Zirakhpur Breakfast | Gobi ka Paratha

Zirakhpur Breakfast | Gobi ka Paratha is a stuffed Indian flatbread. Spiced cauliflower makes delicious stuffing for this paratha.

Are you guys wondering why I am posting Zirakpur Breakfast? Z is the last alphabet in our alphabetical order and I have done a marathon with A to Z on Breakfast on Indian Streets. I have two more alphabets X and Y, the posts for these will follow soon.

Zirakpur is a satellite town, in Mohali District, Punjab, neighboring Mohali, Chandigarh in India. In my search, I found Gobi Paratha as one of the most popular street breakfasts. I like this Punjabi paratha with a dollop of butter. The stall sells paratha with Chole, Dahi, Salad, and Pickle.

To make this Gobi Paratha use whole wheat flour and use raw grated cauliflower stuffing. I first rub in the salt and let it sit for a few minutes. I then squeeze the extra moisture and spice it nicely with green chili and ginger. Coriander adds to the freshness and mint makes it super flavorful. A little dry mango powder or chat masala gives the paratha a tangy twist.

The Gobi Paratha is served as street food in Northern India. It is usually served for breakfast, but it makes an excellent lunch too. The paratha is served as a complete platter, along with Chole, Dahi, Salad, and Pickle. I added the Punjabi sweet, Tosha also.

I make the Gobi Paratha in two different ways. The first version is where I stuff raw grated cauliflower. In the second version, I use cooked Gobi and make a qeema of it. Check the recipe, it is very different and unique.

Zirakpur Breakfast | Gobi ka Paratha

Ingredients required to make Zirakpur Breakfast | Gobi ka Paratha

Dough
Wheat Flour: Use whole wheat flour for a healthy, nutritious paratha. If you prefer Maida, you can use it too. Multigrain flour works well too.
Oil; any cooking oil is fine.
Salt: Just add a pinch of salt.
Water: Water is required to knead the dough.

Stuffing
Cauliflower: Choose a clean cauliflower head, and check inside for worms. Always immerse it in salted warm water to discard any worms.
Green Chilly: I prefer to use the dark green variety as it is spicy and flavorful.
Coriander Leaves: They lend a freshness to the paratha.
Mint Leaves: The mint leaves add a wonderful aroma and flavor to the stuffing.
Dry Mango Powder: This will add a little tartness, I sometimes substitute it with chaat masala.
Salt: As per your taste, do taste the stuffing, as we squeeze out the water after rubbing it in the grated cauliflower.

How to make Zirakpur Breakfast | Gobi ka Paratha

Dough for Paratha

First, we will make the dough for the parathas. We will combine whole wheat flour, a teaspoon of oil, and salt to taste. Mix everything very well and knead it into a soft dough. Cover and keep aside for about 20 minutes.

Cauliflower Stuffing

Wash and check the cauliflower for any worms. after cleaning it well soak it in warm salted water for 10 minutes. Rinse and dry it with a kitchen towel.

Grate the cauliflower using a fine grater. Sprinkle salt and rub it well with your hands. Leave it for just 5 minutes. Now using a muslin cloth squeeze the grated cauliflower. Do not squeeze too much as it will make the stuffing very dry.

Remove the squeezed cauliflower in a bowl, and add finely chopped green chilly, ginger fresh coriander leaves, mint leaves, and some dry mango powder or chat masala. Mix well. Divide the stuffing into 4 equal parts.

Rolling and Stuffing the Paratha

Knead the dough once again and divide the dough into 4 equal portions and make balls. Roll out one ball into a 4′ disc, using some dry wheat flour.

Apply ghee on this circle, sprinkle some red chilly powder, and spread it. Sprinkle dry flour. Now place one portion of the Gobi stuffing in the center of the circle, and sprinkle some flour again. This will help to absorb the moisture that is released from the cauliflower.

Bring together all the sides and seal it tightly. Make sure the paratha is well sealed.

Now dust it into the dry flour and press gently with your hands to make a flat circle.

Roll again, very gently and evenly into a circle of 7-8” in diameter.

Cooking the Gobi Paratha

Heat a nonstick griddle, and let the paratha cook, once it is partially cooked, flip the paratha. Similarly, cook the other side too. Now flip back and apply ghee, a little generously. Flip back and again apply ghee. Let the paratha cook and become crisp. Remove and serve it hot.

Similarly, make the rest of the parathas.

Zirakhpur Breakfast | Gobi ka Paratha

Serving Suggestions

Gobi ka Paratha tastes super delicious on its own, but you can serve it with –

Storage Suggestions

I like to serve this paratha right off the griddle, with a dollop of butter. To make work easy, you can store the semi-cooked parathas. Half cook the paratha for 15 seconds on each side, without oil. Stack them by keeping butter paper in between and freeze them in freezer-safe bags. When consuming cook on medium flame with ghee or oil till golden.

Tips and Suggestions to Make a Good Punjabi Paratha

  • Knead a soft dough for paratha, you can never stuff a paratha with a hard dough.
  • Let the dough rest, resting will allow it to become smooth and elastic. Keep the dough covered.
  • Apply a generous layer of ghee before stuffing. This will make the paratha soft and enhance the flavor.
  • Sprinkle the dry flour before and after adding the stuffing. It will absorb the moisture from the stuffing.
  • The Paratha should be well sealed.
  • Always roll gently so the stuffing spreads evenly.
  • Make sure the griddle is hot enough before placing the paratha on it.
  • While cooking the paratha keep the flame low to medium. The high flame will burn it and the low flame will make it hard.
  • Be generous with ghee or the fat you are using to get that crisp, golden paratha.
  • A dollop of butter will take the paratha to another level.

Let us check the other breakfasts that I posted in this series :

A -Z Breakfast on Indian Streets

January

Amritsar Breakfast | Chola Poori

Bhavnagar Breakfast | Chana Moth

Chandigarh Breakfast | Matar Paneer Paratha

February

Delhi Breakfast | Bedmi Poori

Eklingji Breakfast | Mirchi Vada

Faridabad Breakfast | Katlambe Aloo Chole

March

Ghaziabad Breakfast | Poori Sabzi Halwai Style

Haridwar Breakfast | Chola Aloo Poori Thali

Indore Breakfast | Poha Jalebi

April

Jamnagar Breakfast | Bhareli Poori

Kolkata Breakfast | Pitai Paratha with Ghughni

Lonavala Breakfast | Vada Pav

May

Morbi Breakfast | Poori Shaak Ganthiya

Nashik Breakfast | Misal Pav

Okha Breakfast | Channa Chevdo

June

Patna Breakfast | Poori Sabzi Thali

Qadirpur Breakfast | Kachori Aloo Sabzi

Rajkot Breakfast | Dal Pakwan Samosa

July

Shimla Breakfast | Aloo Sandwich

Thane Breakfast | Puneri Misal Pav

Ulhasnagar Breakfast | Dal Pakwan Street Style

Valsad Breakfast | Bataka Bhaji Pav

Wayanad Breakfast | Kadla Curry

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5 from 2 votes

Zirakhpur Breakfast | Gobi ka Paratha

Zirakhpur Breakfast | Gobhi ka Paratha is a stuffed Indian flatbread, that is stuffed with spiced cauliflower.
Course Breakfast, Brunch, Lunch
Cuisine Indian Cuisine, North Indian Cuisine, Punjabi Cuisine
Keyword Easy Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Griddle / Tava
  • Grater
  • Mixing Bowls

Ingredients

Dough

  • 1 cup Whole Wheat Flour
  • 1 teaspoon Oil
  • Salt to taste
  • Water for kneading

Cauliflower Stuffing

  • 1 big head Cauliflower 750 gms
  • Salt to Taste
  • 2-3 Green Chilly finely chopped
  • Small piece Ginger finely chopped
  • Few Mint Leaves chopped
  • 1/4 cup Coriander Leaves chopped
  • 1/2 teaspoon Dry Mango Powder or Chaat Masala
  • 1/2 teaspoon Red Chilly Powder

Other Ingredients

  • Dry Flour for rolling
  • Ghee for roasting
  • Butter for serving

Instructions

Dough for Paratha

  • First, we will make the dough for the parathas. We will combine whole wheat flour, a teaspoon of oil, and salt to taste. Mix everything very well and knead it into a soft dough. Cover and keep aside for about 20 minutes.

Cauliflower Stuffing

  • Wash and check the cauliflower for any worms. after cleaning it well soak it in warm salted water for 10 minutes. Rinse and dry it with a kitchen towel.
  • Grate the cauliflower using a fine grater. Sprinkle salt and rub it well with your hands. Leave it for just 5 minutes. Now using a muslin cloth squeeze the grated cauliflower. Do not squeeze too much as it will make the stuffing very dry.
  • Remove the squeezed cauliflower in a bowl, and add finely chopped green chilly, ginger fresh coriander leaves, mint leaves, and some dry mango powder or chat masala. Mix well. Divide the stuffing into 4 equal parts.

Rolling and Stuffing the Paratha

  • Knead the dough once again and divide the dough into 4 equal portions and make balls. Roll out one ball into a 4′ disc, using some dry wheat flour.
  • Apply ghee on this circle, sprinkle some red chilly powder, and spread it. Sprinkle dry flour. Now place one portion of the Gobi stuffing in the center of the circle, and sprinkle some flour again. This will help to absorb the moisture that is released from the cauliflower.
  • Bring together all the sides and seal it tightly. Make sure the paratha is well sealed.
  • Now dust it into the dry flour and press gently with your hands to make a flat circle.
  • Roll again, very gently and evenly into a circle of 7-8” in diameter.

Cooking the Gobi Paratha

  • Heat a nonstick griddle, and let the paratha cook, once it is partially cooked, flip the paratha. Similarly, cook the other side too. Now flip back and apply ghee, a little generously. Flip back and again apply ghee. Let the paratha cook and become crisp. Remove and serve it hot.
  • Similarly, make the rest of the parathas.

Notes

Suggestions and Tips to Make a Good Punjabi Paratha
  • Knead a soft dough for paratha, you can never stuff a paratha with a hard dough.
  • Let the dough rest, resting will allow it to become smooth and elastic. Keep the dough covered.
  • Apply a generous layer of ghee before stuffing. This will make the paratha soft and enhance the flavor.
  • Sprinkle the dry flour before and after adding the stuffing. It will absorb the moisture from the stuffing.
  • The Paratha should be well sealed. Always roll gently so the stuffing spreads evenly.
  • Make sure the griddle is hot enough before placing the paratha on it.
  • While cooking the paratha keep the flame low to medium. The high flame will burn it and the low flame will make it hard.
  • Be generous with ghee or the fat you are using to get that crisp, golden paratha.
  • A dollop of butter will take the paratha to another level.
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2 thoughts on “Zirakhpur Breakfast | Gobi ka Paratha”

  1. 5 stars
    That is one sumptuous meal vaishali! Little one loves gobi paratha, he will definitely love this breakfast thali! Love your tips and tricks to get a good paratha! wonderful share.

  2. 5 stars
    I second Priya. Love the tip of letting the grated and salted cauliflower sit for few minutes. I will definitely follow that next time. This is a filling breakfast/brunch. So yum.

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