gobi paratha, how to make gobi paratha recipe | punjabi gobi paratha

gobi paratha, punjabi gobi paratha

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.

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


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.

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 otherwise when making the parathas, they break.


lets begin step by step gobi paratha recipe:

1. grate the gobi/cauliflower finely. add some finely chopped green chilies to it.

gobi paratha

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

mixing chilies with gobi

3. knead the dough. once the dough is ready, take a medium sized ball from the dough. dust it with some flour on the rolling board.

dough for gobi paratha

4. roll it to a size of about 3 inches in diameter. top it with a few tablespoons of the grated gobi/cauliflower mix.

grated gobi or cauliflower

5. sprinkle some salt, red chili powder and garam masala powder on the grated gobi.

adding garam masala for gobi paratha

6. bring all the edges together of the dough and press them at the center.

gobi paratha preparation

7. flatten the pressed edges with your fingers and dust some flour on the stuffed dough.  i find this stuffing technique easier than the one where you roll two small puris/rounds and then stuff the cauliflower stuffing between the puris/rounds. but you choose what is easier for you.

i have mentioned both the techniques of stuffing the paratha on my aloo paratha recipe post. newbies can have a look.

gobi paratha preparation

8. with a rolling pin, roll very lightly till you get the paratha to a size of a chapati or roti. it doesn’t have to be a perfect circle. look at mine… its not a perfect one… you have to be a little quick enough to roll out the paratha as we have added salt to the gobi and thus it release some water.

so before the liquids are released from the gobi, your paratha should be on the 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 :-)

gobi paratha preparation

9. place the gobi paratha on a hot griddle, tava or flat pan.

gobi paratha on tava

10. when the bottom side is 1/4 th cooked, flip the paratha and apply ghee on the cooked side. remember you won’t have neat and clean fingers when making parathas or chapatis… see my fingers… all coated with flour…

punjabi gobi paratha

11. be liberal with the ghee. a paratha is not complete without ghee and especially good amounts of ghee… so don’t be a miser…

adding ghee to punjabi gobi paratha

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

punjabi gobi paratha recipe

13. apply ghee on the second side.

applying ghee to gobi paratha

14. 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 paratha is fried properly then it will slightly puff up.

cauliflower or gobi paratha recipe

serve the gobi paratha with curd, pickle or white butter.

if you are looking for more gobi recipes then do check gobi masalaaloo gobigobhi manchurianaloo gobi matar recipe and punjabi aloo gobi recipe – dhaba style

gobi paratha recipe details are below:

4.4 from 8 reviews
gobi paratha
gobi paratha is a popular north indian paratha recipe.
RECIPE TYPE: breakfast
CUISINE: indian
SERVES: 11-12 parathas
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the wheat dough:
  • 3 cups wheat flour/atta
  • 1 cup water or more if required
  • salt (optional)
  • ghee or oil (optional)
for the stuffing:
  • ½ a cauliflower head, grated finely (gobi)
  • 1 green chili, chopped finely
  • garam masala powder as required
  • red chili powder as required
  • salt to taste
for roasting the parathas:
  • ghee/clarified butter as required
preparing the dough:
  1. firstly, knead the wheat flour with water to a smooth dough. cover and keep aside.
preparing the gobi/cauliflower stuffing:
  1. grate the cauliflower with a fine grater.
  2. add chopped green chilies to it and keep aside.
preparing the stuffed gobi paratha:
  1. take a medium sized ball from the dough.
  2. roll out a small disc about 3 inches in diameter from the dough ball.
  3. add a few tablespoons of the grated gobi/cauliflower mix in the center on top of the rolled out disc. be careful as not to understuff or overstuff the paratha.
  4. bring the edges of the dough, join them and flatten them.
  5. now roll the stuffed parathas gently to a size of a chapati or roti.
  6. roast the gobi paratha with ghee till browned and uniformly roasted on both sides.
  7. serve gobi paratha hot with yogurt, pickle or white butter.

{ 47 Responses }

  1. Madhvi says

    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

  2. says

    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!

  3. Lourdes DSouza says

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

  4. archana parab says

    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

  5. Akshat Harit says

    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.

    • says

      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.

  6. Deepika says

    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.

    • says

      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.

  7. Bob says

    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.

  8. Suheel says

    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..


    • says

      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.

  9. Disha says

    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……….

  10. DEVIKA N says

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

  11. Lynda says

    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!

    • says

      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.

  12. bhargavi says

    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…

  13. Gary says

    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!

    • dassana says

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

      • Gary says

        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.

        • dassana says

          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…

  14. Hetal Hathi says

    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:)

  15. says

    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!!