Gobhi Paratha with Butter
Breakfast • India
How to Make Gobhi Paratha with Butter (Traditional & Healthy Version)
Gobhi Paratha with Butter is a beloved North Indian breakfast staple, renowned for its hearty, comforting flavors and nourishing ingredients. Originating from the fertile plains of Punjab, this stuffed flatbread showcases finely grated gobhi (cauliflower) blended with aromatic spices, all encased in wholesome atta (whole wheat flour) dough. The paratha is roasted on a hot tawa and finished with a dollop of creamy makhan (butter), lending richness and a melt-in-the-mouth texture. Gobhi Paratha is not just food—it's an emotion for many Indian households, especially during chilly winter mornings when fresh cauliflower abounds in local markets. It's a classic choice for breakfast or brunch and often enjoyed with dahi (yogurt), achaar (pickle), or a cup of masala chai. This dish is especially popular during harvest festivals like Lohri and Baisakhi, symbolizing abundance and celebration. By preparing it health-consciously—using minimal oil, lots of fresh veggies, and whole wheat flour—Gobhi Paratha with Butter becomes not just a treat for the palate but also a wholesome, nutrient-rich meal suitable for the entire family.
Ingredients(for 2 medium parathas with 1 tsp butter each)
- 1.5 cups Whole wheat flour (atta) (for dough)
- 1.5 cups Cauliflower (gobhi) (finely grated)
- 1 Green chilli (finely chopped) - optional
- 1 tsp Ginger (grated (adrak))
- 2 tbsp Fresh coriander leaves (finely chopped (dhaniya))
- 1/2 tsp Carom seeds (ajwain)
- 1/4 tsp Red chilli powder - optional
- 1/4 tsp Turmeric powder
- to taste Salt
- 2 tsp Ghee or oil (for roasting)
- 2 tsp Butter (makhan) (to serve)
Instructions
- 1
Prepare the dough by mixing atta, a pinch of salt, and enough water to make a soft, pliable dough. Rest for 10 minutes.
10 minutes
Add a few drops of oil while kneading for smoother dough.
- 2
For the filling, squeeze excess moisture from grated gobhi. Mix in green chilli, ginger, coriander, ajwain, red chilli powder, turmeric, and salt.
5 minutes
Squeezing gobhi prevents the paratha from becoming soggy.
- 3
Divide the dough into equal balls. Roll each ball slightly, place a generous spoonful of gobhi mixture in the center, and seal the edges.
3 minutes
Seal well to prevent filling from spilling out.
- 4
Gently roll the stuffed dough ball into a 6-inch circle using a rolling pin, dusting with dry flour as needed.
2 minutes
Roll gently to avoid tearing the paratha.
Why This Dish is Healthy
This version of Gobhi Paratha is healthy because it uses whole grains and fresh vegetables, reducing refined carbs and unhealthy fats. By controlling the amount of butter and ghee, and avoiding deep frying, this recipe remains light yet filling. The high fiber and vitamin content from gobhi and atta improve gut health and provide sustained energy, making it ideal for weight management and active lifestyles.
Gobhi Paratha with Butter is a nutritionally balanced meal. Cauliflower is rich in dietary fiber, Vitamin C, and antioxidants, supporting immunity and digestion. Whole wheat atta provides complex carbohydrates, iron, and B vitamins, making it a sustained energy source. Minimal ghee and controlled butter portions keep saturated fats in check. The addition of coriander and ginger boosts micronutrients and aids digestion. Pairing with curd increases protein and probiotics, making it a complete, wholesome breakfast.
Pro Tips
- 💡Tip 1: Always squeeze out excess water from gobhi to prevent soggy parathas.
- 💡Tip 2: Use freshly ground spices for enhanced flavor.
- 💡Tip 3: Roll gently and evenly to keep the filling intact.
Storage & Serving
Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave before serving. Avoid storing with butter to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
