Gobi Paratha is a classic North Indian stuffed flatbread with spiced grated cauliflower. In this post, I'm sharing the cauliflower stuffed paratha, explained with tips, tricks that I have learned while making these, with step by step pictures and full video for beginners.
It is wholesome, filling and perfect for breakfast, lunch or dinner. Winter is all about Cauliflower and you can make this yummy stuffing.
Check out my classic Aloo paratha recipe and Broccoli paratha recipe in this website.
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Why this works?
There are many ways to make gobi paratha. Some recipes, stuff raw cauliflower, squeezing out excess moisture, while this version uses cooked cauliflower stuffing. I think it is a Punjabi Gobi paratha.
This is easy to handle, less messy and beginner friendly. If done properly, the stuffing stays intact while rolling without making the dough tear off while rolling.
This recipe is inspired by my brother, he told he had once in a North Indian friend's home and he could not make it out whether it was stuffed or mixed with the dough itself, that perfect! So I asked my Sindhi friend Sangeeta who makes amazing parathas.
I have shared as much as possible tips and troubleshooting notes for beginners to understand.
Gobi Paratha Ingredients
Here are the ingredients needed to make Gobi paratha.
- Wheat flour - Atta - Forms the base dough, encasing the stuffing with soft yet sturdy texture.
- Oil - Just a dash for the dough for softness
- Salt
- Lukewarm water - to help stay soft even after hours
For Stuffing
- Cauliflower - I prefer to use Indian Cauliflower which doesn't leave out much water or become watery after cooking.
- Coriander leaves - For flavouring the stuffing
- Ginger - Lends flavour as well as for it's digestive properties
- Green chilli - For spice & flavour
- Cumin seeds - Adds flavour & good for digestion
- Asafoetida - Gives mild flavour
- Red chilli powder - For spice
- Turmeric powder - Gives colour
- Garam masala - For flavour
- Amchoor powder - Gives a tanginess to elevate the taste
Please check the Recipe card below for quantities.
Step by step Images
Let's see how to make Cauliflower paratha.
- Firstly, take wheat flour, oil, salt in a mixing bowl.
2. Then add lukewarm water to make a soft pliable dough. Keep aside covered for minimum 10 minutes.
3. Meanwhile, separate the florets from cauliflowers, big enough to hold and grate. Then wash it twice and pat dry/ air dry it completely.
4. Grate all the florets carefully.
5. Make sure there is no big pieces of cauliflower as it will not get cooked evenly.
6. Then heat a pan with oil, splutter cumin seeds, add asafoetida. After that, add finely chopped ginger, green chilli.
7. After that, add grated cauliflower and saute for a minute in low flame. from now on, it should always in low flame.
8. Then add turmeric, red chilli powder, amchoor powder, garam masala powder.
9. Mix well and level it.
10. Then cook covered in low heat for 5-6 minutes. Stir in between to ensure it's not burnt.
11. Check if its done by checking a piece of cauliflower.
Make Gobi Paratha
12. Cauliflower stuffing is ready.
13. Now again knead the dough and make equal size balls 4-5, depending on how big and thick you want.
14. Then take a ball and dust with dry flour. Spread to a thick disc.
15. After that, keep 3-4 tablespoons of prepared gobhi stuffing.
16. Then stuff this inside the spread dish by bringing together the edges towards the centre to cover the stuffing.
17. Seal it well.
18. Then flatten and dust with dry flour again.
19. Furthermore, spread gently from the ends.
20. Dust if it is sticky and difficult to spread.
21. Then heat a tawa and cook the paratha on both sides with ghee or oil, in medium flame, until golden spots appear.
22. Flip and cook both sides. While cooking, gently press the parantha with spatula to ensure even cooking.
Gobi paratha ready. It goes well with simple Boondi raita too.
Substitutions & Variations
In place of ginger, you can use ginger garlic paste too. I used chopped ginger & green chilli, while you can add paste/ crushed too.
Alternate method for stuffing
- Firstly, take two dough balls and spread into medium size chapati.
- Then place about 2 tablespoons of stuffing evenly on one chapati.
- Place another chapati over this and first press gently over it, and then seal the ends and fold as shown in the picture.
Top tips
- Make sure the dough is soft, it should not be tight. Even if it is bit sticky, you can use dusting flour generously. But if the dough is tight, it will be really hard to spread, as the stuffing will come out.
- More you rest the dough and knead it again, soft and smooth it becomes, perfect for spreading the paratha.
- I use Maida for dusting as it blends well while rolling and doesn't spoil the tawa with the excess getting burnt.
- Use a broad pan for preparing the stuffing as it is best to dry the moisture.
- Cook the cauliflower in low flame to avoid burnt masalas. Patience is the key.
- Over tawa, make sure to cook in medium or high flame to cook quickly, as cooking long may make the texture hard.
My notes
Do not overfill the paratha. Especially if you are beginner. Roll gently and work from the ends towards centre.
I prefer using Indian Cauliflower as the one we get here in Singapore leaves out water too much and becomes too soft once cooked.
You can also use food processor for cauliflower instead of grating. but it leaves out too much water, so I prefer grating though it is an effort.
For rustic, Dhaba style Gobhi paratha, you can prepare a raw stuffing by grating cauliflower, mix with salt, green chilli, coriander leaves and rest it. Squeeze out excess water and stuff the paratha. In this style you can cook with less or no oil and bring the tandoor look. By the time dough cooks, the stuffing also gets cooked.
Storage
Stuffing can be stored in fridge and used for couple of days.
Cooked gobhi paratha stays good & soft for 8 hours.
FAQ
If prepared with less oil or ghee, yes, Gobi paratha is healthy with vegetables and carbs.
Yes, you can freeze gobi paratha. Cook it with less oil or no oil over hot tawa until its done 80% and then line it with parchment paper, separating from other parathas, put inside a ziploc bag.
Recipe card
Gobi Paratha Recipe | How to make Cauliflower stuffed paratha
Ingredients
- 2 cup Wheat flour Refer note 1
- Salt
- 2 tablespoon Oil
- Lukewarm water as needed
For stuffing
- 1 Cauliflower Medium size
- ¼ cup Coriander leaves chopped
- 2 teaspoon Ginger finely chopped
- 1 Green chilli finely chopped
- ⅛ teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- ½ teaspoon Red chilli powder
- 1 teaspoon Amchoor powder
- 1 pinch Asafoetida
- ½ teaspoon Cumin seeds
- 1 teaspoon Oil
- Salt
Instructions
- Firstly, take wheat flour, oil, salt in a mixing bowl.
- Then add lukewarm water to make a soft pliable dough. Keep aside covered for minimum 10 minutes.
- Meanwhile, separate the florets from cauliflowers, big enough to hold and grate. Then wash it twice and pat dry/ air dry it completely.
- Grate all the florets carefully.
- Make sure there is no big pieces of cauliflower as it will not get cooked evenly.
- Then heat a pan with oil, splutter cumin seeds, add asafoetida. After that, add finely chopped ginger, green chilli.
- After that, add grated cauliflower and saute for a minute in low flame. from now on, it should always in low flame.
- Then add turmeric, red chilli powder, amchoor powder, garam masala powder.
- Mix well and level it.
- Then cook covered in low heat for 5-6 minutes. Stir in between to ensure it's not burnt.
- Check if its done by checking a piece of cauliflower. Cauliflower stuffing is ready.
- Now again knead the dough and make equal size balls 4-5, depending on how big and thick you want.
- Then take a ball and dust with dry flour. Spread to a thick disc.
- After that, keep 3-4 tablespoons of prepared gobhi stuffing.
- Stuff this inside the spread dish by bringing together the edges towards the centre to cover the stuffing.
- Seal it well. Then flatten and dust with dry flour again.
- Spread gently from the ends. Dust if it is sticky and difficult to spread.
- Then heat a tawa and cook the paratha on both sides with ghee or oil, in medium flame, until golden spots appear.
- Flip and cook both sides. While cooking, gently press the parantha with spatula to ensure even cooking.
Video
Notes
- Note 1: I halved the dough ingredient quantities and made only half the quantity.
- Make sure the dough is soft, it should not be tight. Even if it is bit sticky, you can use dusting flour generously. But if the dough is tight, it will be really hard to spread, as the stuffing will come out.
- More you rest the dough and knead it again, soft and smooth it becomes, perfect for spreading the paratha.
- I have skipped amchoor if it is not available, so it's okay if you do not have and want to skip it.
- The spice powders can be adjusted to suit your taste buds.
- Make sure to add lots of coriander leaves for wonderful flavour.
- Do not add more oil in the stuffing, this 1 teaspoon is enough for perfect dry consistency while spreading.
Padma says
Mouth watering, I had these at my fren's place, her mom is agreat cook....love the gobi paratha texture
Asha says
After I succeeded in Alu Parathas, I am hoping to make Gobi ones too. Looks great, made by two layers too. I will try, thanks!:))
I am leaving my comments, hope you do leave your's too! ;D
Sirisha Kilambi says
Raks.....Nice version of Gobi paratha...Right...as u said,every person has a variation...I make these in a different way 🙂
But ur version is really good 🙂
Nice YUM Paranthas 🙂
sunita says
raks, every recipe comes out differently in different hands...that's the beauty of cooking.
Latha says
Looks delicious Raka. I have one big head of cauliflower and I'm going to try this soon. Will let u know. Already printed your recipe.
Thanks
Latha
Saju says
lovely, looks so delish. I have to make them.
Suganya says
Two layered paratha is something I am yet to try. Looks very good.
remya says
really yumm...i had once made by my friend...delicious..urs a bit diff..will parathha smetime...
Viji says
Very nice paratha's.I have bookmarked it and will give u the feed back after i prepare.
Kribha says
Looks so delicious raji. Thanks for the step by step pics. will try it for sure. Looks so good and yummy.
Kribha says
Looks so delicious raji. Thanks for the step by step pics. will try it for sure. Looks so good and yummy.
Manasi says
Love parathas!! ur version is mouthwatering!!!!!!!
Rajitha says
mmm...love ghobi paranthas...fall weather makes u crave all yummy stuff...also liked what u sent for click..
Seema says
Yum Yum parathas.. My daughter loves this one as much as we all do!!
RAKS KITCHEN says
padma,
Thanx for your comments...:)
asha,
My first attempt in parathas is aloo paratha and just like u me too tried gobi...But now I like the gobi stuffed one than aloo...:))
And I will leave comments on each and every post although I do it delayed;D
sirisha,
Thanx for the lovely comments ...!!
sunita,
I agree with you ...!!
Latha,
Oh! thats super fast...!!thank you and dont forget to giv me the feedback!!
remya,saju,suganya,viji,kribha
Thanx for the compliments and give it a try ...It turned out very very tasty yesterday...!!we enjoyed eating...and if you have any doubts also you can ask me...I am eager to answer...:))
manasi,rajitha & seema,
Thanx for the compliments over my parathas...
Latha Narasimhan says
I too grate the gobi sometimes! your parathas are looking yummy!:)) When I was in delhi I learnt to roll the parathas with big cauliflower pieces too! THe knack is in rolling!:))
Seena says
very nice dish..love to get some now..feeling hungry seeing it..:D
It is evening here and time for tea..that spaghetti pictures are also good..
Namratha says
Gobi parathas look amazing Raks, would love some right away...I love Gobbiiiiiiii! 🙂
Pravs says
Nice presentation. Makes it easy to follow with pics.
RAKS KITCHEN says
Latha mam
thanx for yur compliments..And please share that knack sometime...:)
Seena
I too will be happy to share my tasty parathas with you!!!
Namratha and parvs thanx for your compliments:))
Swaroopa says
wow now i can easily follow the recipe. neatly presented
easycrafts says
perfect .... we used to have a lot of paratha during winters. Parathas taste great with lassi too..
Lissie says
raks, tasty gobi parathas! i love them.. :))
RAKS KITCHEN says
SWAROOPA,EASYCRAFTS AND LISSIE Thanx a lot for your compliments
AnuSriram says
Recipe is so good... will give it a try and post the feedback.. Thanks!
Menu Today says
Hi Raks,
Healthy paratha. Looks yummy!!! I am on my way to your house!!!:-)Thanks for sharing.
RAKS KITCHEN says
Anu,
Sure tell me the feedback....:))
menu today,
You are always invited....:))
Divya Satheesh says
Hi Raks,Ur cooking skill is awesome.. Now a days i just look into your site for cooking. I also wanna suggest another method for Gobi Paratha. Instead of grating them u can cut the gobi into small pieces and boil them for 5-10 mins. After that spread them into a dry cloth and squeeze out the water completely. Then grind coarsely in mixie. Then u can put this in kadai along with ingredents which u have mentioned.This gives u additional taste.You can do the same with Brocolli as well !!
Sharik Rehman says
maine try kiya wow so tasty wonderfull
Swapna says
Hi, I just tried your method of rolling out gobhi parathas, they came out so well, can't wait to eat them, but me and my parathas are waiting for my husband!:-)I followed your pizza recipe too, you somehow have a way with cooking methods, I follow them and never fail!Must thank you for all the wonderful effort, step by step pics et all..Keep it coming, for us all!Cheers!
Raks Anand says
Thank You so much 🙂