Cauliflower Paratha, also known as Gobi Paratha, is an unleavened whole wheat flatbread stuffed with a spiced grated cauliflower filling. This popular Punjabi dish is often prepared for breakfast and is also served in restaurants and dhabas. This recipe follows an authentic homestyle method traditionally used in Punjabi households.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 25 minutes
  • Total time: 50 minutes
  • Yield: 12 · 12 Gobi Paratha
  • Category: Breakfast
  • Cuisine: North Indian, Punjabi

Ingredients

  • 3 cups whole wheat flour (- 360 grams)
  • 1 cup water (or add more if required)
  • 1 teaspoon salt (or as required - optional)
  • 1 tablespoon ghee (or oil, add as required - optional)
  • ½ cauliflower head (- finely grated)
  • 1 green chili (- chopped finely or 1 teaspoon finely chopped)
  • 1 teaspoon garam masala (or as required)
  • 1 teaspoon red chili powder (or as required)
  • salt (as required)
  • ghee ((clarified butter) or oil as required)

Method

Kneading dough

  1. In a bowl take the whole wheat flour along with salt as required. Add 1 tablespoon ghee or oil.
  2. Next add 1 cup water or as required. Knead the wheat flour with water to a smooth and soft dough.
  3. Cover and keep aside for 20 to 30 minutes.

Making cauliflower stuffing

  1. Rinse the cauliflower head very well.
  2. Then grate cauliflower with a fine grater all the way through until you come to the stalks. Do not grate the stalks.
  3. Add some finely chopped green chilies to it.
  4. Uniformly mix the green chilies with the grated cauliflower. Set aside.

Making gobi paratha

  1. Later take 2 small to medium sized balls from the dough. Dust them with some flour on the rolling board.
  2. With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.
  3. Now spread some ghee over one of the rolled disc. Top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.
  4. Sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over evenly on the grated cauliflower filling.
  5. Also sprinkle some wheat flour. As the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a rolling pin (belan).
  6. Be careful as not to under-stuff or overstuff the paratha. Cover with the other rolled dough or disc.
  7. Press and seal the edges very well with your fingertips.
  8. Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). Roll very gently and lightly till you get the paratha to a size of a chapati or roti, about 6 to 8 inches.

Roasting

  1. On a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.
  2. Roast the gobhi paratha with ghee till browned and uniformly roasted on both sides on a medium-high to high heat.
  3. You can also press the gobhi paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well.
  4. Make all gobhi paratha this way and stack them up in a roti basket or casserole.
  5. Serve gobi paratha hot or warm with yogurt, pickle or white butter.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.