Gobi paratha

Gobi Paratha Recipe | Cauliflower Stuffed Paratha Recipe

What is Cauliflower Stuffed Paratha?

Paratha with a delicious stuffing of grated cauliflower flavored with lots of ginger, green chilies etc is gobi paratha. This gobi paratha recipe doesn’t call for any red chili powder or other commonly used spices; instead, it uses black pepper powder and garam masala powder. Lots of freshness and flavor come from coriander leaves. Gobi paratha is a winter’s delight and can be served for breakfast or lunch or dinner or even for brunch with the appropriate accompaniments.

Let’s talk about the ingredients for Gobi Paratha Recipe

Fresh and good quality cauliflower (gobi) should be used to make gobi paratha. Cauliflower that is firm and compact is considered to be good. It should not be pale. I have thickly grated it to prepare the stuffing. As already mentioned fresh and minimal ingredients are used to flavor the stuffing to make gobi paratha. As for any paratha, perfect paratha dough is required for gobi paratha too. You can see how to make perfect dough for paratha here. You can use ghee or oil to fry parathas.

Another stuffed paratha recipe is paneer paratha. It has a secret ingredient which peps it up. Find the recipe here. You might also like cauliflower based very interesting recipe i.e. gobi matar keema. Here is the recipe for it.

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How to make Gobi Paratha

1. First of all, prepare the dough for paratha and keep aside.

Gobi paratha

2. Now let’s prepare the stuffing for gobi paratha. In a mixing bowl, take 2 cups grated cauliflower. Add in the remaining ingredients i.e. 1 tbsp chopped ginger, 1 tbsp chopped green chilies, ¼ cup chopped coriander, salt to taste and 1 tsp black pepper powder and ½ tsp garam masala powder. Mix everything well. Check the seasoning. P.S. I have used my chopper to finely chop ginger, green chilies and coriander leaves.

Gobi paratha

3. Take a portion of the paratha dough and roll it into a roti of 4-5 inches diameter.

Gobi paratha

4. Place 3-4 tbsp stuffing.

Gobi paratha

5. Seal and roll the paratha. Don’t roll it too thin. Simultaneously heat a pan or skillet.

Gobi paratha

6. Put paratha on the hot skillet. Cook on medium flame till partly cooked from both the sides.

Gobi paratha

7. Thereafter apply oil on both the sides. Increase the heat while you apply oil.

Gobi paratha

8. Cook on low to medium flame till golden brown from both the sides.

Gobi paratha

9. You can grease it with clarified butter (ghee) or butter. It is optional but doing that makes the paratha soft. Serve with hare lehsun ki chutney. Bon appétit!

Gobi paratha

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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