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

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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 masalaaloo gobigobi manchurianaloo gobi matar recipe and punjabi aloo gobi recipe – dhaba style

gobi paratha recipe card below:

4.55 from 11 votes
gobi paratha recipe
prep time
25 mins
cook time
25 mins
total time
50 mins
 

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
servings: 12 parathas
calories: 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.

recipe notes

rough nutrition info per paratha:

Nutrition Facts
gobi paratha recipe
Amount Per Serving
Calories 142 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Cholesterol 11mg 4%
Sodium 18mg 1%
Potassium 125mg 4%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 3.7%
Vitamin C 3.2%
Calcium 1.1%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.


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.

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. for a spicy taste, you can add 2 green chilies.

making dough for gobi paratha:

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

6. add 1 tablespoon ghee or 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. later take 2 small to medium sized balls from the dough.

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


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

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


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 moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin.

16. cover with the other rolled dough.

17. press and seal the edges very well 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 (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.

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 🙂


21. let the paratha cook partly, about ¼.

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.

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

24. apply ghee on the top side.

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.

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.

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




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This post was last modified on February 21, 2018, 12:12 pm

    Categories Indian Breads & ParathasIndian Breakfast RecipesKids RecipesNo Onion No GarlicNorth Indian RecipesPopular Indian RecipesPunjabi Recipes

View Comments (65)

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

  • 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!!

  • 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:)

  • 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!

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

      • 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.

        • 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...

  • 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...

  • 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!

    • 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.

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

  • 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..........

  • 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

    • 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.

  • 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.

  • 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.

    • 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.

  • 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.

    • 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.

  • 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

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

  • 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!

  • 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

  • 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?

  • 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!

    • 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.

  • 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.

    • 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

  • 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 :)

    • 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.

  • 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.

    • 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.

  • 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,😀

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