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.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMake the dough
Knead the flour with ½ tsp salt and the water to a soft dough. Rest for 20 minutes.
Prepare the filling
Mix the grated cauliflower with the remaining salt and leave for 10 minutes, then squeeze out as much water as possible in a cloth. Mix with the ginger, chilies, ajwain, garam masala, amchur and cilantro.
Stuff and roll
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Cook
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Make the dough
Knead the flour with ½ tsp salt and the water to a soft dough. Rest for 20 minutes.
Prepare the filling
Mix the grated cauliflower with the remaining salt and leave for 10 minutes, then squeeze out as much water as possible in a cloth. Mix with the ginger, chilies, ajwain, garam masala, amchur and cilantro.
Stuff 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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