By Krati Purwar
June 19, 2025
Punjabis and North Indians love devouring stuffed parathas for breakfast. They are heavy, delicious, and often relished with curd. Since the weekend is around the corner, note this gobi paratha recipe for a fulfilling breakfast at home.
2 cups grated gobi Salt to taste 2 cups atta Water as needed ½ tsp red chilli powder ¼ tsp garam masala 1 tsp coriander powder 1 tbsp coriander leaves 1 tsp ajwain
Take a gobi and grate it, not just the florets but a little part of the juicy stems.
Add salt to gobi and keep it aside to release water. Drain it and add powdered spices.
Meanwhile, knead a soft dough with ajwai, atta, salt, and water. Let it rest.
If the gobi blend is still watery, you can saute it for a couple of minutes in a wok in high heat.
Stuff the gobi mixture into small atta balls and roll them into a paratha.
Roast the paratha on a hot griddle and serve it with a butter slice on top and raita on the side.