Gobi Ka Paratha, an unleavened whole wheat Indian flatbread stuffed with spicy grated cauliflower filling and roasted on tawa with ghee is best served with pickle and yoghurt.
There are two ways to make this paratha—using cooked cauliflower or using raw cauliflower. I have made the raw version which is easier but it can get tricky. For this recipe, the cauliflower is grated and cooked with spices for a lip-smacking meal.
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📋Why you'll love this recipe?
If you came looking for cauliflower recipes, then this Indian flatbread will amaze you.
- spicy and flavourful - you can play with the spices to your taste.
- cooked filling - so you can use it as a side dish too.
- no need to cook any accompaniments as you can serve it as is or with some cooling yogurt.
🥘Ingredient Notes
Here is the list of key ingredients to make gobi ka paratha:
- Wheat flour
- Ghee
- Coriander seeds
- Carom seeds
- Ginger
- Green chillies
- Ground spices: You will need turmeric, red chilli and dry mango powder.
- Cauliflower
- Fresh herbs: Coriander and mint leaves
For details please scroll down to Recipe card.
🔪Steps to make Gobi Ka Paratha
The two components to making any stuffed parathas are cooked and cooled stuffing and a soft whole wheat flour dough.
- Step 1: Prepare the paratha dough with wheat flour, salt and water.
- Step 2: Prepare the grated cauliflower filling and let it cool completely.
- Step 3: Assemble the divided dough balls with the stuffing.
- Step 4: Roll in floured surface and cook on hot tawa with generous ghee.
- Step 5: Serve hot with salted yoghurt and some achaar.
🔪How to prep the cauliflower?
The star of the dish is this cruciferous vegetable, Cauliflower. Here is how I prep it:
- Clean the heads and slice off any bad sections of the cauliflower. Seperate the florets in large size. This will help you hand grate easily.
- Use only the floret portion of the cauliflower and avoid the fat stems.
- Use a hand grater to grate finely or pop them all into the jar of a mixie or food processor and give it a pulse!
- If using food processor avoid adding the thick stem. For quicker cooking, don't forget to squeeze off excess moisture before you toss them into the hot pan.
🔪How to stuff Gobi ka parathas?
There are two ways of making any stuffed parathas and it applies to this Gobi Ka Parathas too:
- with a single dough ball
- with two dough balls
I used to make it with a single dough ball until I saw the second method in a video. This is a little bit more work but foolproof and also makes foodies like F enjoy each paratha that has ample stuffing.
💡Top tip
Avoid grating the fat stem and stick to the florets portion for making the stuffing. The stem releases moisture that will make it hard to stuff and roll the parathas.
❄️Storage
You can store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm them in a skillet or tawa over low heat until heated through. However, for the best taste and texture, it's recommended to enjoy them fresh when they are at their crispiest.
🍲More Cauliflower related recipes to try
📖 Recipe Card
Gobi Ka Paratha (cooked filling recipe)
Ingredients
For the Paratha dough
- 2 cups whole wheat flour
- ¾ cup water, approx 250ml
- salt to taste
For the stuffing:
- 2 teaspoon ghee
- 2 teaspoon coriander seeds
- ½ teaspoon carom seeds, (ajwain)
- 1 tablespoon grated ginger
- 2 to 3 green chillies, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon dry mango powder
- 2 cups cauliflower florets, grated
- 1 sprig fresh mint leaves
- 1 sprig Fresh coriander leaves
- Salt to taste
For cooking
- 3 tablespoon Ghee, (1 to 2 teaspoon for each paratha)
Instructions
Prepare the dough
- Add flour and salt to a wide-mouthed large bowl and mix. Add water and mix until it comes together to form a dough. Cover and let the dough rest for 30 to 40 minutes.
- Knead lightly and divide the dough into 6 to 8 equal-sized balls.
Prepare the Stuffing
- Heat ghee in a wide shallow pan on low to medium heat.
- Add lightly crushed coriander seeds, ajwain and ginger. Sauté for a few seconds.
- Add the grated cauliflower, salt and all the spice powders. Sauté this on a medium flame until it releases moisture and cook on high until all excess moisture is gone.
- Switch off and stir in the fresh coriander and mint leaves along with finely chopped green chillies or chilli flakes.
- Remove from the stove and keep the pan OPEN to cool completely. (If you close it with the lid, then the water from steam will fall and make the stuffing wet again)
Assemble - Two dough ball method
- Take one dough ball and divide that into two equal balls.
- Roll each of them into a round shape the size of a poori or hand pie.
- Place 2 to 3 tablespoons of the prepared stuffing in the middle of the rolled dough. Use the spoon to spread it across leaving space around the edge.
- Place the other rolled dough over this and press the sides to seal.
- If you find an air pocket, then use a fork to get rid of the air pockets.
- Dip this in flour or dust flour over both the sides and the work area.
- Roll this without ANY or least pressure - and without turning the side.
Make Gobi Parathas
- Heat a thick-bottomed pan on a medium to high flame. Place the rolled stuffed dough and wait for some bubbles to show up.
- Flip the paratha and wait for more bubbles to show up.
- Flip again and apply ghee all over the paratha. Flip and apply ghee on this side too. Roast further if you want it crispy.
- Serve hot with pickle and yoghurt.
Nutrition Info
My first-ever paratha making lessons came from Life Scoops. It was my then roomie's sister-in-law's food blog. Ever grateful. Thank you, Shema, chechi!
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