Go Back Email Link
–+ servings
Image showing dollop of butter on stack of gobi parathas.

GOBI PARATHA RECIPE (STUFFED CAULIFLOWER PARATHA)

Gari
Gobi Paratha 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.
Print Recipe Pin Recipe
Rate this Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Indian
Servings 8 paratha
Calories 144 kcal

Equipment

Tawa
Mixing Bowl
Food Processor

Ingredients
  

For Dough:

For Filling:

Instructions
 

Make Dough:

  • 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, ¾ cup Water
    Knead into a firm dough and let it rest for at least 30 minutes before you start making parathas.

Prepare Gobi Filling:

  • 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, Salt
    Mix cauliflower and salt in a bowl and let it sit for 10 minutes.
  • Place grated cauliflower in a muslin cloth and remove all the liquid.
    Place grated cauliflower in muslin cloth and remove all the liquid out.
  • 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, 2 Green Chili, 1 handful Cilantro, ½ teaspoon Red Chili Powder, 1.5 teaspoon Garam Masala Powder, 1 teaspoon Roasted Cumin Powder, ¼ teaspoon Ajwain, 1 teaspoon Mango/Amchur Powder, Salt
    Make filling by adding cauliflower, spices, cilantro, ginger, and green chili in a bowl. Mix everything until well combined.

Fill & Roll Paratha:

  • Take a small ball of dough and roll it into a ⅘-inch circle.
    Take a small portion from the kneaded dough and roll it into a round ball.
  • Place 2-3 tablespoons of the gobi filling in the center.
    Roll the dough using a rolling pin until ½ inch in thickness. Add the filling in the middle of the dough.
  • Bring the edges together and seal tightly at the top.
    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.
  • Flatten gently and roll again into a 6/7-inch paratha. Use dry flour if it sticks.
    Rolled parathas placed on a plate.

Cook the Paratha:

  • 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
    Place the rolled paratha on the hot pan. Cook one side for a few seconds, flip, and apply ghee or oil on both sides.
  • Cook until golden brown spots appear on both sides and it is crisp.
    Cook until golden brown spots appear on both sides and it’s crisp.

Serve Hot:

  • Serve your Gobi Paratha with curd, butter, pickle, or chutney for a delicious and satisfying meal!

Video

Nutrition Facts
GOBI PARATHA RECIPE (STUFFED CAULIFLOWER PARATHA)
Amount per Serving
Calories
 
144
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
49
mg
2
%
Potassium
 
189
mg
5
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
74
IU
1
%
Vitamin C
 
14
mg
17
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

Don't forget to check out the FAQ, as it can be helpful if you get stuck and need help!
 
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.
Keyword cauliflower paratha recipe, gobi ka paratha recipe, gobi paratha recipe, recipe for gobi paratha, recipe of gobi paratha
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
QR Code linking back to recipe