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  3. Gobi Paratha
Tasty Indian paratha slices served with creamy yogurt. Perfect snack or meal.

Cauliflower-stuffed whole wheat flatbread

Gobi Paratha

Gobi Paratha

35 minMedium

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Servings

3

6 parathas

Difficulty

Medium

Cost

Budget

$

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Gobi Paratha

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

Indian CuisineMain CourseBreakfastVegetarian
Sarah Chen
Sarah Chen

July 31, 2024(Updated April 13, 2026)

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.

Why This Recipe Works

Grating the cauliflower fine and squeezing out moisture prevents the paratha from becoming soggy. Sprinkling amchur adds a tangy note that lifts the mild cauliflower.

Ingredients

  • 2 cups whole wheat flour, salt, and water for dough
  • 2 cups cauliflower, finely grated and squeezed dry
  • 1 tsp cumin, 1 tsp amchur, 1/2 tsp chili powder, 1/2 tsp garam masala
  • 1 green chili minced, 2 tbsp cilantro
  • Salt to taste
  • Ghee for cooking

Instructions

  1. 1

    Knead a soft dough with flour, salt, and water; rest 15 minutes.

  2. 2

    Mix grated cauliflower (squeezed dry) with all spices, green chili, cilantro, and salt.

  3. 3

    Divide dough into 6 balls, roll each out, place filling, seal, and roll gently into a round.

  4. 4

    Cook on a hot griddle with ghee on both sides until golden and slightly charred.

  5. 5

    Serve hot with yogurt, pickle, and a pat of butter.

Serving Suggestions

Ways to Serve This Dish

  • 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

Substitutions

CauliflowerBroccoli, finely grated

Similar technique and flavor

Whole wheat flourMillet flour (bajra)

Traditional in parts of Rajasthan

FlavorPantry

Test Kitchen Pick

Garam Masala

Helpful Pantry Staple

Why the spice blend matters

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.

  • Adds warmer depth quickly
  • Useful across curries, lentils, and vegetable dishes

If you are cooking Indian food more than once, garam masala is a practical pantry anchor.

Shop garam masala for this recipe

Tips & Storage

Pro Tips

  • Squeeze all moisture from the grated cauliflower—this is the most important step.

  • If the filling keeps breaking through, use less filling per paratha.

Storage

Wrap and refrigerate for 2 days. Freeze for up to 1 month.

Reheating

Warm on a hot griddle with ghee for 1 minute per side.

Nutrition Facts

Per serving (12mg) · 3 servings

Calories260
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein7g
Carbohydrates38g
Fat9g
Fiber380mg
Sugar4g
Sodium5g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use frozen cauliflower?
Thaw and squeeze very dry first—frozen cauliflower holds a lot of water.
How do I prevent the paratha from breaking?
Roll gently and keep the dough soft. Do not overstuff.

Explore More

More Indian RecipesMore Main CourseMore BreakfastVegetarian RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

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.

View all recipes →

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