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

by dassana amit updated December 27, 2013

gobi paratha, punjabi gobi paratha, gobi paratha recipe

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.

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.

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.


so lets begin step by step gobi paratha recipe:

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

gobi paratha

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

mixing chilies with gobi

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

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

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

adding garam masala for gobi paratha

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

gobi paratha preparation

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

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

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

gobi paratha on tava

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

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

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

punjabi gobi paratha recipe

apply ghee on the second side.

applying ghee to gobi paratha

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:

4.0 from 3 reviews
gobi paratha
Prep time
Cook time
Total time
gobi paratha is a popular north indian paratha recipe.
Recipe type: breakfast
Cuisine: indian
Serves: 11-12 parathas
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.
Nutrition Information
Serving size: 3-4

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{ 27 comments… read them below or add one }

usha March 29, 2014 1

I tried this .. it’s really awesssssooooommmmm
Thank you so much .. :)


dassana amit March 30, 2014 2

welcome usha


Riya keshri February 28, 2014 3

Its good to have it
I have tried out this recipe $ it came out deliciously


dassana amit March 2, 2014 4



rehanabrar khan February 11, 2014 5

very nice


Suheel February 4, 2014 6

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..



dassana amit February 4, 2014 7

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.


Suheel February 5, 2014 8

Thanks dassana…

it helped me and the recipe was so good…


dassana amit February 5, 2014 9

welcome suheel


Disha January 17, 2014 10

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……….


dassana amit January 18, 2014 11

welcome disha. keep visiting the blog for new recipes.


DEVIKA N July 26, 2013 12

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


dassana July 26, 2013 13

thanks devika.


Lynda December 9, 2012 14

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!


dassana December 9, 2012 15

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.


bhargavi January 31, 2012 16

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…


dassana January 31, 2012 17

welcome bhargavi.


Gary January 16, 2012 18

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 January 16, 2012 19

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


Gary January 16, 2012 20

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 January 16, 2012 21

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…


Hetal Hathi December 6, 2011 22

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:)


dassana December 10, 2011 23

thanks hetal for this awesome suggestion. i will try this one next time.


Natalie November 27, 2011 24

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!!


dassana November 27, 2011 25

thank you natalie… do try and let me know….


Sharyn Dimmick November 25, 2011 26

This sounds so yummy. I am saving this post and making it when the cauliflower starts rolling in this winter. Thank you.


dassana November 26, 2011 27

whenever you try the recipe sharyn, do let me know how it turned out.