By Aditi Saraswat
January 9, 2026
Gobi paratha is a winter comfort that is fondly enjoyed by people in North India. Freshly grated cauliflower, gently spiced and filled in soft dough, makes a classic breakfast perfect for cold mornings and hearty meals.
2 cups whole wheat flour 1 cup cauliflower (finely grated) 1 tsp ginger (grated) 1 green chilli (finely chopped) ½ tsp red chilli powder ½ tsp garam masala ¾ tsp salt (or to taste) 1 tbsp coriander leaves (chopped) 1 tbsp oil (for dough) As-needed water As needed, ghee or butter (for roasting)
Knead whole wheat flour with a pinch of salt, oil, and water to make a soft, smooth dough. Keep it for the rest for about 10-15 minutes.
Squeeze the excess water from the grated cauliflower, then mix with ginger, green chilli, basic spices, salt, and coriander to make a flavourful stuffing.
Divide the dough into small equal balls, flatten them slightly, place the gobi filling in the middle, and seal carefully so that there is no leakage while rolling.
Roll gently out into a medium-thick paratha using light flour, ensuring the filling spreads evenly without tearing the dough.
Cook on a hot, sizzling tawa, flipping from both sides until it is cooked from both sides.
Serve hot with some butter, curd, or pickle and enjoy it fresh.