Gobi Paratha: Succulent Cauliflower Paratha

Parathas, one of those dishes that can be prepared in under 30 minutes, are a lifesaver on the days when unforeseen guests come. Parathas are a delectable staple in every Indian household, and they go with practically every dish we eat, from enjoying them with curd for breakfast to closing the day with a sabzi for dinner. You won't need anything else to enjoy these loaded parathas because they are filled with vegetables, potatoes, onions, and a variety of masalas. This dish is simple to prepare and can be served with yogurt and pickles.

Gobi paratha is a classic stuffed Indian paratha recipe made with spicy cauliflower.  In essence, it is a recipe for parantha from north Indian or Punjabi cuisine that is filled with flavour-infused grated cauliflower. The bread is made with whole wheat flour dough and filled with a spicy mixture of grated gobi. Additionally, there are numerous gobi parantha recipes, with the main variation being the stuffing.


  • 3 cups of whole wheat flour
  • 1 cup of water or add more if required
  • 1 teaspoon of salt or as required, optional
  • 1 tablespoon of Ghee or oil
  • ½ cauliflower head, finely grated
  • 1 green chilli, chopped finely 
  • 1 teaspoon of Garam Masala 
  • 1 teaspoon of red chili powder 
  • salt as required
  • Ghee or oil as required

Instruction to Make Gobi Paratha

  • Knead the dough and let it rest aside
  • Wash and rinse the cauliflower properly
  • Grate the cauliflower using a fine grater until the stalks are reached and avoid grating the stalks
  • Add some green chilies that have been finely chopped
  • Mix the grated cauliflower evenly with the green chilies and place aside

Gobi Paratha preparation 

  • Take 2 little to medium-sized dough balls afterward, On the rolling board, lightly dusted them with flour
  • Roll both dough balls with a rolling pin (belan) to a diameter of approximately 3 to 4 inches
  • Now apply some ghee on a rolled-up disc. Add a few teaspoons of the grated cauliflower mixture on top, leaving about 1 inch of space on the edges
  • Sift 1-2 pinches of salt, red chili powder, and garam masala powder evenly over the shredded cauliflower filling
  • Sprinkle little wheat flour as well. The parathas won't be sticky and moist when rolled with a rolling pin because the grated cauliflower tends to be moist 
  • Take care not to overfill or under-fill the paratha
  • Add another rolled dough or disc on top
  • With your fingertips, press the edges firmly together to seal them
  • The stuffed paratha should be dusted with flour before being rolled out with a rolling pin to make the gobi paratha. Roll the paratha very softly and lightly until it is about 6 to 8 inches long, the size of a chapati or roti
  • The rolled gobi paratha should be placed on a heated tava (tawa, pan, or griddle)
  • On a medium-high to high heat, cook the gobi paratha in ghee until both sides are evenly browned
  • To ensure that the gobi paratha edges are properly cooked, you can also push them with a spatula or spoon. The paratha edges occasionally don't cook properly
  • Stack all of the gobi paratha in a roti basket or casserole after preparing them in this manner

Gobi paratha should be served warm or hot with white butter, yogurt, and pickles.