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Gobi Paratha Sabzi is a flaky, stuffed Indian flatbread that's pan-fried to golden perfection with butter or ghee. This hearty vegetarian bread is a satisfying family breakfast or dinner accompaniment.
Boil the potato until fork-tender, peel, and mash thoroughly for a smooth stuffing.
Grate the cauliflower finely and squeeze out excess moisture to prevent soggy stuffing.
In a skillet over medium heat, melt 1 tbsp butter and toast the cumin seeds until fragrant; add green chili, sauté 1 minute, then mix in the grated cauliflower and mashed potato.
Season the filling with salt, red chili powder, and garam masala; cook over medium-high heat, stirring constantly, until any moisture evaporates and mixture looks dry. Cool completely, then mix in fresh cilantro.
Prepare the dough by kneading whole wheat flour with a pinch of salt and enough water for a soft, pliable dough. Rest, covered, for 20 minutes.
Divide dough and filling into equal portions. Roll a dough ball into a small disk, place the filling, then pinch it closed and gently roll out into a thin circle, dusting with flour if needed.
Heat a skillet (tawa) to medium-high; place the paratha, cook 1–2 minutes per side until spotted brown, then brush with butter and cook another 30 seconds for crispness.
Repeat with remaining dough. Serve hot with a dollop of butter and plain yogurt.
