Low Sodium Gobi Paratha
Meet your new favorite comfort food twist—Low Sodium Gobi Paratha! This healthy and flavorful Indian flatbread combines the nutty goodness of whole wheat flour with a spiced cauliflower filling that's bursting with vibrant flavors from fresh coriander, cumin, garam masala, and turmeric. Perfect for those watching their sodium intake, this recipe skips the added salt without compromising on taste, thanks to aromatic herbs and spices that elevate every bite. Easy to prepare and ideal for a hearty breakfast, lunch, or dinner, these stuffed parathas are pan-fried to golden perfection with just a touch of oil. Pair them with creamy yogurt or a low-sodium pickle for a wholesome, satisfying meal that brings the taste of India to your table.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Whole wheat flour
- 2 cups Cauliflower florets
- 0.75 cup Water
- 3 tablespoons Oil
- 0.25 cup Fresh coriander leaves, chopped
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (ajwain)
Directions
Step 1
Begin by making the dough: In a large mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoon of carom seeds. Gradually add in 0.75 cup of water, mixing until the dough comes together. Knead for about 5-7 minutes until smooth and elastic. Cover the dough and let it rest for 15 minutes.
Step 2
While the dough is resting, prepare the gobi (cauliflower) stuffing: Grate or finely chop 2 cups of cauliflower florets. Heat 1 tablespoon of oil in a pan over medium heat; add 1 teaspoon of cumin seeds, allowing them to sizzle for a few seconds before adding 2 finely chopped green chilies and 1 teaspoon of grated ginger.
Step 3
Sauté the chilies and ginger for a minute, then add the grated cauliflower to the pan. Sprinkle 0.5 teaspoon of turmeric powder and 0.5 teaspoon of garam masala over the cauliflower. Stir well to combine.
Step 4
Cook the cauliflower mixture for 5-7 minutes, stirring occasionally, until the cauliflower is cooked through but not mushy. Add 0.25 cup of chopped fresh coriander leaves and mix well. Remove from heat and allow to cool slightly.
Step 5
Divide the dough into 8 equal portions and roll each portion into a ball. Take one dough ball, flatten it slightly, and roll it out into a small circle (about 4 inches in diameter).
Step 6
Place about 2 tablespoons of the cooled cauliflower stuffing in the center of the rolled-out dough. Bring the edges of the dough together to encase the filling and pinch to seal. Gently flatten the filled dough ball and roll it out into a flat disc, about 6 inches in diameter.
Step 7
Heat a non-stick tawa or skillet over medium heat. Place the rolled paratha onto the hot skillet and cook until small bubbles start to appear on the surface, about 1-2 minutes. Flip the paratha and brush lightly with oil.
Step 8
Cook the second side until golden brown spots appear, about another 1-2 minutes. Flip again and brush the other side with oil, cooking for another 30 seconds if needed.
Step 9
Repeat with the remaining dough balls and filling to make 8 parathas in total.
Step 10
Serve the gobi parathas hot with yogurt or a low-sodium pickle.
Nutrition Facts
| Serving size | (767.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1289.0 |
| Total Fat 48.6g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 100.2mg | 0% |
| Total Carbohydrate 193.7g | 0% |
| Dietary Fiber 37.8g | 0% |
| Total Sugars 7.7g | |
| Protein 38.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.6mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 2142.8mg | 0% |
Source of Calories