Gobhi Paratha

June 21st, 2008 filed under Breads, Vegan
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Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

Makes 6 parathas.

Gobhi ParathaIngredients:

  • Dough:
    • 1 cup whole-wheat flour
    • 1/2 cup water (Use more as needed)
    • 1/2 teaspoon of salt
  • Filling:
    • 2 cup shredded cauliflower
    • 1/2 teaspoon ajwain
    • 1/2 teaspoon cumin seeds (Jeera)
    • 1 chopped green chili
    • 2 tablespoons chopped cilantro (green coriander)
    • 1/2 teaspoon salt
  • Also needed:
    • 1/4 cup whole-wheat flour for rolling
    • Oil to cook



  1. Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
  2. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.


  1. Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will
    become too moist and hard to work with.
  2. Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.

Making of paratha

  1. Divide the dough and cauliflower mixture into 6 equal parts.
  2. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled
    dough together to cover the filling. Repeat to make all six balls.
  3. Allow each ball to settle for two minutes before rolling.  (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
  4. Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water
    sizzles right away, the skillet is ready.
  5. Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
  6. Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
  7. After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a
    spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
  8. Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.
  9. Parathas can be kept unrefrigerated up to two days,
    wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month.  Re-heat in a skillet or toaster oven.

Serving Suggestions

Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar .


Replace cauliflower with white radish (mooli)

If you enjoyed the recipe for Gobhi Paratha, here are more great recipes you should try from Manjula's Kitchen.

92 Responses to “Gobhi Paratha”

  1. Good for break fast thanks for posting

  2. zeenath says:

    hi manhulaji, i never make gobi parata its very easy . now definately i try this. thank you. :-)

  3. Harshini says:

    Could you please send me receipes of some delicious North Indian vegetarian gravies/curries

  4. suarezg says:

    This is a very delicious recipe. I eat it for dinner though and it’s always a hit! :0) Aunty, can I make the dough a few hours early and keep in a container until I’m ready to make the parathas?

  5. Lana says:

    I made these parathas for lunch today. Very, very tasty.

    Instead of making the dough with the flour, then rolling and filling with the cauliflower mixture, I did the following:

    I put the filling in a bowl, then added the flour and salt directly into the same bowl. I needed a little bit of yogurt to make it into a smooth dough.

    I let it rest for ten minutes, then made small balls and rolled them out and roasted on the tawa. After the paratha was done on both sides, I just brushed some coconut oil on one side of the paratha. I stored the finished parathas in an insulated pot.

    They stayed soft and warm. Will definitely make these again. This is the method I use for making all my parathas. I never make the dough separately. Works great every time. I find that this is a great time saver. Also, no mixture to seep out of the dough!


  6. [...] receita foi adaptada dessa aqui. Omiti alguns ingredientes e reduzi a quantidade de recheio, pois nunca consegui colocar todo o [...]

  7. Ritu says:

    I tried these Paranthas and it were amazing.
    Thanks Majula Aunty ji. Stay blessed.

  8. SS says:

    Is it ok if the filling is not cooked. wont we get a raw smell if the filling is not cooked?

  9. Kruti says:

    Aunty, if I used a normal grater, will it work ?

  10. Mary says:

    Manjulaji, can you please let me know which shredder you are using? Thanks a lot.

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