gobi paratha recipe with step by step photos – gobi paratha is another popular paratha from punjab along with aloo paratha and pyaaz ka paratha. gobi paratha is often made for breakfast in punjabi homes as well as served in restaurants and punjabi dhabas.
honestly speaking, i had never eaten gobi paratha ever before marriage. my mom never made it nor i had it at the restaurants. after marriage, i was treated to a different varieties of parathas for breakfast. this is how and where i learnt how to make cauliflower/gobi paratha.
i knew how to make aloo paratha but not gobi paratha. i always thought it was very difficult and honestly never ever tried to make it. it was after i saw my mom-in-law making the gobi paratha, did i realize it is very easy and not at all difficult.
i learnt and saw my mom in law making so many parathas. i did not know that such parathas existed like chana dal paratha, ajwain/carom seeds paratha. not only i learnt these recipes but also the well known mooli paratha, methi paratha and paneer paratha.
the recipe of this gobi paratha is the way we make it home. it is an easy recipe, as no previous cooking of the gobi/cauliflower is involved.
gobi is grated finely. i usually use a hand grater for this purpose and avoid grating in the food processor which i have. for some reason, the food processor gratings are larger than the hand grated ones. the gobi/caulifower has to be grated finely or otherwise when making the parathas, they break.
gobi paratha recipe card below:
gobi paratha is a popular north indian paratha recipe.
- 3 cups wheat flour (atta)
- 1 cup water or more if required
- salt (optional)
- ghee or oil as required (optional)
- ½ cauliflower head, grated
- 1 green chili, chopped finely (hari mirch)
- garam masala powder as required
- red chili powder as required (lal mirch powder)
- salt to taste
- ghee as required (clarified butter)
firstly, knead the wheat flour, salt and oil with water to a smooth dough.
cover and keep aside for 20 to 30 minutes.
rinse the cauliflower head very well.
then grate cauliflower with a fine grater.
add some finely chopped green chilies to it.
uniformly mix the green chilies with the gobi. keep aside.
take a medium sized ball from the dough.
roll out a small disc about 3 inches in diameter from the dough ball.
add a few tablespoons of the grated gobi stuffing in the center on top of the rolled out disc.
sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.
also sprinkle some wheat flour. as the grated cauliflower tend to be sticky, sprinkling little wheat flour helps the parathas not to be sticky when rolling with a pin roller.
be careful as not to understuff or overstuff the paratha.
bring the edges of the dough, join them and flatten them.
now roll the stuffed parathas gently to a size of a chapati or roti.
on a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.
roast the gobi paratha with ghee till browned and uniformly roasted on both sides.
you can also press the paratha edges with a spatula or spoon, so that they are fried well. as some time, the paratha edges are not cooked well.
make all gobi parathas this way and stack them up in a roti basket or casserole.
serve gobi paratha hot with yogurt, pickle or white butter.
how to make gobi paratha recipe:
making gobi stuffing:
1. firstly rinse ½ cauliflower head very well. check of insects and worms in the cauliflower and if there, then discard that part. rinse very well and then drain well.
2. then grate the gobi pieces using a fine grater.
3. keep the grated caulifower in a bowl.
4. add 1 finely chopped green chili to it. uniformly mix the green chilies with the gobi. keep aside.
making dough for gobi paratha:
5. in a bowl or vessel take 3 cups whole wheat flour along salt.
6. add 1 tablespoon ghee/oil.
7. next add 1 cup water or as required.
8. knead the wheat flour with water to a smooth dough. cover and keep aside for 20 to 30 mins.
making gobi paratha:
9. once the dough is ready. take 2 small to medium sized balls from the dough.
10. dust it with some flour on the rolling board.
11. with a rolling pin, roll it to a size of about 3 inches in diameter.
12. spread some ghee or oil over it.
13. top it with a few tablespoons of the grated gobi/cauliflower mix and keep about 1 inch empty space from the sides.
14. sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.
15. also sprinkle some wheat flour. as the grated cauliflower tend to be sticky, sprinkling little wheat flour helps the parathas not to be sticky when rolling with a pin roller.
16. cover with the other rolled dough.
17. press and seal the edges with your fingertips.
18. dust some flour on the stuffed paratha and start rolling the gobi paratha. i find this stuffing technique easier than the one where you fill the cauliflower stuffing in a rolled dough ball. but you choose what is easier for you.
19 now with a rolling pin, roll very lightly till you get the paratha to a size of a chapati or roti. you have to be a little quick enough to roll out the paratha as we have added salt to the gobi and thus it releases some water.
20. so before the liquids are released from the gobi, your paratha should be on the hot pan. trust me its easy and not at all difficult. once you get the knack of it, you will be a master in making any parathas 🙂
21. place the gobi paratha on a hot griddle, tava or flat pan.
22. when the bottom side is ¼ cooked, flip the paratha and apply ghee on the cooked side. be liberal with the ghee. a paratha is not complete without ghee and especially good amounts of ghee, so don’t be a miser.
23. flip the second time. so now the side, where ghee is applied goes at the bottom.
24. apply ghee on the second side.
25. flip for the third time and then a fourth time making sure that the gobi paratha is cooked evenly and well browned.
26. make sure that the edges of paratha are cooked well. you can also press the paratha edges with spatula or spoon. if the paratha is fried properly then it will slightly puff up.
27. serve the gobi paratha with curd, pickle or white butter.