…………iam very happy thank u.
Those look great, so, so tasty!
The parathas looks absolutely delectable. I anyway enjoy parathas in any form.
Happy Holidays!
Thats a delicious combination for paratha..looks wonderful and Happy holidays DK..
Happy Holidays!
Wish you and your family a happy and prosperous New Year and a great blogging year ahead!
Gobhi-paneer paratha sounds and looks delicious. Adding grated paneer is a great idea as it will make the filling stick together instead of falling apart. Will give this a try soon. Happy Holidays, hope you have a fun time.
They Look veryyyyy yummy. I wanted this recipe as I making this week as Paratha week. Thanks for the detailed recipe.
Wow.. it looks absolutely yumm.. and its such a coincidence that I made this dish yesterday.. The pictures are great.
Do you use a light box or something to get the right lighting for the pics???
Thanks Nithya
I am yet to buy the light box and dont have any of those fancy equipments. Most of the pics are taken during day light and the ones at night are taken by tubelight (!!!) I know, its an embarrassment for me to even admit it, but as my husband quips often, I love cooking more than taking photographs 
The minute I go into photography will be the day I will think of buying all those equipments which makes everything looks ethereal and more beautiful than it really is 
— DK