This delicious Gobi Paratha is a recipe you will make time and time again. Also known as cauliflower paratha, these unleavened whole grain flatbreads are filled with a hearty, flavored, grated cauliflower filling. As one of the most popular recipes for Punjabi Paratha, Gobi Paratha is loved by many people. There are so many ways to make these flatbreads, but here I am going to show you an authentic Gobi Paratha recipe that is very popular with my family.
About Gobi Paratha
I learned these cauliflower-filled flatbreads for the first time from my mother-in-law. Of course, I knew how to make aloo paratha (flat bread filled with potatoes), but not gobi paratha. I always thought doing these parathas was difficult and honestly I never tried to do it.
When I saw my mother-in-law making the Gobi Parathas, I realized that making them is easy and not that difficult. I make these the way they have been made in the family for so many decades and have not changed or adapted any ingredients or cooking styles.
The crispy, tasty Gobi Paratha are usually made for breakfast, but of course you can make them for lunch or dinner too. They can be served with white butter or curd cheese (yogurt) or mango cucumber.
Gobi Paratha is often prepared for breakfast in Punjabi houses and served in restaurants and Punjabi dhabas. We like to eat them for breakfast and especially in winter as you get India's best tender cauliflower in winter.
Why this recipe works
In Punjabi houses, the cauliflower is not sautéed, fried or pre-cooked earlier in the production of Gobi Paratha. The fresh, raw, grated cauliflower is immediately added to the filling.
If you cook the cauliflower and then use it as a filling, these parathas will taste different. They don't get enough moisture in the filling and they taste a bit dry and bland.
The parathas made from the raw, grated cauliflower mixture have a nice taste, texture and aroma and are better than the parathas made with cooked gobi. Since I've done both ways, I know the difference. To get the best flavor in the Gobi Paratha, I would suggest not cooking the cauliflower.
For this recipe for Punjabi gobi paratha, the cauliflower is finely grated. I usually use a hand grater for this and avoid rubbing in the food processor that I have.
For some reason, the food processor grids are larger than the hand rubbed ones. The cauliflower must be finely grated, otherwise the parathas will break when rolling.
I learned and saw my mother-in-law make so many varieties of Paratha. I learned that there are many variations of filled and savory Paratha recipes. I shared almost all of them like:
How to do Gobi Paratha
Make the cauliflower filling
1. First rinse half a head of cauliflower very well. Check for insects and worms in the cauliflower and if there are any, then discard that part.
Rinse very well in fresh running water. Then drain the water very well. You can also rub the cauliflower dry with a kitchen towel.
2. Then rub the cauliflower pieces with a fine grater. If you use a food processor, make sure that the cauliflower is finely grated.
3. Keep the grated cauliflower in a bowl.
4. Add 1 finely chopped green chili (about 1 teaspoon chopped). Mix the green chillies evenly with the Gobi. Hold aside. You can add 2 green chilies for a spicy taste.
Knead Paratha dough
5. In a bowl or container, take 3 cups of whole wheat flour along with salt as needed.
6. Add 1 tablespoon of ghee or oil.
7. Next, add 1 cup of water or as needed.
8. Knead the wheat flour with water to form a smooth and soft dough. Cover the dough and let it rest for 20 to 30 minutes.
Fill the paratha with Gobi filling
9. Later, take 2 small to medium-sized balls out of the dough.
10. Dust them with a little flour on the roller board.
11. Use a rolling pin to roll both balls of dough to a size about 3 to 4 inches in diameter.
12. Now spread some ghee (clarified butter) or oil over one of the rolled slices.
13. Cover it with a few tablespoons of the grated cauliflower mixture, leaving about 1 inch of free space on the sides.
14. Sprinkle 1 to 2 pinches of salt, red chilli powder and garam masala powder on the grated cauliflower.
15. Sprinkle some wheat flour too. Since the grated cauliflower tends to get damp, sprinkling in a little wheat flour will help keep the parathas from getting damp and sticky when rolling with a rolling pin.
16. Cover with the other rolled dough.
17. Press and seal the edges very well with your fingertips.
18. Dust the filled paratha with a little flour and start rolling the paratha. I find this filling technique easier than the one where you put the cauliflower filling into a rolled ball of dough. But you decide what is easier for you.
19. Now roll a rolling pin very gently and gently until you get the paratha the size of a chapati or roti – about 6 to 8 inches. You have to be a little quick enough to roll out the paratha as we added salt to the gobi and this will release some water.
Chef Gobi Paratha
20. So before the juices come out of the Gobi, your Paratha should be on the hot pan. Place the paratha on a hot pan, tawa, or shallow pan.
The pan needs to be hot and on medium to high heat. Trust me, making Gobi Paratha is easy and not difficult at all. Once you get the hang of it, you will become a master at making parathas 🙂
21. Let the paratha cook partially, about ¼.
22. When the bottom is ¼ cooked, turn the paratha over with a spatula and spread the ghee or oil on the cooked side. Be generous with the ghee.
A paratha isn't complete without ghee and particularly good amounts of ghee, so don't be curmudgeon. You can also use oil instead of ghee.
23. Flip the second time. Now the side that the ghee will be applied to goes down.
24. Apply ghee or oil on top.
25. Flip it a third time and then a fourth time to make sure the Gobi Paratha is evenly cooked and well browned.
Make sure the edges of paratha are well cooked. You can also press the edges with a spatula or spoon. When the gobhi paratha is properly roasted, it puffs up slightly.
26. Roast the Gobhi ka Paratha very well until you see golden or brownish-black bubbles on top. Do all of the Paratha this way. Stack the parathas in a roti basket.
I am multitasking when doing these. So I stuff and roll the parathas and cook them at the same time. If you can't multitask, get family help with cooking.
I wouldn't recommend rolling all the parathas and cooking them later as the cauliflower gives off moisture and it can be difficult to lift the parathas if there is too much moisture in them.
27. Serve Gobi Paratha hot or warm with cottage cheese, pickles or white butter. They can also be packed for a Tiffin box.
They can be eaten at any time of the day, but usually with breakfast or as a packed lunch.
As you can see in the photos, you can optionally eat them with raw green chillies. Make sure, however, that the green chillies are not very hot or hot. These chilies, which are served with Gobhi Paratha or other Parathas, do not have a hot, spicy taste and are mild.
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Cauliflower Paratha is an unleavened wholemeal flatbread filled with a seasoned, grated cauliflower filling. Gobi Paratha is often prepared for breakfast in Punjabi houses and served in restaurants and Punjabi dhabas.
Preparation time 25th Minutes
cooking time 25th Minutes
total time 50 Minutes
Servings 12th parathas
Cooking modePrevent your screen from going dark while preparing the recipe
In a bowl or container, take 3 cups of whole wheat flour along with salt as needed. Add 1 tablespoon of ghee or oil.
Next, add 1 cup of water or as needed. Knead the wheat flour with water to form a smooth and soft dough.
Cover and set aside for 20 to 30 minutes.
Make the cauliflower filling
Rinse the cauliflower head very well.
Then rub cauliflower with a fine grater.
Add some finely chopped green chilies.
Mix the green chillies evenly with the Gobi. Hold aside.
Making of gobi paratha
Later, take 2 small to medium sized balls out of the batter. Dust with a little flour on the roller board.
Using a rolling pin (Belan), roll both balls of dough to a size about 3 to 4 inches in diameter.
Now spread some ghee over one of the rolled slices. top it with a few tablespoons of the grated cauliflower mixture, leaving about 1 inch of free space on the sides.
Sprinkle 1 to 2 pinches of salt, red chilli powder and garam masala powder on the grated gobi.
Also sprinkle some wheat flour. Since the grated cauliflower tends to be moist, sprinkling in a little wheat flour will help prevent the parathas from becoming moist and sticky when rolling with a needle (Belan).
Be careful not to underfill or overfill the paratha. Cover with the other rolled out dough (disc).
Press the edges well with your fingertips and seal.
Dust the filled Paratha with a little flour and roll out the Gobi Paratha with the help of a rolling pin (Belan). Roll very gently and easily until you have the paratha the size of a chapati or roti.
Place the rolled Gobi Paratha on a hot tava (tawa or pan or grill plate).
Toast the gobhi paratha with ghee until browned and evenly roasted on both sides.
You can also press the edges of the gobhi paratha with a spatula or spoon so that they are well fried. After a while, the paratha edges will not cook well.
Make all of the gobhi paratha this way and stack them in a roti basket or saucepan.
Serve Gobi Paratha hot or warm with yogurt, pickles or white butter.
- The recipe is easy to scale.
- For a flavorful filling, add more green chillies.
- Use fresh tender cauliflower.
- Do not blanch cauliflower as it releases a lot of water after grating and makes it difficult to make the paratha.
- Do not overfill or underfill the paratha with the filling. Overcrowded paratha breaks while rolling. During an underfilled Paratha, the taste of the hearty cauliflower filling is missing.
- Make sure that the cauliflower is finely grated. The cauliflower is not chopped and does not have large scraps.
- Knead the dough into a smooth and soft texture.
Amount per serving
Calories from Fat 45
% Daily Value *
Saturated fat 2g13%
Monounsaturated fat 1g
Vitamin A 185IE4%
vitamin C 2.6 mg3%
iron 1.1 mg6%
* The daily percentage values are based on a 2000 calorie diet.
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This Gobi Paratha recipe post from the archive (November 2011) was republished and updated on June 10, 2021.