Gobi paratha
Preparation Time
50 minutes
Cooking Time
40 minutes
Difficulty Level
moderate
Meal Type
Lunch
Serves 6
Key Ingredients
- Sharbati atta (whole wheat flour)
About This Recipe
Gobi paratha is the north Indian breakfast and tiffin favourite: a whole wheat flatbread stuffed with spiced cauliflower, roasted with ghee. The gobi must be dry, or it steams inside the bread and tears it. This recipe grates the cauliflower, salts it, and squeezes the water out before the spices go in, so the filling sits in crumbs, not mush. The dough is the same sharbati gehu atta as our phulka recipe.
The filling is spiced while the dough rests: cumin seeds, coriander powder, turmeric, red chilli powder, amchur, ginger and fresh coriander, all folded through the squeezed gobi. Amchur gives the tang that lemon cannot here, because it adds no water. The dough rests so the parathas roll thin, and each paratha is rolled from 40 g of flour.
Roasting takes the paratha past the roti stage: it cooks on the tawa, gets its ghee, and finishes with a second press so the outside turns crisp and speckled brown while the filling steams itself tender. Serve them straight off the tawa; they soften as they stack. The aloo paratha recipe on this site swaps the filling for spiced potato with the same dough and method.
Ingredient List
Serving Size:
1x
2x
3x
For the dough
- Sharbati atta (whole wheat flour) — 4 cups
- Salt (1/2 tsp each for the dough, the gobi and the filling) — 1 1/2 tsp
- Water — 1 1/4 cups
For the filling
- Cauliflower (gobi), about 500 g of florets — 1 medium
- Cumin Seeds — 1 tsp
- Coriander Powder — 1 tbsp
- Turmeric Powder — 1/2 tsp
- Red chilli powder — 1/2 tsp
- Amchur (dry mango) powder — 1 tsp
- Ginger, grated — 1 tsp
- Fresh coriander leaves, chopped — 2 tbsp
For roasting
- Ghee — 4 tbsp
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Serving Suggestions
Serve hot with a knob of butter, thick curd, mango or lime pickle, or a small bowl of chutney, and pack one or two in a tiffin with the pickle on the side; gobi parathas stay soft for hours. A glass of lassi or masala chaas rounds out the plate. Cold leftovers re-crisp on a hot tawa in a minute.
Tips for Cooking Gobi paratha
Squeeze the salted gobi by the fistful; every spoon of water left behind is a tear in the paratha. Rest the dough before rolling, or it springs back and the stuffing pokes through. Seal the edges by pinching them thin before you roll, and roll outwards from the middle so the stuffing spreads to the rim. Roast on medium, not high, so the flour cooks through before the outside colours.
Chef’s Note
The filling must be as dry as grated coconut, or the first roll tears the bread. A serving of two parathas comes to about 356 kcal, with 8.8 g of protein and 10.0 g of fibre, almost all of it from the whole wheat dough.
Per serving (approx.): 356 kcal, protein 8.8 g, carbs 53 g, fat 12 g, fibre 10 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 10, 2026
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