Gobi Paratha | Make Easy Indian Flat Bread | Stuffed Indian Bread Recipe (2024)

FAQs

What is the Indian flatbread called? ›

Chapati / Roti

Whether you call it chapati or roti, this bread goes by many different names and is perhaps the most popular flatbread in India. Made of a simple recipe of wheat flour and water, every household in India has its own signature take on this Indian flatbread.

Health Benefits of Gobhi Parantha

Even if you find the paratha of cauliflower heavy, eating it increases the amount of fibre in your body. This way it is good for your stomach as it reduces cholesterol. It also contains Vitamin-B1, which is an antioxidant and helps the body fight against many harmful bacteria.

Gobhi Paratha is made by stuffing a whole wheat flour dough with a mixture of grated cauliflower, onions, green chilies, and spices. The stuffed dough is then rolled out and cooked on a hot griddle until golden brown.

Serve Gobi paratha hot or warm with curd, pickle or white butter. They can also be packed for a tiffin box. They can be had for any time of the day but usually had during breakfast or packed for lunch box. As you see in the photos, you can optionally eat them with raw green chillies.

Different varieties of Indian bread and pancake include chapati, phulka, puri, roti, bajra rotla, thepla, paratha, naan, kulcha, bhatoora, appam, dosa, luchi, puran poli, pathiri, and parotta. Some of these, like paratha and roti, have many varieties.

From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha).

Can diabetics, heart patients and over weight individuals have Gobi Paratha ? Yes, this recipe is good for diabetics, heart and weight loss BUT cut the oil used in the recipe for diabetics. Cauliflower (gobi) : Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels.

Adverse Effects of Consuming Paratha

As one of the ingredients used to make paratha is maida, overeating the same can have adverse effects on your health. Maida, a refined wheat flour, is known to cause constipation, indigestion, obesity, and heart problems.

Paratha, while definitely bread, is not baked the way that naan is. Rather, it's fried in a tawa, a stone frying pan, using butter or cooking oil. While naan is generally rolled out once and slapped up against the side of the tandoor, paratha often gets rolled out multiple times, creating a very flaky bread.

If you cook your paratha on low flame, it'll make them chewy, and if you cook it on high flame, it's going to become hard like a papad. The correct way is to heat the tawa on high flame, add ghee and spread it evenly.

Why is cauliflower called Gobi? ›

Borrowed from Hindi गोभी (gobhī), from Portuguese couve (“cabbage”), from Latin caulis. Doublet of caulis, cole, and kale.

Gobi paratha: 1 piece = 186.4 cal. Mooli paratha: 1 piece = 120 cal. Methi paratha: 1 piece = 90.7 cal. Paneer paratha: 1 piece = 238.5 cal.

Slice up a ripe banana and layer it over a cooked paratha. Top with plenty of sweetened condensed milk and a pinch of salt. If condensed milk isn't to your taste, try it with honey or date syrup. You could even go with peanut butter or Nutella - the paratha is your canvas.

Spice up your mealtime with these scrumptious Chili Chicken Stuffed Parathas! A delightful fusion of tender chicken and aromatic spices, all wrapped up in a warm, flaky paratha that's perfect for dipping or enjoying on its own.

Paratha are unleavened layered flatbreads made with whole wheat flour (atta), salt, water & ghee or oil. These traditional flatbreads are a staple in Indian subcontinent and are served for a breakfast with a side of curd, chutney, pickle, curries, eggs and meat dishes.

One of the main differences between these two flatbreads is in the way that they are cooked. Before your naan or roti reaches your table, Roti will be cooked in a Tawa or flat skillet while naan is usually cooked in a tandoor oven. Both roti and naan have different types and varieties.

A chapati, also known as roti and phulka, is essentially unleavened flatbread and a staple in South Asian homes. Pakistan, India, Bangladesh, Nepal, Sri Lanka, and even Caribbean communities have been making and eating chapati in a similar style for ages.

Parathas are a popular unleavened Indian flatbread. Traditionally, they're made by rolling out the dough super thin, spreading a layer of ghee over top, folding it up and re-rolling to create tons of buttery layers.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.