Gobi Paratha (Pain Farci au Chou-Fleur)
Un petit-déjeuner d'hiver du Pendjab : galette de blé complet farcie de chou-fleur râpé épicé, dorée au ghee.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the dough
Mix the flour with ½ tsp salt, then add the water a little at a time and knead for about 5 minutes into a soft, smooth dough. Cover and rest for 20 minutes.
- 300g chapati flour
- ½ tsp salt
- 200ml water
✅ C'est prêt quand : dough is soft, smooth, and springs back when poked
Prepare the filling
Mix the grated cauliflower with the remaining ½ tsp salt and let sit for 10 minutes, then squeeze out as much liquid as possible using a clean cloth. Stir in the ginger, chilies, ajwain, garam masala, amchur, and cilantro.
- 400g cauliflower
- ½ tsp salt
- 1 tbsp ginger
- 2 green chilies
- ½ tsp ajwain
- 1 tsp garam masala
- 1 tsp amchur
- 3 tbsp cilantro
✅ C'est prêt quand : cauliflower is dry and crumbly, filling holds together when pressed
Fill and roll
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Cook
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Make the dough
Mix the flour with ½ tsp salt, then add the water a little at a time and knead for about 5 minutes into a soft, smooth dough. Cover and rest for 20 minutes.
- 300g chapati flour
- ½ tsp salt
- 200ml water
✅ C'est prêt quand : dough is soft, smooth, and springs back when poked
Prepare the filling
Mix the grated cauliflower with the remaining ½ tsp salt and let sit for 10 minutes, then squeeze out as much liquid as possible using a clean cloth. Stir in the ginger, chilies, ajwain, garam masala, amchur, and cilantro.
- 400g cauliflower
- ½ tsp salt
- 1 tbsp ginger
- 2 green chilies
- ½ tsp ajwain
- 1 tsp garam masala
- 1 tsp amchur
- 3 tbsp cilantro
✅ C'est prêt quand : cauliflower is dry and crumbly, filling holds together when pressed
Fill and roll
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Stuffed parathas are a cornerstone of Punjabi breakfasts, and the filling changes with the season — radish (mooli) and cauliflower (gobi) in winter, potatoes all year round.
Gobi paratha is one of the most loved, especially in North Indian winters when cauliflowers are at their best.
⭐ Why It's Famous
Crisp, buttery and gently spiced, gobi paratha is winter comfort on a griddle.
💡 Fun Fact
Squeezing the water out of the grated cauliflower is the secret — wet filling is the main reason stuffed parathas tear.
Punjab
31.63°N, 74.87°E
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