
Cauliflower-stuffed whole wheat flatbread
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
6 parathas
Difficulty
Medium
Cost
Budget
$
Cauliflower-stuffed whole wheat flatbread
Flaky whole wheat flatbread stuffed with grated, spiced cauliflower and cooked on a griddle with ghee. A nutritious and delicious variation of the classic paratha.
20m
Prep Time
15m
Cook Time
35m
Total Time
3
Servings
Medium
Difficulty
Budget $
Cost
(Updated )
Gobi paratha sneaks a generous amount of cauliflower into a golden, flaky flatbread. The grated cauliflower, seasoned with cumin and amchur, becomes soft and flavorful inside the crispy wheat shell.
Knead a soft dough with flour, salt, and water; rest 15 minutes.
Mix grated cauliflower (squeezed dry) with all spices, green chili, cilantro, and salt.
Divide dough into 6 balls, roll each out, place filling, seal, and roll gently into a round.
Cook on a hot griddle with ghee on both sides until golden and slightly charred.
Serve hot with yogurt, pickle, and a pat of butter.
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Serve alongside fresh fruit and your favorite morning beverage
Similar technique and flavor
Traditional in parts of Rajasthan
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeSqueeze all moisture from the grated cauliflower—this is the most important step.
If the filling keeps breaking through, use less filling per paratha.
Wrap and refrigerate for 2 days. Freeze for up to 1 month.
Warm on a hot griddle with ghee for 1 minute per side.
Per serving (12mg) · 3 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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