gobi paratha

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Gobi paratha recipe with step by step photos – cauliflower paratha is unleavened whole wheat flatbread stuffed with a spiced grated cauliflower filling.

gobi paratha recipe, gobhi paratha recipe

Gobi paratha is another popular paratha from Punjab along with Aloo paratha, Paneer paratha and Onion 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 paratha varieties. i came to know that are many varieties of paratha recipes. I have shared almost all of them like:

How is gobi paratha made

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 cauliflower has to be grated finely or else when making the parathas break.

Gobhi paratha 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.

How to make gobi paratha

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 cauliflower pieces using a fine grater.

gobi paratha recipe

3. Keep the grated cauliflower 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

Kneading dough

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

Rolling 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, roll both the dough balls to a size of about 3 to 4 inches in diameter.

gobi paratha recipe

12. Now spread some ghee (clarified butter) over one of the rolled disc.

gobi paratha recipe
13. Top it with a few tablespoons of the grated 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 cauliflower.

gobi paratha recipe

15. Also sprinkle some wheat flour. As the grated cauliflower tends 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, 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

Roasting gobi paratha

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 gobi 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 gobhi paratha edges with spatula or spoon. if the gobhi paratha is fried properly then it will slightly puff up.

gobi paratha recipe

26. Roast the gobhi ka paratha very well till you see golden or brownish-black blisters on top. Make all gobhi paratha 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

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gobi paratha recipe, gobhi paratha recipe

Gobi Paratha

4.71 from 37 votes
Cauliflower paratha is unleavened whole wheat flatbread stuffed with a spiced grated cauliflower filling. Gobi ka paratha is often made for breakfast in Punjabi homes as well as served in restaurants and Punjabi dhabas.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins

Cuisine North Indian, Punjabi
Course: Breakfast

Servings 12 parathas
Units

Ingredients

for the wheat dough

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

for gobhi paratha stuffing

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

for roasting the paratha

  • ghee as required (clarified butter)

Instructions

kneading dough

  • In a bowl or vessel take 3 cups whole wheat flour along with salt as required. add 1 tablespoon ghee or oil.
  • Next add 1 cup water or as required. knead the wheat flour with water to a smooth dough. 
  • Cover and keep aside for 20 to 30 minutes.

making gobi paratha stuffing

  • 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.

making gobi paratha

  • later take 2 small to medium sized balls from the dough. dust them with some flour on the rolling board.
  • With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.
  • Now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.
  • 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 moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin (belan).
  • Be careful as not to understuff or overstuff the paratha. cover with the other rolled dough (disc).
  • Press and seal the edges very well with your fingertips.
  • 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 a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.
  • Roast the gobhi paratha with ghee till browned and uniformly roasted on both sides.
  • You can also press the gobhi 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 gobhi paratha this way and stack them up in a roti basket or casserole.
  • Serve gobi paratha hot with yogurt, pickle or white butter.

Nutrition Info Approximate values

Calories: 142kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 18mgPotassium: 125mgFiber: 3gVitamin A: 185IUVitamin C: 2.6mgCalcium: 11mgIron: 1.1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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76 Comments

  1. Making parathas this way was simple and less time consuming.adding good amount of ghee makes a huge difference. I realised this after you repeatedly mention in all such posts.also the grated cauliflower in the stuffing tastes too good.4 stars

    1. yes, adding ghee makes a big difference. with fresh grated cauliflower, the taste is too good. with precooked cauliflower stuffing, the taste is completely different. thanks again winnie.

  2. Loved the recipe Ma’am! Took me quite some time but it started getting easier. My wife liked the parathas too. Only problem I faced was that the cauliflower flakes were flying around the kitchen while grating the vegetable.

    I feel adding fresh coriander in the stuffing will enhance the taste. Will try that the next time.

    Though this is the first time I’m commenting, I keep visiting your site for recipes and like them for their simple preparation and nutritional value.

    Thank you and keep posting new varieties!5 stars

    1. thank you vivek for this detailed feedback and for the rating too. yes, that happens when grating cauliflower. i use a large plate, so that whatever flakes fly fall on the plate. definitely, you can add fresh coriander. it will give a nice taste.

      thank you very much. welcome and yes i will keep adding new recipes.

  3. I love your website…..the instructions are very detailed and makes it very easy to follow the steps and make the food….you should hv an APP so that i don hv to open the web browser and google for ur recipes4 stars

    1. thanks. we had an app but unfortunately we had to remove it due to reader complaints. hopefully in the future we may launch an app again.

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