Gobi Paneer Paratha recipe - Cauliflower Paneer Stuffed Parathastuffed gobi paneer parantha
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Wheat flour – 2 cups
  • Cauliflower – 1 (200 grams)
  • Paneer – 125 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 3 to 4 tbsp
  • Cumin seeds – ½ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ⅓ tsp
  • Salt – 1 tsp or to taste
  1. Remove the stalk and leaves on the cauliflower, wash it thoroughly with water and then grate in a bowl.
  2. Take 2 cups of wheat flour in a bowl and add ½ tsp salt, add 1 tsp oil into it. Mix well. Add water in small portions and knead soft dough same as required for making chapatti. Almost 1 cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 to 25 minutes to set.
  3. For making the stuffing, heat 2 tsp oil in the pan. When the oil is hot, add ½ tsp cumin seeds, 1 green chilly (finely chopped), followed by ½ tsp ginger paste or ½ inch ginger (grated), 1 tsp coriander powder and sauté the masala for a while. Keep the flame low to prevent browning of the spices. Now to the spices add grated cauliflower, followed by ½ tsp salt, ¼ tsp red chilly powder and ⅓ tsp mango powder. Mix all the ingredients really well. Stir and sauté for 1 to 2 minutes.
  4. ater, grate directly the paneer in to the pan. Mix the ingredients really well and sauté for 2 more minutes. Add some green coriander as well. The stuffing is ready, turn off the flame and transfer it out in a plate or bowl.
  5. After 25 minutes, grease your hand with some oil and knead the dough again. Dough is ready and now start making the paranthas. For this, make a small lump from the dough and roll giving it a round shape. The size of paranthas can be small, big or medium as desired.
  6. Now dust the dough ball with some dry flour and roll out the parantha with 3 to 4 inch diameter and top it up with 2 to 3 tsp stuffing. You can increase or decrease the stuffing as desired, but avoid overstuffing them. Stuff the paranthas as per the size of the dough ball.
  7. Lift the parantha from all sides and seal the stuffing. Press the stuffing so that it spreads evenly all around. Dust again with the dry flour and remove the extra flour.
  8. Place the parantha on the rolling board and roll out thickly, with 6 to 7 inch diameter. Make sure you roll out the parantha very gently else it can break. Also, always roll out the parantha from the corners; it should not be thin in the center.
  9. Preheat a tawa for roasting the paranthas. When the tawa is hot, spread some oil over it and place the parantha over the heated.
  10. Parantha has turned dark on the surface, now flip the side and roast until it gets little brown spots. Now that the parantha is roasted from the other side as well, apply some oil over the upper and then turn the parantha. Apply some oil on this side as well and continue roasting the parantha until it gets golden brown spot on both sides. Paranthas is ready, take it off from tawa and place over a bowl kept above the plate else it can get soggy. Serve the parantha directly as it taste really scrumptious.
  11. Mouth drooling and super scrumptious paneer-cauliflower stuffed paranthas are ready. These tempting paranthas can be served with chutney, pickle, curd, raita or any gravy sabzi as desired.
Recipe by Indian Good Food at http://indiangoodfood.com/1699-gobi-paneer-paratha-recipe.html