This Gobi Paratha Recipe is a yummy Indian flatbread stuffed with spiced grated cauliflower. It's soft, tasty, and filled with healthy veggies. People love to eat it for breakfast, lunch, or dinner with butter, curd, or pickle.
This paratha is made by rolling dough, adding the gobi (cauliflower) mix, sealing it, and cooking it on a hot pan with ghee or oil. It's crispy on the outside and full of flavor inside!
If you like warm, soft, and spicy food, you'll love this gobi paratha recipe. It's easy to make at home and fun to eat! 🫓✨Just like this Gobi ka Paratha Recipe, you can try Methi Paratha, made with fresh fenugreek leaves. You can all try Amritsari Kulche made with all-purpose flour dough.
🎬 Watch this quick video to see the full process in action — from rolling to frying!
The post contains Helpful Tips and tricks for the Recipe of Gobi Paratha. But if you're in a hurry, click "Jump to Recipe" under the Heading to go directly to the Recipe Card.
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ABOUT GOBI PARATHA
Gobi Paratha is a popular North Indian flatbread stuffed with a flavorful mixture of grated cauliflower (gobi) and spices. It's a comforting, wholesome dish perfect for breakfast, lunch, or dinner, often served with curd, pickle, or butter.
Made by rolling whole wheat dough, filling it with a spiced gobi mix, and cooking it on a hot pan with ghee or oil, this paratha is crispy on the outside and soft, spicy on the inside.
Gobi paratha is loved across India for its flavor, nutrition, and ease of preparation. It's also a smart way to include vegetables in kids' meals. With its crunchy edges and warm stuffing, it's not just food—it's comfort in every bite!
Whether you're looking for a filling meal or a quick snack, this gobi paratha recipe is a simple, satisfying choice that brings the taste of Indian kitchens straight to your plate. 🫓✨
INGREDIENTS
- Whole Wheat Flour: All the parathas are made using whole wheat flour. A firm dough is kneaded using whole wheat flour, water, and oil. This flour is healthy and filling, giving the paratha a soft flavor.
- Cauliflower (Gobi): Fresh cauliflower is grated and added to make a spicy and delicious filling for the paratha.
- Spices: Basic Indian spices, such as red chili powder, garam masala powder, amchur powder, ajwain, roasted cumin powder, and roasted coriander seeds, are added to make the filling flavorful and delicious.
- Cilantro Leaves: Fresh cilantro or coriander leaves are added to bring freshness to the paratha.
- Ginger: You can use chopped or grated ginger in the recipe.
- Geeen Chili: Green chilis are added to give the filling a slight kick. Skip the chili for a kid-friendly version.
See the recipe card for quantities!
INSTRUCTIONS
Check the recipe card below for the full recipe, but refer here for step-by-step photo instructions.
Make Dough:
- Step 1—Add Flour: Add Atta (or Whole Wheat Flour) to a bowl. Slowly add water as needed.
2. Step 2—Knead the Dough: Knead the dough into a firm ball and let it rest for at least 30 minutes before making parathas.
Make Filling:
3. Step 3—Grate Cauliflower: Grate cauliflower using a food processor or a handheld grater. Mix the cauliflower and salt in a bowl and let it sit for 10 minutes.
4. Step 4 - Remove Liquid: Place grated cauliflower in a muslin cloth and remove all the liquid.
5. Step 5—Make Filling: In a bowl, add cauliflower, red chili powder, garam masala powder, ajwain, amchur powder, roasted cumin powder, ginger, green chili, and cilantro. Mix all the ingredients until well combined.
Rolling and Shaping Paratha:
6. Step 6—Roll the Dough: Take a small portion of the kneaded dough and roll it into a round ball.
7. Step 7- Add Filling: Roll the dough using a rolling pin until ½ inch thick. Add the filling in the middle of the dough.
8. Step 8 - Seal the Edges: Bring the edges together and seal tightly at the top.
9. Step 9—Roll the Paratha: Flatten gently and roll again into a 6–7-inch paratha. If it sticks, use dry flour.
Cook the Paratha:
10. Step 10 - Place on Hot Tawa: Place the rolled paratha on the hot pan. Cook one side for a few seconds, flip, and apply ghee or oil on both sides.
11. Step 11—Cook until Crispy: Cook until golden brown spots appear on both sides and the meat is crisp.
💡 Tip: Roll gently to prevent the filling from coming out. If it does, patch with a bit of dough and keep going!
EXPERT TIPS
Want your Gobi Paratha to turn out soft, crisp, and full of flavor every time? These expert tips will help you master it like a pro!
- Squeeze the Cauliflower Well: After grating the gobi, always squeeze extra moisture using your hands or a clean kitchen towel. This prevents soggy parathas and makes rolling easier.
- Add Spices just before Rolling: To avoid the filling becoming watery, mix the spices into the gobi before stuffing. This keeps the mix dry and flavorful.
- Don't Overfill: Use just enough filling to seal the paratha properly. Too much stuffing can cause it to tear while rolling or cooking.
- Roll Gently & Evenly: Roll slowly from the center outward to keep the thickness even. If the dough sticks, use dry flour.
- Use Hot Tawa: Make sure the tawa is properly heated before placing the paratha. A hot pan gives it those perfect golden brown spots and a crisp texture.
- Use Ghee for Richness: Cooking with ghee adds a lovely aroma and traditional taste. You can also use oil for a lighter version.
Follow these tips and your homemade Gobi Paratha will be crisp on the outside, flavorful on the inside, and absolutely irresistible!
🧂VARIATIONS
- Cheese Gobi Paratha: Mix some grated mozzarella or cheddar into the cauliflower stuffing. Kids especially love this cheesy version!
- Paneer Gobi Paratha: Combine grated paneer (Indian cottage cheese) with the gobi filling for added protein and a softer texture.
- Mixed Vegetable Paratha: To make a colorful and nutritious paratha, add grated carrots, boiled peas, or spinach to the gobi.
- Masala Gobi Paratha: For bold, spicy flavors, add extra spices like amchur powder, ajwain (carom seeds), or kasuri methi.
SUBSTITUTIONS
Looking to adjust your recipe for gobi paratha based on what's in your kitchen? Here are some easy swaps:
- Cauliflower Substitute: For a green twist, substitute broccoli for cauliflower. Or try beetroot or radish for a completely different flavor profile.
- Spice Level: To make the cauliflower paratha kid-friendly, skip green chilies or reduce chili powder. Add black pepper or paprika for a mild spice kick.
- Flour Options: To make the paratha healthier, use multigrain or millet flour (like bajra or jowar).
- Vegan: Replace ghee with vegetable oil or vegan butter for a completely dairy-free cauliflower paratha.
📖FREQUENTLY ASKED QUESTIONS
Yes. You can prepare the dough and filling in advance, store the parathas separately in the fridge, and roll fresh parathas when ready to serve.
This happens if:
The gobi mixture is too moist
The dough is rolled too thin
The filling is too much
👉 Squeeze the gobi well and roll gently to avoid tears.
Yes! You can partially cook the parathas, cool them, and freeze them. Reheat them directly in the pan when needed.
Serve with:
Curd (dahi)
Pickle (achar)
Butter or white butter
Green chutney or ketchup for kids
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GOBI PARATHA RECIPE (STUFFED CAULIFLOWER PARATHA)
Ingredients
- 2 cups Whole Wheat Flour or Atta
- ¾ cup Water or as needed
- 2 cups Cauliflower grated finely
- Salt to squeeze out water from cauliflower
- 1 ½ inch Ginger chopped
- 2 Green Chili optional
- 1 handful Cilantro chopped
- ½ teaspoon Red Chili Powder or as needed
- 1 teaspoon Coriander Seeds
- 1.5 teaspoon Garam Masala Powder
- 1 teaspoon Roasted Cumin Powder
- ¼ teaspoon Ajwain
- 1 teaspoon Mango/Amchur Powder
- Salt if needed more
- 2-3 tablespoon Oil or Ghee
Equipment
Method
- Add whole wheat flour (or atta) in a large bowl. Add water little by little and knead into a soft, smooth dough. Cover and let it rest for 20–30 minutes.2 cups Whole Wheat Flour or Atta, ¾ cup Water or as needed
- Grate cauliflower using a food processor or a handheld grater. Mix the cauliflower and salt in a bowl and let it sit for 10 minutes.2 cups Cauliflower grated finely, Salt to squeeze out water from cauliflower
- Place grated cauliflower in a muslin cloth and remove all the liquid.
- Roast coriander seeds in a pan for 1-2 minutes or until they change color. Then, using a mortar and pestle, grind the seeds.1 teaspoon Coriander Seeds
- Add cauliflower, red chili powder, garam masala powder, ajwain, amchur powder, grounded coriander seeds, roasted cumin powder, ginger, green chili, and cilantro in a bowl. Mix all the ingredients until well combined.1 ½ inch Ginger chopped, 2 Green Chili optional, 1 handful Cilantro chopped, ½ teaspoon Red Chili Powder or as needed, 1.5 teaspoon Garam Masala Powder, 1 teaspoon Roasted Cumin Powder, ¼ teaspoon Ajwain, 1 teaspoon Mango/Amchur Powder, Salt if needed more
- Take a small ball of dough and roll it into a ⅘-inch circle.
- Place 2-3 tablespoons of the gobi filling in the center.
- Bring the edges together and seal tightly at the top.
- Flatten gently and roll again into a 6/7-inch paratha. Use dry flour if it sticks.
- Place the rolled paratha on the hot pan. Cook one side for a few seconds, flip, and apply ghee or oil on both sides.2-3 tablespoon Oil or Ghee
- Cook until golden brown spots appear on both sides and it is crisp.
- Serve your Gobi Paratha with curd, butter, pickle, or chutney for a delicious and satisfying meal!
Nutrition
Video
Notes
- Squeeze the Cauliflower Well: After grating the gobi, always squeeze extra moisture using your hands or a clean kitchen towel. This prevents soggy parathas and makes rolling easier.
- Add Spices just before Rolling: To avoid the filling becoming watery, mix the spices into the gobi before stuffing. This keeps the mix dry and flavorful.
- Don't Overfill: Use just enough filling to seal the paratha properly. Too much stuffing can cause it to tear while rolling or cooking.
- Roll Gently & Evenly: Roll slowly from the center outward to keep the thickness even. If the dough sticks, use dry flour.
- Use Hot Tawa: Make sure the tawa is properly heated before placing the paratha. A hot pan gives it those perfect golden brown spots and a crisp texture.
- Use Ghee for Richness: Cooking with ghee adds a lovely aroma and traditional taste. You can also use oil for a lighter version.
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📺 Want more easy Indian Recipes?
SunGari says
thank you....not long, I've been blogging for 4 months now. I like the easy layout, not like clutter. So kept it simple.
C M says
If you are cooking in IP and add raw potatoes do you continue to saute for 10 minutes before adding cauliflower or pressure cook for 10 minutes?
SunGari says
If the potatoes are raw, saute potatoes with onion-tomato masala for 2-3 minutes at high. Then add cauliflower and pressure cook for 2 minutes.