--- title: "Gobi Paratha Recipe (Cauliflower Paratha)" url: https://www.whiskaffair.com/gobhi-ka-paratha-cauliflower-flatbread/ date: 2025-09-05 modified: 2026-01-29 lang: en author: "Neha Mathur" description: "Gobi Paratha is an Indian flatbread stuffed with spicy cauliflower stuffing. These stuffed parathas make for a delicious breakfast, lunch, or dinner. Serve them along with pickle and raita for a hearty meal." categories: - "Indian" - "Indian Breads" image: https://www.whiskaffair.com/wp-content/uploads/2020/06/Gobi-Paratha-2-3.jpg word_count: 1836 --- # Gobi Paratha Recipe (Cauliflower Paratha) **Gobi Paratha** **(Cauliflower Paratha) **is an Indian flatbread stuffed with a spicy cauliflower filling. These stuffed parathas make for a delicious breakfast, lunch, or dinner. Serve them along with pickle and raita for a hearty meal. If you prefer stuffed parathas for breakfast, here are some more: [Broccoli Paratha](https://www.whiskaffair.com/broccoli-and-potato-filled-indian-flat-bread-broccoli-paratha/), [Aloo Paratha](https://www.whiskaffair.com/aloo-paratha-recipe/), and [Keema Paratha](https://www.whiskaffair.com/keema-paratha/). ![Gobi Paratha served on a plate.](https://www.whiskaffair.com/wp-content/uploads/2020/06/Gobi-Paratha-2-1.jpg) Today, we harvested 2 large cauliflowers from the kitchen garden. Growing your own veggies gives you a different kind of pleasure, and I am totally enjoying this hobby of mine. I used 1 cauliflower to make a batch of my [Gajar Gobhi Shalgam Achar](https://www.whiskaffair.com/gajar-gobhi-aur-shalgam-ka-achar/), and the other was used to make Gobi Paratha for lunch. ## About Gobi Paratha Gobi = Cauliflower and Paratha = Unleavened Indian Bread. **Gobi Paratha (Cauliflower Paratha)** is an Indian unleavened flatbread stuffed with a spicy cauliflower filling. It is a typical winter breakfast in North Indian homes and is now popular in Indian restaurants worldwide. This **filling **North Indian bread has a mouth-watering stuffing of grated cauliflower spiced up with green chilies, cilantro (fresh coriander leaves), ginger, salt, and garam masala powder. There are **two ways of making gobi paratha** - one where the filling is stuffed inside the dough, and another where you can knead grated cauliflower with the flour. The kneaded ones will give you thin and soft parathas, whereas the stuffed ones will be thick and crisp. I have seen some people **cook the cauliflower filling before stuffing it, but traditionally, it** is never cooked. The cauliflower is grated and stuffed raw. In this post, I am sharing the cauliflower paratha recipe I make at home. ## Ingredients ### For The Dough To make gobi paratha dough, you will need whole wheat flour (gehu ka atta), salt, and oil. ### For The Stuffing **Cauliflower (Gobi) and Potato** **(Aloo)** - Cauliflower is the star ingredient of this recipe. It is grated and then added with other spices to make the masala. Use fresh cauliflower that has no black marks. I add boiled potatoes to the stuffing, which gives a nice texture and binds the mixture. You can replace potatoes with paneer. The potatoes must be boiled a day in advance and refrigerated. Freshly boiled and mashed potatoes moisten the filling, and the paratha will tear while rolling. **Others** - You will also need green chilies, cilantro (fresh coriander leaves), ginger, salt, and garam masala powder. You can adjust the green chilies to your taste. Fresh ginger adds a unique flavor. **Oil **- Cook the cauliflower paratha using oil, ghee, or butter. If making a vegan paratha, use oil and avoid ghee and butter. ## How To Make Cauliflower Paratha ### Make The Dough Mix the following ingredients in a large mixing bowl. You can also use a parat (Indian utensil) to knead the dough. - 2 cups whole wheat flour - 1/2 tsp salt - 1 tbsp oil ![Flour, salt and oil added to a large bowl.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-1.jpg) ![Mixed well.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-2.jpg) Gradually add water (approx 3/4 cup) and knead to make a soft dough. The exact amount of water will depend on the quality of the flour. Do not add much water in one go; otherwise, the dough can become sticky. Knead the dough for 2-3 minutes until it is smooth. **Note** - You can knead the dough with a stand mixer fitted with a dough attachment. ![Soft dough made.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-3.jpg) Cover the dough with a kitchen cloth and keep it aside on the counter for 20 minutes. ![Dough covered with a cloth.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-4.jpg) ### Make The Stuffing Wash the cauliflower very well and discard the green leaves and hard stems. Check for any insects inside the florets. Many creepy crawlies are hidden inside the florets, and you want to eliminate them. Wipe it well with a kitchen towel. There shouldn't be any extra moisture in the cauliflower. Now grate the cauliflower using the medium holes of a box grater or a food processor. Ensure there are no large pieces; otherwise, they will tear the paratha once it is stuffed. Add the following ingredients to a medium-sized mixing bowl and mix nicely. - 2 cups of grated cauliflower - 1 cup of grated boiled potatoes - 2 tsp finely chopped green chilies - 2 tbsp chopped cilantro - 2 tsp grated fresh ginger - 1 tsp salt - 1/2 tsp garam masala powder Do not add the salt if you are not making the paratha immediately. Once mixed with salt, cauliflower releases water, making the filling moist and difficult to stuff. ![All the stuffing ingredients added to a bowl.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-5.jpg) ![Ready stuffing.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-6.jpg) ### Roll The Paratha Divide the dough into 8 equal portions. Make smooth balls from the pieces and press them gently. Take one dough ball and dust it with a light coating of dry flour. Keep the remaining dough balls covered with a kitchen cloth to prevent them from drying. Roll it using a rolling pin into a 5-inch disc. ![Dough ball dusted with dry flour.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-7.jpg) Keep 2 tbsp filling in the center of the disc and bring the ends together. Shape the stuffed dough to make a smooth ball. ![Dough rolled and stuffing kept in it](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-8.jpg) ![Stuffed dough dusted with dry flour and kept on the rolling surface.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-9.jpg) Dust again with dry flour and gently roll to make a 6-inch disc. Apply light and even pressure while rolling; otherwise, the paratha can break. Go from one side to another while rolling and keep dusting with dry flour if the gobi paratha sticks to the rolling pin or surface. Roll the edges slightly thinner than the center. **Tip** - If the paratha tears anywhere, sprinkle some dry flour and tap it lightly. ![Rolled gobhi paratha.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-10.jpg) ### Cook The Cauliflower Paratha Heat a griddle (tawa) over medium heat. When hot, transfer the paratha to the griddle. Cook till brown spots appear on the lower side (1-2 minutes). ![Paratha cooking on a hot griddle.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-11.jpg) Flip the paratha and cook until brown spots appear on the other side (1-2 minutes). Flip again. Apply 1 tsp ghee or oil on each side and cook the gobi paratha till golden brown. Keep pressing while cooking with the back of a ladle to make it crispy on the outside. Make all the parathas in the same manner. Serve hot with white butter and achar. ![Ready gobi paratha.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Gobi-Paratha-Step-12.jpg) ## Frequently Asked Question **How do I roll gobi paratha using two layers of dough?** If you are making stuffed parathas for the first time and aren't confident about stuffing and rolling them, use this easy method to roll them. Make the filling and the dough. Divide the dough into 8 equal-sized balls. Divide each ball into two. Now, roll two dough balls to make two 4-inch circles. Keep 2 tbsp of filling on one of the circles and cover with the other circle. Press the ends well. Now roll to make a 6-inch paratha. Cook as mentioned in the recipe. ## Pro Tips By Neha Do not **overstuff** the parathas with the filling; otherwise, it will come out of the sides. **Press** the paratha with the back of the spoon while cooking to make them nice and crispy. **Boiling the potatoes** a day in advance is essential. Freshly boiled potatoes moisten the filling, and the paratha may tear while rolling. **Wipe the tawa** with a paper tissue after cooking every 2-3 parathas. ## Serving Suggestions Serve gobi paratha with plain yogurt or a raita. I like to serve it with white or regular salted butter, mango pickles, and yogurt. It also tastes great with green chutney, garlic chutney, or any pickle you choose. ## Storage Suggestions You can make the dough and the filling, and store them in separate, airtight containers in the refrigerator for up to 2 days. Do** not add salt* ***while storing the filling. Add salt to the filling only when you want to prepare the parathas. You can also** freeze** the cooked gobi paratha and use it later. Once the parathas are ready, let them cool down properly. Stack them by keeping butter paper in between and store them in ziplock freezer bags. This paratha will stay good in the freezer for about a **month*.*** Make sure you don’t add onions to your parathas, as they will decrease the shelf life. 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Make it using my easy recipe.](https://www.whiskaffair.com/wp-content/uploads/2020/06/Gobi-Paratha-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/gobi-paratha-recipe-cauliflower-paratha) - 4.86 from 7 votes ## Gobi Paratha Recipe (Cauliflower Paratha) **Gobi Paratha** **(Cauliflower Paratha) **is an Indian flatbread stuffed with a spicy cauliflower filling. These stuffed parathas make for a delicious breakfast, lunch, or dinner. Serve them along with pickle and raita for a hearty meal. Prep Time10 minutes minsCook Time30 minutes minsResting Time20 minutes minsTotal Time1 hour hr Course: Bread, BreakfastCuisine: IndianDiet: Vegetarian Servings: 4 people Calories: 250kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### For The Dough 2 cups whole wheat flour- ½ teaspoon salt- 1 tablespoon oil #### For The Stuffing - 2 cups grated cauliflower- 1 cup grated boiled potato potatoes must be boiled and refrigerated a day in advance- 2 teaspoons finely chopped green chilies- 2 tablespoons chopped cilantro (fresh coriander leaves)- 2 teaspoons grated fresh ginger- 1 teaspoon salt or to taste- ½ teaspoon garam masala powder- oil or ghee for fryingUS Customary - Metric ### Instructions #### Make The Dough - Mix flour, salt, and oil in a large mixing bowl. You can also use a parat (Indian utensil) to knead the dough.- Gradually add water (approx 3/4 cup) and knead to make a soft dough. The exact amount of water will depend on the quality of the flour. Do not add much water in one go; otherwise, the dough can become sticky.- Knead the dough for 2-3 minutes until it is smooth.- **Note** – You can knead the dough with a stand mixer fitted with a dough attachment.- Cover the dough with a kitchen cloth and keep aside on the counter for 20 minutes. #### Make The Stuffing - Add cauliflower, boiled potatoes, green chilies, cilantro, ginger, salt, and garam masala powder to a medium-sized mixing bowl and mix nicely.- Do not add the salt if you are not making the paratha immediately. Once mixed with salt, cauliflower releases water, making the filling moist and difficult to stuff. #### Roll The Paratha - Divide the dough into 8 equal portions. Make smooth balls from the pieces and press them gently.- Take one dough ball and dust it with some dry flour. Keep the remaining dough balls covered with a kitchen cloth to prevent them from drying.- Roll it using a rolling pin into a 5-inch disc.- Keep 2 tbsp filling in the center of the disc and bring the ends together. Shape the stuffed dough to make a smooth ball.- Dust again with dry flour and gently roll to make a 6-inch disc. Apply light and even pressure while rolling; otherwise, the paratha can break. Go from one side to another while rolling and keep dusting with dry flour if gobi paratha sticks to the rolling pin or surface. Roll the edges slightly thinner than the center.- **Tip** – If the paratha tears from someplace, sprinkle some dry flour and tap lightly. #### Cook The Paratha - Heat a griddle (tawa) over medium heat. When hot, transfer the paratha to the griddle.- Cook till brown spots appear on the lower side (1-2 minutes).- Flip the paratha and cook until brown spots appear on the other side (1-2 minutes). Flip again.- Apply 1 tsp ghee or oil on each side and cook the gobi paratha till golden brown. Keep pressing while cooking with the back of a ladle to make it crispy from the outside.- Make all the parathas in the same manner. Serve hot with white butter and achar. ### Video ### Notes Do not **overstuff** the parathas with the filling; otherwise, it will come outside from the sides. **Boiling the potatoes** a day in advance is essential. Freshly boiled potatoes moisten the filling, and the paratha may tear while rolling. **Wipe the tawa** with a paper tissue after cooking every 2-3 parathas. ### Nutrition Calories: 250kcal | Carbohydrates: 46g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 367mg | Fiber: 8g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 2mg