By Shreya Sarpal
January 11, 2026
Golden, crisp paratha stuffed with hand-grated gobi, jeera, and garam masala. Cooked on a hot tawa with ghee, each bite delivers sharp spice, light crunch, and soft, well-seasoned cauliflower, perfect for breakfast, lunch, or a quick bite.
1 cup wheat flour Water as needed ½ tsp salt 1 cup grated gobi 1 finely chopped green chilli ½ tsp cumin seeds ¼ tsp garam masala 1 tbsp chopped coriander Oil or ghee for cooking
Knead wheat flour with water and salt into a soft, pliable dough. Rest 15 minutes.
Mix grated gobi, green chilli, cumin seeds, garam masala, coriander, and salt for stuffing.
Divide dough into balls, flatten, place 1-2 tsp stuffing in the centre, fold, seal edges.
Roll into a flat paratha, cook on a hot tawa with oil/ghee until golden brown and crisp.
Serve immediately with yoghurt, pickle, or butter.