Gobi paratha is a popular Indian flatbread stuffed with spiced cauliflower (gobi). Perfect for breakfast or brunch, gobi paratha pairs wonderfully with yogurt or pickles and is often served with masala chai. This easy-to-follow recipe combines the goodness of whole wheat flour (atta) and a savory cauliflower filling, creating a delicious and satisfying meal.
Why you will love this recipe?
- This recipe is easy to make. The dough is simple to prepare, and the stuffing comes together quickly.
- Gobi paratha is great for meal prep. The paratha can be stored in the refrigerator or freezer for a quick breakfast or lunch option.
Cauliflower: Use fresh cauliflower with a firm head and tightly packed florets.
Spices: I am using garam masala, amchur (dry mango powder), and red chili powder.
See the recipe card for full information on ingredients and quantities.
Grate the cauliflower finely when making gobi parathas. This ensures even distribution of the filling within the paratha and prevents it from tearing while rolling. You can use a food processor or a box grater to achieve a consistent texture.
Allow the paratha dough to rest for at least 15-20 minutes after kneading. Roll out the stuffed dough gently using some dry flour and evenly to achieve a uniform thickness. Use a light rolling pin and avoid applying too much pressure.
A hot tawa is essential for cooking the paratha properly. Cook the paratha on medium heat to ensure even cooking. Avoid using high heat, as this can burn the paratha before it is cooked through.
After cooking, keep the parathas covered with a cloth or in a casserole/roti warmer to retain moisture and prevent them from drying out.
Breakfast: This paratha is a classic North Indian breakfast dish. It is usually served with homemade yogurt or vegetable raita, mango or tomato pickle, and a dollop of butter alongside masala chai.
Main meal: Enjoy a hearty lunch or dinner with gobi paratha accompanied by savory sides. Serve it with a simple vegetable curry like bharwa bhindi or dal fry. Complete the meal with mint chutney and lachha pyaz.
To store parathas, allow them to cool completely after cooking. Once cooled, stack the parathas with parchment paper or foil between each to prevent sticking, and place them in an airtight container. Refrigerate for up to 4-5 days. For longer storage, you can freeze the parathas with layers of parchment paper in between. Reheat them on a hot griddle straight from the refrigerator or freezer.
Cool the paratha completely. Roll them, wrap them in aluminum foil, and place them in the lunchbox. They will stay soft and fresh for several hours.
More cauliflower recipes
Check out my collection of Indian cauliflower recipes here.
If you tried this Gobi Paratha Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
For the dough:
- Combine whole wheat flour, oil, and salt in a large bowl.
- Slowly add water and knead to form a soft and smooth dough. Let it rest for 15-20 minutes.
- In a large mixing bowl, combine grated cauliflower, cilantro, garam masala, amchur powder, turmeric powder, chili powder, and salt. Mix well.
Make the parathas:
- Once the dough is rested, knead it one more time and divide it into four equal portions.
- Roll one portion of the dough into a small circle. Place 2-3 tablespoons of stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely.
- Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting.
- Heat a tawa/griddle on medium heat. Place the rolled paratha on it and cook for 1-2 minutes. Do not add oil at this stage.
- Flip over to cook the other side. Apply one teaspoon of oil on the cooked side.
- Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done.
- Serve hot with Indian pickle and raita.