Gobi (Cauliflower) Paratha – Stuffed Flatbread

  • Yield : 12
  • Servings : 4-6
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m

In the winter months, when cauliflowers are aplenty, you find them making their appearance in a wide variety of dishes. Gobi or Cauliflower parathas are  very popular and can be  made with either cooked or raw grated cauliflower.

I like the raw cauliflower parathas- the ginger, the green chillies-, some spicy pickle, yoghurt and my day is done!


For the  Dough

  1. 2 cups of wheat flour
  2. 3/4 cup of water (or as needed)
  3. 1 tbsp oil
  4. salt to taste (optional) I tend not to add salt in the dough.. but that’s just me 🙂

For the Stuffing

  1. Cauliflower florets, about half  a large cauliflower head- around  1 1/2 cup when grated
  2. Ginger- 1/2 inch
  3. Green chillies- 2
  4. Turmeric- 1/4 tsp
  5. Chilli powder- 1/2 tsp
  6. Cumin ( jeera ) powder- 1/2 tsp
  7. Coriander powder- 1/2 tsp
  8. Amchur ( dry mango powder) – 1/4 tsp
  9. Ajwain or carom seeds ( optional)
  10. Garam masala- 1/4 tsp
  11. Coriander, finely chopped- stalks and all- 1/4 cup
  12. Salt- to taste
  13. Oil for frying
  14. Extra flour for sprinkling


For the Dough

In a large bowl, mix together the flour, and salt( if using) and start adding water, little by little till you get a soft dough. Add the oil and knead till the dough is soft and smooth. Cover & keep aside for about 20 minutes for the gluten to develop.I normally have some dough kneaded and stashed away in my fridge, its just easy to pull it out and make rotis or stuff with something and dish out parathas.

For the Stuffing:

In a food processor, finely mince the cauliflower florets, ginger and green chilies.  I find the food processor the best option for this process specially because green chillies are involved. This way, you do not need to touch it at all.Everything can be just spooned around from food processor bowl to another bowl to paratha.

Pour the mixture into a bowl and add the rest of the spices, salt and coriander. Leave aside.

For the Parathas

Make largish balls with the paratha, about 2 1/2 inch diameter at least.

Sprinkle the work surface with some flour.
Roll the ball into a small circle and put 1 heaped tbsp of stuffing in it.
Pinch up all the ends together and bring to the centre.

Pinch off the excess dough from top.
Sprinkle some more flour on your work surface and turn the ball over. Flatten gently.
Roll out into a circle. This paratha cannot be rolled out too thin because the cauliflower is raw and grated and can break through, so be careful while rolling out.
Transfer to a hot tawa. In about a minute, you will see little bubbles in the paratha, indicating that the underside is cooking. Turn it over.

Apply oil or butter on this side now. After a minute or two, turn over, and repeat the process for the other side.

Repeat the process till both sides are cooked through and have bright golden spots.


Its fun watching them fluff up 🙂
Remove from the tawa and put on absorbent paper. Serve hot with butter, pickle, curd, dal fry !
These parathas freeze beautifully, and as always the remaining parathas got stashed in the freezer.


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