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Crispy on the outside and flavorful within, Gobi Paratha is a beloved Indian stuffed flatbread. This filling vegetarian dish is perfect for family breakfasts and pairs beautifully with yogurt and pickle.
In a large bowl, mix whole wheat flour with 0.5 tsp salt, then gradually add water and knead for about 8 minutes to form a soft, smooth dough. Cover and rest for 30 minutes.
Grate or finely chop cauliflower florets. Sprinkle with a pinch of salt and let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
Heat 2 tbsp ghee in a skillet over medium heat. Add cumin seeds and sauté for 30 seconds until fragrant. Stir in grated cauliflower, green chili, coriander, and garam masala. Cook on medium-high, stirring often, for 4-5 minutes until just tender and any moisture has evaporated. Remove from heat and let cool, then mix in chopped cilantro.
Divide the dough and cauliflower filling each into 4 equal portions. Roll each piece of dough into a 5-inch circle, place a portion of filling in the center, and carefully pinch edges to seal. Gently flatten and roll into a 7-inch paratha, applying even, gentle pressure to avoid tearing.
Heat a heavy skillet or tawa over medium-high. Cook each paratha for 1–2 minutes per side until golden brown spots appear, brushing both sides with ghee or butter. Serve hot with yogurt and pickle.
