Gobi Paratha (Gobhi Paratha Recipe)

Gobi paratha is an Indian flatbread where spicy cauliflower stuffing is filled in the dough. It is a healthy & nutritious breakfast recipe, especially in winters. Often served with curd, pickle, and masala chai.

Gobhi paratha is a popular paratha recipe from Punjab and often served in restaurants & dhabas. Along with aloo paratha, paneer paratha, mooli paratha & matar paratha, gobhi paratha comes next in popularity.

Vegetable Stuffed parathas are a specialty in North India. A perfect healthy breakfast recipe to cook often with different fillings.

Parathas are named after their stuffing, potato stuffed called aloo paratha, grated cauliflower stuffed called gobi paratha, grated carrot stuffed named as carrot paratha & so on.

Stuffed parathas are served with curd or raita or pickle and dollop of butter on top of it. Try it with ginger tea or masala chai.

vegetable paratha can be prepared in two ways. You can stuff the filling in the dough or mix everything in the flour, knead and then make parathas. Both have their own tastes, and preparation timing.

Gobhi paratha is always been my favorite paratha. Served with cucumber tomato raita and butter is enough to feel heavenly.

Why you will love this recipe

Gobhi Paratha is one of the famous breakfasts in North India. You can always make these in lunch or dinner. They are great for kids lunch box as well with greek yogurt or homemade curd.

Traditional Punjabi gobi paratha is prepared by grating cauliflower finely, adding up few spices and then stuffed in the dough balls.

You can also cook the cauliflower first with spices and then filled it. But the taste will not be the same as filling raw grated cauliflower spice mix. My mother in law makes by cooking cauliflower so I can tell the difference.

Cauliflower rice can also be used to make gobi paratha.

Ingredients & Variations

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

For Dough

Wheat flour, a little salt, and warm water is all you need to make a soft, pillowy dough. Cover it and keep it aside for 10 minutes.

Using warm water while kneading helps a lot if you are a beginner. The dough becomes very soft and smooth. It helps while rolling out the parathas.

For Stuffing

• One Medium size cauliflower– the Gobi is grated finely and then stuffed. Based on how much you like to add filling you can roll parathas.
• Carom seeds– it adds a nice aroma and flavor to the cooked paratha.
• Garam masala– adding garam masala is optional. But normally it tastes great in cauliflower parathas.
• Onion chopped finely (optional)– I like to add finely chopped onion. However, you can skip adding it.
• Grated ginger– It is a recommended ingredient. Add and then you know it.
• Salt as per taste
• Green chili finely chopped– gobhi parathas taste so much better when gobi filling is a bit spicy. Add some chopped green chilies.
• Red chili powder– adjust the spice level as per taste.
• Green coriander chopped finely– it makes parathas fresh and aromatic.
• Oil for cooking– Punjabi gobhi parathas are cooked with desi ghee, but I like to make them with oil, to avoid extra calories.

Variations

• Add 1 cup of mashed potato in the gobi filling to make aloo gobi paratha.
• To make gobi paneer paratha, add 1.5 cups of grated paneer to the stuffing and make parathas.
• Cook grated cauliflower with everyday spices. Cooldown and then use it to fill in the dough.
• Add everything together along with flour and knead a dough. Now roll and make parathas.

How to make gobi ka paratha

You can make authentic gobi paratha in two ways. By blending everything and knead a dough. Make parathas and serve with curd or pickle. This is the way to make gobi paratha without stuffing.

Here is another method where grated cauliflower filling is stuffed and then making parathas. Let’s learn how to make stuffed gobi ka paratha, step by step.

Prepare gobi filling

• Clean and cut cauliflower florets. Soak them in turmeric and saltwater for 15 min. As a result of soaking them in turmeric water, all the germs inside come out. It is a very important part for me whenever I am making anything with cauliflower. 
• Drain all the water and grate florets.
• Sprinkle salt over grated cauliflower, mix well and keep aside for 15 min. This process helps to take out water content from florets.
• Squeezed the water and keep it in a bowl.
• Combine all spices listed in the rinsed cauliflower and mix well. Now stuffing is ready to be filled.

Prepare dough

• Mix wheat flour, salt, and 1 tsp oil. Knead the dough using warm water.
• Keep aside covering lid. This will make the dough very smooth.

Rolling gobi paratha

• Almost 9-10 parathas can be made with this dough quantity. Depends on the size you want to make.
• Divide dough and stuffing into equal parts.
• Dust the rolling surface and a dough ball. Roll out a circle of about 3″ in diameter.
• Place stuffing as per your choice and close it by joining all edges. Pinch the dough ball with your palms.
• Roll this around 6-8″ diameter circle. Roll gently by using circular motions around the center. If the filling comes out, just don’t worry. Fix it and continue rolling.
• Repeat the same process with other dough balls as well.

Cooking Paratha

• Heat a griddle and transfer the rolled paratha.
• Cook the side for a minute and flip on the other side. Cook for 30-40 seconds.
• Apply oil and flip it again. Cook both sides after applying oil till golden brown.
• Gobi paratha is ready to serve with yogurt and pickle.

Serving suggestions

Serve gobhi paratha with raita like boondi raita, lauki raita, or just plain homemade curd.

Lassi, mango lassi, strawberry lassi can be served along with it to balance the spice level. Masala chaas & green chutney will also go very well.

Try it with ginger tea or masala chai, you will simply love it.

Storing & Reheating

The great point about gobi paratha is, you can store the filling and the dough for a week in the fridge in separate containers. Just do not add salt if you plan to store them for longer.

You can also store parathas in the freezer. Make all gobhi ka parathas and let them cool down. Stack them having parchment paper in between and store in freezer friendly bags. They are good for a month to store in the freezer.

While consuming just thaw paratha overnight or 2 hours. Microwave them for 1 min or heat on the griddle. Serve and enjoy.

Tips & FAQ’s

1. Adjust chilies as per your taste. I made it optional as per my son’s taste.
2. Rinse properly else it will be difficult to stuff and roll out.
3. Wash carefully, while grating sometimes I found insects coming out from florets.

You can check some more Stuffed paratha recipes (Stuffed Indian Flatbreads)

• Gobi paratha
• Paneer Paratha
• Tofu Paratha
• Mooli Paratha
• Cauliflower & Brocolli Paratha
• Achari besan paratha
• Soya keema paratha
• Indori Sev paratha
• Peas paratha

Mint paratha, Ajwain paratha, capsicum paratha & carrot paratha are few more paratha recipes where no stuffing required.

Check the whole collection of Indian flatbreads

You can visit how to make homemade yogurt & homemade ghee to make alu paratha recipe more delicious.

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