Gobi Paratha Recipe / Cauliflower stuffed Paratha

Gobi Paratha Recipe with step by step photos | How to do easy Gobi Paratha | North Indian style Gobi Paratha | Cauliflower stuffed Gobi Paratha

Gobi Paratha is a healthy, nutritious and filling North Indian stuffed flatbread with spicy flavorful minced cauliflower . One can enjoy as a hearty meal as their breakfast / lunch / Dinner with some yogurt, pickle and chai on the side . A great lunchbox option too .

Few other paratha recipes that you can check from website are Peas paratha , Aloo Paratha , Cabbage paratha , Mooli paratha , Sev paratha , Onion Paratha , Paneer Paratha etc

About The Recipe

I often make stuffed parathas in my home and everybody loves them. They are a great way to sneak in some vegetables in your kids meal. The options for paratha stuffing is endless. Today it’s time for Gobi Paratha , explained with step by step photos , tips & tricks that I have learned while making them over the years.. which i am sure will be helpful for beginners.

Actually making Gobi paratha is very simple but little tricky when it comes to rolling. Many feel preparing parathas are time consuming and difficult. But there are few things which if kept in mind, rolling stuffed parathas are no mess. Ive mentioned them in the Notes below, please see. Just mince cauliflower spice it up with a handful of ingredients , stuff and prepare parathas the usual way. Serve them any time of the day, pack to lunch boxes and you will see stacks of these parathas disappearing in no time. Hot hot parathas straight from tawa with just pickle and curd .. yumm..Wat a bliss!!

Gobi Paratha recipe with step by step photos :

• Clean and cut cauliflower to big pieces. In a large saucepan / vessel boil water. When the water boils, switch off the flame and add salt and a pinch of turmeric. To that throw cauliflower and keep it closed for abt 5-10 mins. This step is always important while cooking cauliflower as it ensures 100 % cleanliness. Drain water and cool cauliflower nicely. Dry it on tissue paper/ cloth to remove extra moisture.

• Grate cauliflower nicely using a grater or a food processor.

• To the grated cauliflower , add 1/2 finely chopped onion , 1 inch ginger grated or chopped , 3-4 nos finely chopped Green chillies ,finely chopped coriander leaves , tsp Red Chilli powder , 1/2 tsp Haldi , tsp , Jeera powder , tsp Coriander/ Dhania powder , 1/2 tsp Garam Masala powder , 1/2 tsp Aamchoor powder and tsp Ajwain/ Carom seeds.

• Combine everything and our stuffing for Gobi paratha is ready. Don’t add salt now only , else will leave moisture . Add salt at the time of rolling paratha .

• Make equal sized balls out of the dough.

• To dust use maida /wheat flour and roll them to thick small circles. Thick at center, thin at edges. Keep 1-2 tbsp of stuffing in the center, sprinkle a big pinch of salt ,lightly mix and seal it up nicely by pulling all the edges to the center as shown in the pic.

• With the help of dry flour, roll the parathas into thick or thin discs as per your preference .

• Heat a griddle, transfer the paratha on to griddle carefully and cook them on both sides by drizzling oil/ghee/butter.

• Cook till both the sides has golden spots.

• Soft, delicious, hot Gobi parathas are ready to serve. Enjoy them hot with pickle and / plain curd / raita .

Points to note while making Gobi Paratha :

• Note that the cauliflower has to be minced well else , parathas will break while rolling.
• Do not add salt in the beginning .
• If you feel your stuffing has little moisture , you can add 1-2 tbsp wheat flor to it and mix.
• If you are a beginner, start preparing parathas with little quantity of filling and gradually increase the stuffing.
• If you are not too confident managing with the stuffed version , just mixing the stuffing with wheat flour while preparing the dough and roll it as you do for roti /chapathi.
• Below is a comparatively easier method for beginners, to make mess free parathas.
  make small equal sized balls from dough. Roll out small round rotis from it. Keep 2 teaspoons of stuffing in the center .Place another similar size of roti over it. Press the edges properly. ( like a sandwich . slightly roll the rolling pin over the paratha and make it to the desired size and thickness.

Note : This post was originally posted on December 11 2016 and re posted with better photos on 24 th Feb 2026.

GOBI PARATHA

Smitha Kalluraya

How to make Gobi Paratha | Cauliflower stuffed paratha

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Flat breads

Cuisine north indian

Servings 8 number

Ingredients

 

For The chapathi dough:

• 1 1/2 cup Wheat flour
• 1 tsp Salt
• 1 tbsp Oil
• Water, as required
• Wheat flour maida, for dusting

For the Stuffing :

• 1 medium size Cauliflower, medium size
• 1 small size Onion, finely chopped
• 3-4 nos Green Chilli, finely chopped
• 1 inch Ginger, finely chopped or grated
• few strings Coriander leaves, finely chopped
• 1 tsp Red Chilli powder, (depending on your spice level)
• 1/2 tsp Turmeric / Haldi
• 1 tsp Cumin / Jeera powder
• 1 tsp Coriander/ Dhania powder
• 1/2 tsp Garam Masala powder
• 1/2 tsp Aamchoor powder
• 1 tsp Ajwain/ Carom seeds
• 1 – 2 tsps Ghee / oil, for roasting paratha

Instructions

 

• Clean and cut cauliflower to big pieces. In a large saucepan / vessel boil water. When the water boils, switch off the flame and add salt and a pinch of turmeric. To that throw cauliflower and keep it closed for abt 5-10 mins. This step is always important while cooking cauliflower as it ensures 100 % cleanliness. Drain water and cool cauliflower nicely. Dry it on tissue paper/ cloth to remove extra moisture.
• Grate cauliflower nicely using a grater or a food processor.
• To the grated cauliflower , add finely chopped onion , ginger grated or chopped , finely chopped Green chillies ,finely chopped coriander leaves , Red Chilli powder , Haldi , Jeera powder , Coriander/ Dhania powder , Garam Masala powder , Aamchoor powder and Ajwain/ Carom seeds .
• Combine everything and our stuffing for Gobi paratha is ready. Don’t add salt now only , else will leave moisture . Add salt at the time of rolling paratha .
• Make equal sized balls out of the dough.
• To dust use maida /wheat flour and roll them to thick small circles. Thick at center, thin at edges. Keep 1-2 tbsp of stuffing in the center, sprinkle a big pinch of salt ,lightly mix and seal it up nicely by pulling all the edges to the center as shown in the pic.
• With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
• Make equal sized balls out of the dough.
• To dust use maida /wheat flour and roll them to thick small circles.Thick at center, thin at edges.Keep 1-2tbsp of stuffing in the center, seal it up nicely  by pulling all the edges to the center as shown in the pic.Repeat the same with all the dough and stuffing.
• With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
• Heat a griddle, transfer the paratha on to griddle carefully and cook them on both sides by drizzling oil/ghee/butter. Cook till both the sides has golden spots.
• Soft, delicious, hot Gobi parathas are ready to serve. Enjoy them hot with pickle and / plain curd / raita .

Notes

 

 

 

 

Keyword cauliflower stuffed paratha, gobi paratha, how to do gobi paratha

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