clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gobi paratha

Gobi paratha

  • Author: Sanchita Dey
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes


Gobi Paratha is an Indian bread filled with grated cauliflower. It’s good for any meal and works well for lunchboxes too.



For the dough :

  • 2 cups – Whole wheat flour
  • 1 tsp – Salt
  • 1 tbsp – oil

For the stuffing :

  • 2 cups – Cauliflower (grated)
  • 1 cup – Boiled potato (grated)
  • 3 tsp – Green chili (finely chopped)
  • 1 tbsp – Mint leaves chopped
  • 2 tbsp – Fresh coriander (chopped)
  • 2 tsp – Ginger (grated)
  • 1 tbsp – Coriander powder
  • 1 tsp – Red chilly powder (optional)
  • 1 tsp – Cumin powder
  • 1 tsp – Carrom seeds
  • Salt to taste
  • Oil or ghee for frying


  1. Take a bowl and add whole wheat flour, salt, and oil.Mix everything nicely.
  2. To make a soft dough, add water and knead.
  3. Cover and set aside the dough for 20 minutes.
  4. In a bowl, mix all the stuffing ingredients.
  5. Divide the dough into six portions equal in size.
  6. Roll the dough ball into a 5-inch disc and dust with flour.
  7. Scoop 4 tbsp of stuffing into the center and bring all the corners together.
  8. Dust the dough with dry flour and gently roll it into a disc 6 inches in diameter.
  9. Heat the pan on medium heat, and transfer the paratha there.
  10. Cook until spots of brown appear on both sides.
  11. Add ghee or oil and fry both sides until golden brown.
  12. Using a ladle to press the paratha while it cooks will make it crisp from outside.

  13. Take out on a plate and assemble all of the parathas.
  14. Serve hot with white butter and achar or pickle of your choice.
    Gobi paratha


  • Ghee is commonly used to fry the paratha, but I prefer to use oil. Ghee is also an option, but it isn’t vegan.
  • First, thoroughly rinse off 12 of the cauliflower head. Check the cauliflower for insects and worms and discard those. Rinse very well and drain the water very well.
  • Before you place the rolled Paratha on the hot Tawa, make sure the Tawa is hot.
  • If you are making the stuffing in advance, skip the salt. Add salt when you are preparing the paratha since the Gobi leaves the water.
  • So that the parathas are crispy, you have to cook them on low heat and press them towards the Tawa with the back of a spoon.
  • Roll each paratha one at a time and continue rolling from one side to another until it is a perfect size.
  • You can prepare the paratha with ghee if you want. It tastes even better.
  • Next, grate the cauliflower pieces with a fine grater.
  • To get crispiness in parathas, press the paratha with the back of the ladle while cooking.
  • Low heat will result in a dense paratha, while high heat will burn them, so cook on medium heat.
  • Ghee can also be added to the dough since it makes it extra soft and adds a delicious flavor to the crispy parathas.
  • Category: Bread, Breakfast
  • Cuisine: Indian


  • Serving Size: 4
  • Calories: 250 Kcal

Keywords: Gobi paratha, How to make gobi paratha, homemade gobi paratha, paratha recipe, pinch of flavours