Gobi Paratha – a traditional Punjabi breakfast dish that has won the hearts of foodies across India and beyond. Whether you’re a fan of stuffed parathas or new to Indian cuisine, this recipe is a must-try. Made with spiced grated cauliflower stuffed into whole wheat dough and shallow-fried in ghee until golden and crisp, this dish is the definition of comfort food.
In this blog post, you’ll discover everything you need to know about making Gobi Paratha from scratch — from the origins and health benefits to kneading the perfect dough and preparing a flavorful stuffing. Let’s dive in and make your kitchen smell like a Punjabi dhaba!
Table of Contents
- What is Gobi Paratha?
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- Step-by-Step Instructions
- Tips for the Best Gobi Paratha
- Serving Suggestions
- Storage and Reheating Tips
- Common Mistakes to Avoid
- FAQs about Gobi Paratha
- Printable Recipe Card
What is Gobi Paratha?
Gobi Paratha (ग़ोभी पराठा) is a North Indian flatbread stuffed with a spicy cauliflower filling. “Gobi” means cauliflower, and “Paratha” refers to a type of unleavened flatbread that is pan-fried in ghee or oil. This dish is especially popular in Punjab but enjoyed across the country for its bold flavors and satisfying texture.
Unlike plain parathas, Gobi Paratha is a stuffed version that bursts with flavor in every bite. It’s usually served hot with butter, curd, or pickles on the side.
Why You’ll Love This Recipe
- ✅ 100% Homemade – No store-bought shortcuts.
- 🌾 Whole Wheat Goodness – Nutritious and hearty.
- 🌱 Vegetarian & Wholesome – Packed with fiber and flavor.
- 👨🍳 Beginner-Friendly – Easy steps, perfect results every time.
- 🇮🇳 Authentic Taste – Tastes just like Punjabi homes or roadside dhabas.
Whether you’re making this for breakfast, tiffin, or dinner, Gobi Paratha is always a winner.
Ingredients You’ll Need
For the Dough:
- 2 cups wheat flour (गेहूं का आटा)
- 1/2 teaspoon salt (नमक)
- 1 teaspoon oil (तेल)
- Water to knead the dough (पानी)
The Stuffing:
- 300 grams grated cauliflower (फूलगोभी)
- 1/2 teaspoon salt (नमक)
- 1 tablespoon coriander powder (धनिया पाउडर)
- 1/4 teaspoon turmeric powder (हल्दी पाउडर)
- 1 teaspoon red chili powder (लाल मिर्च पाउडर)
- 1 teaspoon carom seeds (अजवायन)
- Fresh chopped coriander (कटा हुआ धनिया)
For Cooking:
- Ghee for frying the parathas (घी)
💡 Pro Tip: Grate the cauliflower fine and squeeze out any excess moisture to avoid soggy parathas.
Step-by-Step Instructions
Prepare the Dough
- In a large bowl, combine wheat flour, salt, and oil.
- Add water little by little and knead into a soft, pliable dough.
- Cover the dough with a damp cloth and let it rest for 15–20 minutes.
Make the Gobi Filling
- Grate the cauliflower using a medium grater.
- Transfer to a mixing bowl and squeeze out any excess water using a muslin cloth or sieve.
- Add salt, turmeric, red chili powder, carom seeds, coriander powder, and chopped coriander.
- Mix well and set aside.
Roll and Stuff the Paratha
- Divide the dough into equal-sized balls.
- Roll out one dough ball into a small circle (about 4 inches).
- Place 2–3 tablespoons of the cauliflower stuffing in the center.
- Bring the edges together and seal tightly.
- Roll again gently into a 6–7 inch paratha. Dust with flour as needed.
Cook the Paratha
- Heat a tawa or skillet over medium flame.
- Place the rolled paratha and cook for 30–40 seconds until bubbles appear.
- Flip and apply ghee on both sides.
- Cook until golden brown with crispy spots.
- Remove and repeat for remaining parathas.
Tips for the Best Gobi Paratha
- Squeeze Cauliflower Well: Extra moisture can make the paratha break or turn soggy.
- Use Ajwain: Helps digestion and enhances flavor.
- Keep Heat Medium: Avoid burning or undercooking by maintaining a steady flame.
- Don’t Overstuff: Too much stuffing can tear the dough while rolling.
- Seal Tightly: Prevent stuffing from spilling out while cooking.
Serving Suggestions
Gobi Paratha tastes best when served hot with:
- A dollop of homemade white butter
- Fresh curd or raita (boondi or cucumber)
- Mango or lime pickle
- Green chutney
- Masala chai for a perfect breakfast combo
Want a hearty meal? Pair it with dal and salad for a balanced lunch or dinner.
Storage and Reheating Tips
Storage:
- Cooked parathas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating:
- Reheat on a tawa or skillet. Avoid microwaving as it makes the paratha rubbery.
Freezing Tip:
- Roll out parathas, partially cook them (50%), stack with parchment paper, and freeze. Cook fully when needed.
Common Mistakes to Avoid
- ❌ Not removing water from cauliflower – causes soggy parathas.
- ❌ Using cold dough – makes it hard to roll.
- ❌ Overstuffing – leads to tears and uneven cooking.
- ❌ Skipping carom seeds – reduces traditional flavor and digestibility.
FAQs about Gobi Paratha
Q1: Can I make Gobi Paratha without ghee?
Yes, you can use oil or skip fat altogether, but ghee gives the authentic Punjabi taste.
Q2: Is Gobi Paratha vegan?
If you use oil instead of ghee, it becomes a fully vegan dish.
Q3: Can I add onion or ginger to the stuffing?
Absolutely! Grated ginger and finely chopped onions enhance the flavor even more.
Q4: What flour works best for paratha?
Whole wheat flour (atta) is traditional and nutritious, perfect for soft and crisp parathas.
Q5: Can I use leftover cauliflower sabzi?
It’s better to use freshly grated cauliflower for better taste and texture.
Printable Recipe Card
plaintextCopyEditGOBI PARATHA RECIPE | STUFFED CAULIFLOWER PARATHA
Ingredients:
For Dough:
- 2 cups wheat flour
- 1/2 tsp salt
- 1 tsp oil
- Water as needed
For Filling:
- 300g cauliflower (grated)
- 1/2 tsp salt
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp carom seeds
- Chopped coriander
For Cooking:
- Ghee for frying
Instructions:
1. Knead soft dough with flour, salt, oil, and water. Rest 20 mins.
2. Mix stuffing ingredients in a bowl.
3. Roll dough balls, add stuffing, seal, and flatten gently.
4. Cook on medium-hot tawa with ghee until golden on both sides.
5. Serve hot with curd, pickle, or chutney.
Enjoy the authentic taste of Punjab!
Final Thoughts
Gobi Paratha is not just food—it’s a celebration of North Indian tradition, a comfort dish that fills your soul and stomach. Whether you’re a beginner or seasoned home cook, this easy and authentic recipe will help you bring that dhaba-style magic to your kitchen.
So go ahead, roll up your sleeves and make these golden beauties today. Don’t forget to share your creation with #GobiParatha and tag #BakeWithNeetu!
