Gobi Paratha | Cauliflower Paratha | Paratha Recipes

Parathas are one of my favorite recipes to make – for two reasons. First, it’s super simple and secondly, it tastes awesome. With a spicy stuffing, parathas can be had as it is and become my go-to travel food. Although I love Aloo Paratha, Gobi or Cauliflower Paratha is my favorite. The cauliflower stuffing is very simple and can be used as a side dish for rice or rotis as well. As long as the cauliflower is chopped very fine, making Gobi Paratha is a breeze. Especially with food processor, chopping cauliflower becomes all the more easier and these parathas can be made in half an hour. These make for a great lunch box recipe too! I normally serve my parathas with thick curd/yogurt and homemade pickle.

Check out my other Paratha recipes - Cheese Paratha and Triangle Paratha on this blog 🙂

To make Gobi Paratha | Cauliflower Paratha

Servings: 2
Time: 30 mins
Difficulty: Medium
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What I used –

To make Cauliflower Stuffing -

Finely Chopped Cauliflower, 1.5 cups
Onion, 1 medium
Jeera, 1 tsp
Red Chilli Powder, ½ tsp
Coriander Powder, ½ tsp
Jeera Powder, ½ tsp
Turmeric Powder, a pinch
Garam Masala Powder, ¼ teaspoon (optional)
Salt, as required
Oil, 1 tsp
Coriander Leaves, a few

To make Paratha –

Whole wheat flour, 2 cups
Salt, as required
Water, as needed
Oil, 1 tsp
Butter, to spread on paratha (optional)

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How I made –

1. Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a teaspoon of oil to the prepared dough and set aside covered for at least 10 mins.

2. Meanwhile, heat oil in a pan. Add jeera and let them splutter. Add finely chopped onion and fry until translucent. Add finely chopped cauliflower and mix well. Add all masala powders – red chilli powder, turmeric powder, coriander powder, jeera powder and garam masala (if using). Add salt and cook covered on low flame for 4-5mins. Sprinkle some water if required and cook for another 4mins. Add finely chopped coriander leaves. Mix well. Let it cool down completely.

3. Take a ball of the prepared dough. Roll it into a thick roti, place 2 tablespoon of the cauliflower mixture at the center of the rolled out roti. Close the cauliflower mixture from all the directions. Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.

4. On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a teaspoon of oil/butter on both sides of the paratha and remove it on to a plate.

5. Serve hot with thick curd and pickle.

Note –

The key to making this paratha is to have finely chopped onion and cauliflower, else rolling the paratha becomes difficult.
Adjust the spices in the stuffing as per taste.
Roll out a thick circle and place the stuffing at the center. Close and cover it well and make sure there are no air bubbles. Roll it slowly so that the stuffing doesn’t come out.
Cook on medium/low flame until nice golden spots appear on both sides.
I used oil to cook the paratha. Butter enhances the taste further.

Gobi Paratha | Cauliflower Paratha | Paratha Recipes