Gobi Paratha
Flatbreads of whole wheat dough stuffed with a spiced grated cauliflower filling, cooked on a hot pan with ghee.
Photograph credit: Gobhi Parantha by Ravi Talwar · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Squeeze the cauliflower dry. That is the single most useful piece of advice for stuffed parathas, because a wet filling is the main reason they tear when you roll them. Cauliflower holds a lot of water, and salt draws it out.
Grate the cauliflower on the fine side of the grater, mix it with the salt and spices, and leave it for 10 minutes. Then wrap it in a clean cloth and squeeze hard. The filling should feel almost dry. If it still sticks to your hands, squeeze again.
The dough is wholemeal flour and water, kneaded until soft and rested for 15 minutes. Roll a ball into a small round, place a spoonful of filling in the middle, pinch the edges together to seal and roll out again gently.
Cook on a hot dry pan, turning once, then brush with ghee and cook until golden spots appear. Press with a spatula to puff the bread.
Quick Answers
How long does Gobi Paratha take to make?
25 minutes of preparation and 20 minutes of cooking, plus 15 minutes of resting, so allow 1 hour from start to finish. The recipe serves 6.
How to Make Gobi Paratha
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Mix the flour, first measure of salt and water into a soft dough. Knead for 5 minutes and rest for 15 minutes.
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Toss the cauliflower with the second measure of salt, leave for 10 minutes, then squeeze it dry in a clean cloth. Mix with the chilli, cumin, garam masala and coriander.
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Divide the dough into 6 balls. Roll each into a small round, add a spoonful of filling, pinch closed and roll out again to about 15 cm.
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Cook each paratha on a hot dry pan for 1 minute, flip, brush with ghee and cook for 1 minute on each side until golden.
Related guide: Prep, cook and total time.
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Tips That Matter
- Squeeze the cauliflower until the filling is almost dry.
- Rest the dough before rolling.
- Roll gently so the filling stays inside.
- Cook on a hot pan, pressing lightly with a spatula.
Ingredient Swaps
- Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
Pairs Well With
Plain yoghurt · Pickle · Butter · Masala chai
Keeping and Reheating
Best eaten fresh. Keeps in the fridge for 2 days; reheat on a hot pan.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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