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Gobi Paratha - A Cauliflower Stuffed Paratha

Updated on July 7, 2015
Gobi Paratha served with dahi
Gobi Paratha served with dahi

Gobi Paratha

Gobi Paratha is a North Indian cuisine but owing to it's universal appeal, it's gained widespread popularity. It's essentially a breakfast dish, often served with a butter topping, i.e. on it's own, or with dahi or pickle. It is a must in restaurant menus but it can be done just as well at your own home.

I have cooked gobi masala for my stuffing, but it's also done by stuffing the parathas with raw cauliflower and then baking and roasting them. But, I have found that the cooked gobis, along with the masala, really enhances the overall taste of the stuffed parathas. Served hot, they are crispy, yet soft, so indeed a great combination if you serve them this way.

So, let's look at the recipe for these yummy Gobi Parathas.

Cook Time

Prep time: 25 min
Cook time: 25 min
Ready in: 50 min
Yields: 4 people
Gobi (Cauliflower)
Gobi (Cauliflower)


  • 3 cups wheat flour
  • 2 1/2 cups gobi (cauliflower) (finely cut)
  • 1 onion
  • 1 or 2 pinches of turmeric powder
  • 1/4 tsp chilli powder
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/4 tsp amchur powder (dry mango powder)
  • 1 green chilli (finely cut)
  • Oil
  • Salt (according to taste)
  • 1/4 tsp cumin seeds
  • 1 tbsp coriander leaves (finely cut)
  • 1 tsp ginger-garlic paste


1. Mix a little salt and 2 tbsp of oil with the wheat flour, and knead this flour into a dough. Make balls of this dough.

2. For the stuffing, heat 2 tbsp of oil in a pan and then on a medium to slow flame, add cumin seeds, and when they splutter, add the onions and ginger-garlic paste, and fry till the onions turn golden in color.

3. Now, add green chillies, then, turmeric, chilli, cumin, coriander and amchur powder to it. Fry for a minute, and add the finely cut gobi into it.

4. Add salt and fry for 2 to 3 minutes, then reduce the flame, and cook for another 5 minutes with the lid on.

5. Then, remove the lid and add coriander leaves and mix well. At this point, you will see that the gobi has been well done and the mixture has become dry. So, this is the stuffing for your parathas.

Instructions for cooking

1. Take a (dough) ball, dust it with dry flour, and roll it to a 3.5-4 inch diameter roti shape. Either, in your hand or whichever other way is best preferred by you, take these 'rotis' and stuff them with the stuffing we prepared earlier, then close the edges, and dust both sides with the dry flour. Then, roll it to a bigger size roti carefully, so as not to spill out the stuffing.

2. Heat the tawa or frying pan, and on a medium flame, place the stuffed roti on it. Bake it on both sides well and then, apply oil (or ghee) and roast them (on both sides, of course). Do this for all your stuffed rotis.

3. You may spread some butter over your parathas before serving.

4. Your delicious Gobi Parathas are ready.

I love cooking these parathas as gobi is one of my favorite vegetables Stuffed in parathas, they turn out so delectable and mouth watering, not to mention, so full of the flavors of the gobi masala that's stuffed into it. This is usually served with dahi (curd), pickles or butter.

So, do give this a try, and enjoy.

Mango Pickle and Butter go well with Gpbi Parathas
Mango Pickle and Butter go well with Gpbi Parathas
5 stars from 1 rating of Gobi Paratha


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