gobi paratha recipe

gobi paratha recipe with step by step photos – gobi paratha is another popular paratha from punjab along with aloo paratha, paneer paratha and pyaaz ka paratha. gobi paratha is often made for breakfast in punjabi homes as well as served in restaurants and punjabi dhabas.

i first learnt how to make gobi paratha from my mom in law. i knew how to make aloo paratha but not gobi paratha. i always thought making gobi paratha 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 that making them is very easy and not at all difficult.

i learnt and saw my mom in law making so many parathas. i came to know that are many varieties of paratha recipes. i have shared almost all of them like:

in punjabi homes, while making gobi paratha, the gobi is not sautéed or cooked before. the grated gobi is directly added as a stuffing. cooking gobi and then adding it as a stuffing makes a lot of difference to the final taste of the parathas. parathas made with a cooked gobi mixture cannot be compared taste wise to the parathas made with raw grated gobi, which tastes awesome. since i have made both ways i know the difference. so to get the best taste in the parathas i would suggest not to cook the gobi.

to make this punjabi gobi paratha, the 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 else when making the parathas break.

gobi parathas are usually made for breakfast, but i made this for dinner, as was too tired to cook an elaborate meal. gobi parathas are served with white butter or curd or mango pickle.

if you are looking for more gobi recipes then do check:

gobi paratha recipe card below:

gobi paratha recipe
4.55 from 11 votes
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gobi paratha recipe

gobi ka paratha is a popular north indian paratha recipe. gobi paratha is often made for breakfast in punjabi homes as well as served in restaurants and punjabi dhabas.

course breakfasts
cuisine north indian, punjabi
prep time 25 minutes
cook time 25 minutes
total time 50 minutes
servings 12 parathas
calories per serving 142 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for the wheat dough:

  • 3 cups whole wheat flour (atta)
  • 1 cup water or add more if required
  • salt as required (optional)
  • 1 tablespoon ghee or oil or add as required (optional)

for gobi paratha stuffing:

  • ½ of a cauliflower head, finely grated
  • 1 green chili, chopped finely (hari mirch)
  • garam masala powder as required
  • red chili powder as required (lal mirch powder)
  • salt to taste

for roasting the parathas:

  • ghee as required (clarified butter)

how to make recipe?

making dough for gobi paratha:

  1. in a bowl or vessel take 3 cups whole wheat flour along with salt as required. add 1 tablespoon ghee or oil.

  2. next add 1 cup water or as required. knead the wheat flour with water to a smooth dough. 

  3. cover and keep aside for 20 to 30 minutes.

making stuffing for gobi paratha:

  1. rinse the cauliflower head very well. 

  2. then grate cauliflower with a fine grater.

  3. add some finely chopped green chilies to it.

  4. uniformly mix the green chilies with the gobi. keep aside.

making gobi paratha:

  1. later take 2 small to medium sized balls from the dough. dust them with some flour on the rolling board.

  2. with a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.

  3. now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated gobi/cauliflower mix and keep about 1 inch empty space from the sides.

  4. sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.

  5. also sprinkle some wheat flour. as the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin (belan).

  6. be careful as not to understuff or overstuff the paratha. cover with the other rolled dough (disc).

  7. press and seal the edges very well with your fingertips.

  8. dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). roll very gently and lightly till you get the paratha to a size of a chapati or roti.

roasting gobi paratha on tawa:

  1. on a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.

  2. roast the gobi paratha with ghee till browned and uniformly roasted on both sides.

  3. 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. 

  4. make all gobi parathas this way and stack them up in a roti basket or casserole.

  5. serve gobi paratha hot with yogurt, pickle or white butter.


how to make gobi paratha recipe:

making gobi stuffing:

1. firstly rinse ½ of a cauliflower head very well. check insects and worms in the cauliflower and if there, then discard that part. rinse very well and then drain the water very well.

gobi paratha recipe

2. then grate the gobi pieces using a fine grater.

gobi paratha recipe

3. keep the grated caulifower in a bowl.

gobi paratha recipe

4. add 1 finely chopped green chili to it. uniformly mix the green chilies with the gobi. keep aside. for a spicy taste, you can add 2 green chilies.

gobi paratha recipe

making dough for gobi paratha:

5. in a bowl or vessel take 3 cups whole wheat flour along with salt as required.

gobi paratha recipe

6. add 1 tablespoon ghee or oil.

gobi paratha recipe

7. next add 1 cup water or as required.

gobi paratha recipe

8. knead the wheat flour with water to a smooth dough. cover and keep aside for 20 to 30 mins.

gobi paratha recipe

making gobi paratha:

9. later take 2 small to medium sized balls from the dough.

gobi paratha recipe

10. dust them with some flour on the rolling board.

gobi paratha recipe
11. with a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.

gobi paratha recipe

12. now spread some ghee over one of the rolled disc.

gobi paratha recipe
13. top it with a few tablespoons of the grated gobi/cauliflower mix and keep about 1 inch empty space from the sides.

gobi paratha recipe
14. sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.

gobi paratha recipe

15. also sprinkle some wheat flour. as the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin.

gobi paratha recipe

16. cover with the other rolled dough.

gobi paratha recipe

17. press and seal the edges very well with your fingertips.

gobi paratha recipe

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.

gobi paratha recipe

19. now with a rolling pin (belan), roll very gently and 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.

gobi paratha recipe

20. so before the juices are released from the gobi, your paratha should be on the hot pan. place the gobi paratha on a hot griddle, tava or flat pan. the tawa has to be hot and on full flame. trust me making gobi paratha is easy and not at all difficult. once you get the knack, you will be a master in making any parathas 🙂

gobi paratha recipe
21. let the paratha cook partly, about ¼.

gobi paratha recipe

22. when the bottom side is ¼ cooked, flip the gobi 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. you can also use oil instead of ghee.

gobi paratha recipe

23. flip the second time. so now the side, where ghee is applied goes at the bottom.

gobi paratha recipe

24. apply ghee on the top side.

gobi paratha recipe

25. flip for the third time and then a fourth time making sure that the gobi paratha is cooked evenly and well browned. make sure that the edges of paratha are cooked well. you can also press the paratha edges with spatula or spoon. if the gobi paratha is fried properly then it will slightly puff up.

gobi paratha recipe

26. roast the gobi parathas very well till you see golden or brownish-black blisters on top. make all parathas this way. stack the parathas in a roti basket.

gobi paratha recipe

27. serve gobi paratha hot or warm with curd, pickle or white butter.

gobi paratha recipe




65 thoughts on “gobi paratha recipe, how to make gobi paratha | punjabi gobi paratha”

  1. I am blessed to have known your website. Tried making these parantha many times but it was always disaster. Today I made them they rolled out perfectly. Lots of love to you. Keep sharing your recipes,😀

  2. I tried the recepie…it taste yummy..but the problem i found is to roll after stuffing because of moisture. It get stick in the balen and on the surface. therefore, the paratha beocmes very thick. Any sugesstion please.

    1. krutika, the parathas have to be rolled quickly before the moisture starts oozing out. you can also make two rotis and place the stuffing between the rotis and then seal. this way the moisture does not come out easily as there are two layers of rotis. there is another way, where the gobi can be sautéed in some oil till its moisture dries up. you can do this way. another method is to sprinkle some salt on the grated gobi. mix and keep covered for 10 to 15 minutes. then squeeze the gobi to remove all the excess moisture. keep aside. then add the green chilies and other spices.

  3. I tried mixing salt and other spices into the grated gobhi to begin with. Although it gives out a bit of moisture, making the filling slightly tricky to manage, but I think it tastes juicier (even when you haven’t applied oil/ ghee to it to cook).
    It’s better for those who suffer from health problems and want to avoid fats. It tastes like a tandoori parantha then 🙂

    1. thanks stuti for letting me know. i have never made these parathas without oil/ghee, but i should try. the gobi filling as its not cooked, makes it tender, juicier and moist when cooked. i have also tried once the sauteed gobi version, but i felt the stuffing to be dry and none of us liked it. since this is a family recipe, no wonder we prefer this one over the precooked gobi stuffing.

  4. Thanks Dasanna. I tried your methi parata and tat was so simple n wonderful. Just wondering why the same method can’t be followed for go I parata, where we just make the dough with the Gobi added also, instead of stuffing it and rolling it later. Pls let me know..:) Hare Krishna.

    1. divyapriya, with grated gobi, firstly the dough becomes too moist/wet as the gobi releases its juices in the dough. even if the moisture issue can be solved, but the second issue of rolling the parathas becomes difficult. either the gobi has to be minced and then added or made into a paste and then added. with a paste, the taste will change. so i think mincing would be fine. also either no water or very less water has to be added. the dough will be required to give a rest of 30 minutes. you can try this way. after 30 minutes, if the dough becomes too moist, than just add some flour and knead again. do let me know how the gobi parathas made this way turn out. hare krishna

      1. Thanks for your detailed reply, dasanna:) will try n let you know.. Hare Krishna 🙂

  5. hm… I think I need to try again. My dough was very think and my parathas did not puff 🙁 I’m not sure what the issue is. I cook often but typically do not make dough!

    1. ulrika there is high possibility the dough in not kneaded properly or something has gone wrong. if the dough is kneaded well the parathas should puff up also the heat should be medium while cooking parathas. hope this help’s you.

  6. I just try gobi paratha,only problem I got over here is paratha is slightly thik than what I expect. Please can you suggest me what to do to avoid this?

  7. Your website is amazing. I really like your recipes especially the South Indian ones. For this, as a variation I would recommend that you try adding some finely grated ginger and chopped coriander along with the green chillies. They give a wonderfully fresh and flavourful kick to this

  8. This looks delicious, and easy enough that a newbie like me could probably manage it. I used to order gobi paratha often when I lived in the city but I’ve moved to a very rural area and cannot get it here.

    Thanks for the recipe!

  9. Tried the gobi parathas today .. very simple and a great success .. I followed your method .. thank you. 🙂

  10. Your all recipes r too good, simple n easy to make.I have tried many recipes which have made my food more tasty. Today I’m trying this one n I know this will b also tastier. Thank you

  11. We can also lightly stir fry the gobhi mixture after adding salt to whole of it, to reduce the released water. I do this also for pyaz paratha.

    1. akshat, yes we can do it. but this family recipe of gobi paratha is how we have been making it since generations. there are many variations of every recipe and it varies from family to family.

  12. instead of putting salt and all masalas in every ball of dough what can be done is, (this is how my mum taught me to make it) you can add salt to the dough while kneading it and add the masala’s (garam masala, red chilli powder, chopped coriander and cumin seeds + a little bit of melted asafoetida-if needed) in the grated cauliflower and then stuff it in…

    the ground rule is to never add salt to grated cauliflower as it ruins the consistency.. adding salt and other masala’s every single time you make a paratha can be quiet cumbersome.

    1. thanks for sharing the suggestions deepika. the method shown here is how we make the paratha for many years now. i learnt this from my mil and til today she makes it like this. salt we already add to the dough. just adding a pinch of salt to the cauliflower so that there is a slight salted taste, otherwise even with the salt in the dough, the cauliflower stuffing tastes bland without salt.

  13. Thank you for your excellent paratha recipes. My favourite is onion, but I enjoy a change so appreciated your varied list. Chocolate or jam fillings would go well with the children, I think.

  14. Hi dassana,

    Tell me one thing, that gobi should be boiled one or it should be the raw gobi…?

    any ways your recipe is nice loved this and will try tomorrow..

    Suheel

    1. if the gobi or cauliflower you get in your place, is clean and without any insects, then you just rinse it and grate it. if there are insects, then it needs to be kept in salted hot water water for about 20 mins and then drained and then grated. boil the water first with salt. add the gobi and switch off the flame. cover the pan and keep the gobi in the hot water for 20 mins.

  15. Thanx for the recipe… I think with this I can satisfy my partner who is always wanting new kind of delicious breakfasts….. these recipes are a great help to the new brides……….

  16. It was really very good, I tired it, The way you have explained, it was very easy to understand & Prepare.

  17. Hi dassana most of your paratha recipes doesn’t call for yeast or any rising ingredients is this normal for Indian parathas? I’m West Indian and my mom uses baking powder in her rotis and I would like to try this recipe. I love your website and have tried many of your other recipes and they always come out amazing! Please keep posting and thanks for sharing them!

    1. hi lynda. it is very normal in the indian household not to add yeast or any rising ingredients while making parathas. there are some indian breads like the naan, kulcha or the kerala paratha where yeast or other rising ingredients are added. but generally rotis and parathas is a staple food in most indian households and we don’t add baking powder to them. thanks for the feedback lynda. glad to know the recipes have always come out amazing.

  18. Hi !
    I tried this recipe and it came out very deliciously . I followed same step by step procedure what you mentioned… thanx for the great recipe…

  19. I found to my dismay that my wholemeal flour was out of date, so I used regular plain flour. I also used a tandoori masala spice mix with the cauliflower and I coated it with regular butter.

    Unorthodox, perhaps. But it tasted amazing!

    1. dear gary, thats an interesting mix of cauliflower with tandoori masala and butter. i am sure it must have been yum…

      1. It sure was – it’s quite hard to get ghee (and I was too lazy to clarify it last night). So regular butter works quite nicely on the outside of the paratha.

        I served it with a nice, red, aloo dum and they work together quite well. I fully recommend it.

        1. regular butter does go well with parathas. usually at home we fry the parathas with ghee and serve with butter. but in the absence of ghee, butter works well for frying the parathas.

          dum aloo and gobi paratha is a great combo…

  20. A variation of this paratha with broccoli or a combination of cauli and broccoli tastes yummy as well;it is a favorite in my house:)

  21. I made aloo gobi for dinner tonight and have half a cauliflower left, I wondered what I was going to do with it, now I know! Thanks, you always know what I need!!

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