About this recipe
Typically North Indian cuisine parantha recipe has the flatbread dough stuffed with an appropriate vegetable. So Gobi paratha is nothing but paratha prepared with grated and spiced cauliflower. There are several recipes for gobi paratha out there and they mainly differ in their stuffing. I agree to be sent email.
These Parathas are also ideal for carrying in a lunch box or for a picnic as it stays tender, unlike store-bought flatbreads that can dry up pretty fast. Your homemade gobi paratha recipe is a wholesome and nutritious alternative to store-bought flatbreads. Try it today! I have used chili powder, cumin powder, and mango powder to bring in varied flavors to the dish. It was a runaway hit with the kids too.
Ingredients notes
Whole wheat flour: I used Sujata whole wheat flour or atta. It’s one brand that I found very fresh and soft but you can use any brand you prefer. Just be sure it’s whole wheat flour. Red chili powder: You could use mild to spicy chili powder. If you need the flavor and color but not the heat, use Kashmiri chili powder. Use the chili that suits your taste.Cauliflower: Make sure to grate the cauliflower before using it in the recipe.Garam masala: This spice enhances the flavor of the cauliflower paratha. If you dont have this use a little coriander powder and cumin powder.Oil: use any type of oil while cooking the paratha. Traditionally it is common to use ghee but using vegan butter or vegan ghee is a good substitute.
How to make this recipe
Combine the wheat flour, oil and water in a deep bowl and knead into a soft dough. Add water gradually. It’s important to use just enough water to get the right dough consistency. Check my video for a visual aid. Cover the dough with moisture cloth, while you prepare the cauliflower. Clean the cauliflower with warm water and grate finely. Squeeze them tight with a clean cloth and remove all water content. Place the dry grated cauliflower in a bowl. To this, add red chili powder, Garam Masala, mango powder and salt. Mix well and place it aside. This is the Gobi stuffing. Divide the dough into 5- 6 equal portions. Roll out a portion of the dough into a 100 mm. (4") diameter circle. Place one portion of the Gobi stuffing in the center and bring together all the sides to the center and seal. Roll out again into a bigger circle (about 7 dia) with a rolling pin. Heat a non-stick griddle and cook the paratha over medium flame spreading a thin film of oil on both sides. Cook to a golden brown, crisp texture on both sides. Cauliflower paratha is ready. Serve hot with Indian pickle or fruit jam.
Expert tips
Wash the Gobi before using it in any recipe with warm water. Warm water makes it workable and also cleans the florets better than cold water. Cauliflower florets tend to get soggy as soon as you add salt. So I squeezed and strained all of the excess water out of the florets before adding the spices. This way, the florets stay dry for more than 8 hours. You could also prepare the stuffing and use it the next day!Finely grated Cauliflower florets blend very well with the texture of flatbread dough and help us get an even mix of flavors.The dough needs to be kneaded very smoothly so that the spiced cauliflower is easily stuffed. I have added red chili powder to gobi stuffing, but additionally, green chilies too can be added to make it spicier.
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📖 Recipe
UPDATE NOTE: This recipe was originally published in January 2018. It was updated on March 2021, with new photos and text.
