Gobi Paratha

Winter is here and one of our favorite breakfast is parathas!!! We have a wide variety of stuffed parathas from the northern part of India. Today I am sharing the recipe for Gobi Paratha. It is a wheat flour bread stuffed with cauliflower and spices. It goes just perfect with curd and butter.

Also try: Aloo Paratha or Methi Paratha.

Course: Breakfast and Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking – 15 mins, Total – 30 mins

Servings: 3-4


  1. Wheat Flour – 1 1/2 cups
  2. Cauliflower (Gobi) – 2 cups (grated)
  3. Ginger – 2 inch (grated)
  4. Green Chilli – 1 (finely chopped)
  5. Coriander Leaves – 2 tbsp
  6. Coriander powder – 1 tsp
  7. Red Chilli powder – 1/2 tsp
  8. Garam Masala powder – 1/2 tsp
  9. Cumin powder – 1/2 tsp
  10. Carrom Seeds – 1/3 tsp
  11. Water – for dough
  12. Salt to taste
  13. Oil or Ghee – for cooking

PS: 1 Cup = 250 ML

How to make Gobi Paratha:

  1. Take wheat flour in a bowl. Add water as required and make a smooth and soft dough. Keep aside for 15 mins
  2. Take grated cauliflower in a bowl (incase you feel there is water in it after grating, you can squeeze the gobi with your palms and remove the excess water)
  3. Add ginger, green chillies and coriander leaves. Mix well
  4. Add coriander powder, red chilli powder, garam masala powder, carrom seeds, cumin powder and salt. Mix well. Keep aside the stuffing
  5. Divide the dough into 8 equal size balls (or as required). Dust it with wheat flour and roll it with a rolling-pin to make a small round
  6. Place around 1 1/2 – 2 tbsp of the stuffing in the centre
  7. Bring the edges together and make a round stuffed ball
  8. Dust the ball and start rolling slowly to make a normal size phulka. Dust again in between rolling. Make sure it doesn’t break
  9. Meanwhile heat a tawa. Place the paratha on it
  10. Fry it from both the sides with ghee or oil. Cook till you get the brown spots
  11. Your Gobi Paratha is ready. Serve hot with butter and curd.

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