Cauliflower (Gobi) Paratha

If you’re looking for a filling meal on the go or a one shot, all in one item, you’ll want to try this Gobi Paratha recipe. Spiced cauliflower flavored by fresh herbs is stuffed into a flatbread and then pan fried. Serve it with mango pickle and yogurt or raita and you have a delicious meal.

Prep Time: 15 minutes
Cook Time: 30 minutes plus dough resting time
Makes: Approx 9-10 paratha


For the filling:

Cauliflower – 5 cups, minced (approx 1 1/2 lbs)
Oil – 1 Tbsp
Asafoetida – 1/8 tsp
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Salt – to taste
Coriander Powder – 1/2 tsp (all dry spice powders can be doubled for extra flavor)
Dry Mango Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Cilantro – 1/4 cup, chopped
Mint Leaves – 1/4 cup, chopped
Green Chilies – to taste, minced

For the dough:

Chapati Flour (Whole Wheat Flour) – 2 cups
Salt – 1/2 tsp
Oil – 1 Tbsp + 1 tsp
Water – 3/4 cup, warm

Extra Chapati Flour for dusting
Oil for pan frying


1. Heat Oil in a non-stick pan on medium heat.
2. Add Asafoetida, Ginger and Garlic. Cook for 30 seconds.
3. Add Cauliflower and mix.
4. Season with Salt, Coriander Powder, Dry Mango Powder, Cumin Powder and Red Chili Powder. Mix well and cook uncovered until cauliflower is tender and moisture is evaporated.
5. Keep aside to cool.
6. Dough: In a mixing bowl, add Chapati Flour, Salt and Oil. Mix until Oil is well incorporated into the dry flour.
7. Add a little water at a time to knead flour into a smooth dough.
8. Drizzle a few drops of Oil to coat dough, cover and let it rest for 15-20 minutes.

Heat a tawa or skillet on medium heat.

9. After cauliflower has cooled, add Cilantro, Mint Leaves and Green Chilies. Mix well.
10. Divide dough into equal size balls (approximately 9). Divide filling into equal portions (approximately 9).
11. Roll out one dough ball into a 3-4 ” disk. Use dry Chapati Flour for dusting.
12. Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
13. Flatten the stuffed ball and dip it into the dry flour on both sides.
14. Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
15. Place the rolled paratha on the heated skillet and cook until bubbles start to appear or color changes.
16. Start to roll the next paratha while one is cooking to get a process in place.
17. Once bubbles appear, flip the paratha over and lightly smear with oil.
18. Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with oil.
19. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
20. Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
21. Serve hot with pickle or yogurt (raita).

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0 thoughts on “Cauliflower (Gobi) Paratha

  1. Dear Hetal and Anuja,
    Thank you for the wonderful recipes. I have tried many recipes from your website and am getting 10/10 from my family. Your recipes are easy to follow and turn out wonderful and tasty.
    Best wishes,

  2. Hi
    My apologies for the silly question but I am a new cook and I have never made paratha/roti before. I followed your recipe to the tee but the dough refused to stretch. It kept pulling back. I used whole wheat aatta. The dough would also stick to the rolling pin even after I lessened the pressure on it. I would like it if you could help me out here. THANKS!

    1. Hey there,
      I am late to reply but I’ve done this a few times and figured some things out. I add a little all purpose flour to my whole purpose flour while making the atta. I’ve found that it gives some stretch to the atta and makes rolling out much easier. Another tip, when you initially roll out the disk to stuff the paratha, make the center thicker than the outside(by applying less pressure to the center and more to the outside). Now when you roll the paratha out, you’re able to roll the paratha without it breaking too much and sticking to your rolling pin. Be sure to also dust your paratha at least twice when you’re rolling it out. Good luck!

  3. hi hetal and anuja,
    What a wonderful website. great to see such dedication to detail and explanations for those who are learning more about indian cuisine.
    i tried a variation of your gobi paratha recipe, with brussel sprouts and cauliflower and spicy soy longaniza.
    the longaniza turned out to be quite spicy, but chopped up finely and stuffed into paratha dough was just right.
    oh yes, i just remembered. your broccoli subsi with gram flour: Fantastic!!

    Thanks, Mark

  4. Hi Hetal n Anuja,

    This receipe looks so good..i tried it out and taste is good. But only prob i have is, rolling the parathas with almost came apart from the dough or comes very thick..
    i didnt got parathas like you did on the video. Please help me in this…

    Thank You

    1. Hi Radhika,

      Parathas can be a little tricky and need some practice. One trick when rolling the dough before stuffing it is to keep it a little thick in the center and thinner on the sides. This way, when you stuff it, there is a thick later of dough on the top and bottom while rolling.

  5. Hi, Hetal&Anuja ,
    I tried this recipe for breakfast . Came out better than the restaurant paratha . I have one question though , I live in india and the CF HAS TOO many worms .What is the best way to get rid of them?

    1. Hi Roshini,

      Glad you enjoyed the parathas! We don’t have the worms problem but I have seen some people in India cut the cauliflower into florets and soak them in water with haldi and salt. Maybe some of our other viewers can help…

  6. Beautiful recipe ad even more prettier presentation ladies…you both continue to inspire me and possibly many others….thank you for your efforts.
    lots of love

  7. Hi Hetal,Anuja,

    Thank you so much for these wonderful recipe.You guys are doing a great job. I remember the day i stepped to US and no knowledge of cooking…and by chance i came across your site and i must say from that day i have been a great cook :D.

    My qns is ,pls tell me where you get those spatulas , i have been looking for these and didnt found anywhere. I would appreciate if you could reply me.

  8. Love this both seem to be like an ideal cook to me!!I love the blob of butter at the end;)And Hetal i can never ever make round parathas like that.I was admiring every bit of your rolling! I have the exact rolling pin but never had any luck! I LOVE YOU BOTH!

  9. I made last night for dinner.Came out good,my friend suggested to squeeze extra water from the CF ,before I cook,so its fast and easy to evoporate water.I also added Ajwain in the filling,and in the dough mix,it tasted Yummy!!! My hubby loved it, we had it with yogurt.Quite filling.Thank you for the receipe.

    Can you show more receipes with fresh CORN.

  10. Thank you for this fabulous recipe, I think one should also try the same thing with mooli & follow everything alike.
    Wow! this is really good stuff !

  11. I tried today but grated CF became so much watery and don’t have food processure so please any other suggestion.

    Love your recepies

    1. You can try using a larger grate. Even if it becomes a little watery, the moisture will evaporate once you cook it a bit.

  12. What happens if the stuffing is warm? Why should it completely cool down? Will it release moisture and make rolling difficult or some other reason? Thanks.

    1. If the filling is still warm, it releases vapor that makes the dough coating soggy. You will have a hard time rolling the paratha without it tearing.

  13. hi hetal and anuja,you both make everything look so simple.will definitly try this recipe .keep up the good work and keep these video’s coming.
    kamla from faraway newzealand

    1. Hi Gunn,

      you can saute the grated cauliflower for a while on medium heat to get rid of the moisture.

      Hope this helps


  14. Hello,

    I made the Gobi Paratha’s this afternoon. The tasted great. However, you might want to change the written recipe to include the Cilantro, Mint Leaves and Green Chilies.

    Thank you so much for showing me how to prepare this wonderful cuisine.

  15. Hi Anuja & Hetal,

    wonderful recipe, I will try it today with the mint…which I’m sure gonna be great. please show us how to make Rawa Dosa…I’m a big fan of that but don’t know how to make it at home.

    Thanks a lot make our life easier in kitchen.

    1. Rava dosa is really simple. Take 2 cups of the fine variety of rava, add 1/4 cup rice flour to it and mix with 1 cup buttermilk and as much water as you need to get it into a dripping consistency. It should be a little more watery than your regular dosa dough. You can also add a seasoning of mustard, cumin seeds, curry leaves, asafoetida. Add salt to taste. Let the dough rest for about 30 minutes.
      Pour the dough onto a hot tava and turn the tava in the other hand so that the dough rolls over on its own. Do not guide it like you do with the regular dosas. Drizzle oil on the edges and turn it over. Remove when cooked.
      Hope you enjoy it. Let me know how it turns out.


  16. Hi Hetal and Anuja
    Everytime i grate gobi for parantha it releases a lot of water and making paranthas becomes very difficult as my dough just falls apart,is there anyway to prevent it.Your grated gobi looks good and dry.

        1. After you wash/clean the cauliflower let it dry till all the water is gone. Don’t grate it immediately. I think that helps a lot.

  17. Hi hetal/Anuja

    Wonderful paratha. I add little bit of turmeric & garam masala to the cauliflower and ajwain to the atta, it tastes wonderful. Please show us hyderabadi dum biryanis (fish/mutton/chicken).


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