Restaurant style Gobi Paratha

Restaurant style Gobi Paratha

Today’s recipe is restaurant style gobi paratha. This is cauliflower paratha and not cabbage paratha. This is a very easy and simple recipe. Also I will share few tips and tricks to make perfect paratha. So far, we have seen lot many different paratha recipes. This is yet another simple yet yummy addition to the list. Follow this simple, detailed guide to elevate your cooking and serve your family a wonderfully crisp, fully-stuffed Cauliflower Paratha every single time.

For too long, this classic Paratha has suffered a disappointing fate: a soggy cauliflower stuffing that ruins the experience of a crisp, well-made flatbread. But we have cracked the code to making the perfect, unbelievably crispy Gobi Paratha that stays khasta all day long, just like the best restaurant-quality Indian flatbread.

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Some Interesting facts about Restaurant style Gobi Paratha :-

This is more than just a recipe; it’s a journey to creating an authentic, deeply satisfying meal in your own kitchen. Our secret begins with a specially prepared dough, enriched with semolina and gram flour, which ensures that beautifully crisp outer layer that effortlessly puffs up on the tawa. The real key, however, lies in our meticulously prepared cauliflower (Gobhi) stuffing. We walk you through the essential technique of properly draining the shredded cauliflower to extract every bit of excess moisture—a critical step that guarantees a non-soggy, perfectly textured filling. Packed with aromatic spices like garam masala, coriander powder, and a vibrant fresh ginger-chili-garlic paste, this easy-to-master Paratha recipe ensures a flavourful stuffing that spreads evenly to every edge.

Restaurant style Gobi Paratha

Print Recipe

Serves: 4 People Preparation Time: 10Minutes Cooking Time: 20Minutes 20Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 2 1/2 cup / 350 gm Wheat flour
• 2 tbsp Besan
• 2 tbsp fine Semolina
• Salt to taste
• 2~3 tbsp Oil
• 1 grated Cauliflower
• Salt to taste
• 4 tbsp Sattu flour
• Finely chopped Coriander leaves
• Garlic-Green chili thecha (4~5 Garlic cloves and 2~3 Green chilies coarsely blended)
• 1 tsp Red chili powder
• 1/2 tsp Cumin powder
• 1/2 tsp Cumin seeds
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/2 tsp Coriander powder
• Oil

Instructions

Step 1: Mix wheat flour, besan, semolina, salt and oil well together and add a little water at a time to knead semi stiff dough.

Step 2: Spread a little oil on it. Cover and rest the dough for at least 30 minutes.

Step 3: Add salt in the cauliflower and mix well. rest it for about a minute.

Step 4: Squeeze out as much water as you can from the cauliflower and transfer it into a bowl.

Step 5: Add 2 tbsp sattu flour, coriander leaves, garlic-green chili thecha, red chili powder, cumin powder, cumin seeds, garam masala, turmeric powder and coriander powder and mix everything well together. Stuffing is ready.

Step 6: Knead the dough well once to make it smooth and even. Take small portion and make it smooth and even.

Step 7: Make a Katori or vati like we make for ukadiche modak and fill in the stuffing.

Step 8: Press the stuffing well so that it reaches to the edge and fill in the stuffing again.

Step 9: Bring the edges together and seal the Katori well. Remove excess dough if any.

Step 10: Press the unda carefully on your hand so that the stuffing will spread evenly and dip it in dry flour. Roll out paratha from it.

Step 11: Heat up a skillet on medium heat and spread a little oil on it.

Step 12: Transfer the paratha on it. The side that we sealed should go on the skillet first.

Step 13: Roast the paratha well on low heat.

Step 14: When lower side is roasted well, spread oil on upper side and flip the paratha over.

Step 15: When other side is roasted well spread oil on upper side and flip the paratha over.

Step 16: When the paratha is roasted well from both sides, take it off on a wire rack. Gobi paratha is ready.

Notes

• You can blend futane or roasted chana dal into powder and use it in place of sattu flour. Or dry roast 2-3 tsp besan and use it.
• You can make around 7-8 paratha from the ingredients used.

Recipe Video

Servings

This is yet another healthy and tasty stuffed paratha recipe. It not only looks nice and tempting but also tastes super delicious. Serve it with some pickle or chutney or raita. It can be a good lunch box option too!!