Gobi Paratha (Indian Cauliflower Stuffed Flatbread)

4.86 from 7 votes

on Feb 24, 2021

Gobi Paratha is an Indian flatbread stuffed with spicy cauliflower stuffing. Make it using my easy recipe.

If you prefer stuffed parathas for breakfast, here are some more: Broccoli Paratha, Aloo Paratha, and Keema Parath a.

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, and the other was used to make Gobi Paratha for lunch.

About Gobi Paratha

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 and nutritious 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 one will give you thin and soft parathas, whereas 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 is 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. If you are making it for kids, you can also avoid adding them.

Fresh ginger adds a unique taste, and since cauliflower can cause gas, ginger helps to digest it well.

Oil – Cook the 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
½ teaspoon salt
1 tablespoon oil

Flour, salt and oil added to a large bowl.

Gradually add water (approx ¾ 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

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 get rid of 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 hole of a box grater or a food processor. Ensure there are no big pieces; otherwise, they will tear the paratha once 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 teaspoon finely chopped green chilies
2 tablespoon chopped cilantro
2 teaspoon grated fresh ginger
1 teaspoon salt
½ teaspoon 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.

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 tablespoon 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's center.

Stuffed dough dusted with dry flour and kept on the rolling surface.

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 teaspoon 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.

Frequently Asked Questions

How do I roll gobi paratha using two layers of dough?

If you are making the stuffed paratha for the first time and are not confident about stuffing and rolling it, use this easy method to roll it. 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 tablespoon 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 outside from 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 air-tight containers in the refrigerator for 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 them 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 it will decrease the shelf life.

Once ready to eat, thaw the paratha and cook them on a hot griddle again.