Name: Gobi Paratha (Spiced Cauliflower Stuffed Paratha)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cup whole wheat flour; water; 1/4 tsp salt; 1 tsp oil; 1.5 cup grated cauliflower (gobi); 2 green chilies; 1/2 tsp cumin seeds; 1/2 inch ginger (grated); 1 tsp ajwain (carom seeds); 1/4 tsp turmeric powder; 1/2 tsp red chili powder; 1 tsp coriander powder; 2 tbsp coriander leaves (chopped); salt to teste; Ghee or oil

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A tasty and filling Indian stuffed flatbread, gobi paratha, is filled with a spicy cauliflower concoction. A popular breakfast or lunch choice in North India, this hearty dish is crispy on the outside and tasty on the inside. It’s easy to make and goes well with pickles, butter, or curd. This recipe is your key to perfecting one of India’s most popular dishes, whether you’re an experienced chef or a novice!

Gobi Paratha (Spiced Cauliflower Stuffed Paratha)

An Indian stuffed flatbread filled with a spiced cauliflower concoction, gobi paratha is a tasty and filling dish

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch, Lunch

Cuisine Indian

Servings 4 Parathas

Calories 250 kcal

Equipment

1 Mixing bowl
Rolling Pin
Tava (griddle)
Spatula
Grater

Ingredients

For Dough:

2 cup whole wheat flour
water
1/4 tsp salt
1 tsp oil

Gobi Stuffing:

1.5 cup grated cauliflower (gobi)
2 green chilies
1/2 tsp cumin seeds
1/2 inch ginger (grated)
1 tsp ajwain (carom seeds)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
2 tbsp coriander leaves (chopped)
salt to teste

For Cooking:

Ghee or oil

Instructions

Prepare the Dough

In a bowl, mix wheat flour and salt. Gradually add water and knead into a smooth, soft dough.Cover and set aside for 15 minutes.

Make the Gobi Stuffing

Grate the cauliflower finely. Squeeze out excess water using a clean cloth or your hands. Mix in green chilies, ginger, ajwain, cumin, turmeric, chili powder, coriander powder, and salt.Add chopped coriander leaves and mix everything well.

Roll the Paratha

Divide the dough into equal portions and roll one into a 4-inch circle. Place a spoonful of gobi mixture in the center. Fold edges to seal and roll gently into a flat circle again. Use dry flour to prevent sticking.

Cook the Paratha

Heat a tawa or griddle on medium flame. Place the rolled paratha on it and cook for 30 seconds. Flip. Apply ghee or oil on both sides and cook until golden brown spots appear. Repeat for all parathas.

Notes

To get the finest flavor, use fresh cauliflower.

Always squeeze out extra gobi to prevent soggy parathas.

Taste and adjust the amount of spice.

Serve hot with butter, tart mango pickle, or curd.

It can be kept in an insulated box for travel meals or tiffins.

Conclusion:

Gobi Paratha is a traditional recipe for good reason—it’s easy to make, full of flavorful Indian spices, and incredibly satisfying. You can pack this hearty flatbread for work or eat it as breakfast. For warm, thrilling blasts, incorporate it into your weekend morning routine!

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F & Q-

Q1. Can I make Gobi Paratha with frozen cauliflower?
Yes, however, before using, thaw and remove any remaining moisture.

Question 2: What causes my paratha to rip when I roll it?
Overstuffing or excessive moisture in the filling could be the cause. Use dry flour while rolling and ensure the filling is dry.

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