Gobi Paratha

My aunt has always been quite the innovator in the kitchen. From trying out kuzhi paniyarams with egg, and deep fried fritters in which she incorporates as much health as she could, I’ve loved almost everything she makes. Right from the moment she starts chopping up the vegetables into neat, colourful piles, the excitement starts to build.

One such times, I watched her patiently grating florets of cauliflower, which was later stuffed into wheat flour, rolled out, cooked and served with a gleaming dollop of ghee on top. I bugged her to teach me as she cooked, and she excitedly walked me through it.

Her gobi paratha was the first I tried of the kind, and to this day remains the most memorable and the best. Coming from a family of cooks who take the floor at any gathering with their specials, I should be putting up more of these recipes on the blog, and I promise to do so from now on.

As I tried out her recipe, all I could look back to was that day when the company and the people around me, made this dish much more worthwhile. Try this out, make great memories, and let me know if you enjoyed making this as much as I did! 😀


Ingredients: (Makes 6-7 parathas)

For the dough:

  1. Wheat flour – one and a half cups
  2. Water – half a cup
  3. Salt – to taste
  4. Oil – 1 tbsp

For the stuffing:

  1. Grated cauliflower – 2 cups
  2. Ajwain – 1/2 tsp
  3. Cumin powder – 1/2 tsp
  4. Green chilli – 1 (finely chopped)
  5. Dried mango powder – 1 tsp
  6. Garam masala – 1/2 tsp
  7. Coriander powder – 1/2 tsp
  8. Coriander leaves – 1 tbsp (finely chopped)
  9. Salt – to taste
  10. Oil – 1 tbsp


  1. Add the wheat flour, salt, and oil in a bowl and mix them well. Add the water little by little, kneading the dough in between, until soft. Let it rest at least for 20 minutes.
  2. Add the oil in a pan. Add the cumin powder and green chillies once hot. Let it sizzle.
  3. Now add in the grated cauliflower and salt. Let it cook for about 5 minutes.
  4. Now add the ajwain, dried mango powder, garam masala, coriander powder and salt. Cook for another 5 minutes, turn off the stove, and add the coriander leaves. Leave it to rest until cool.
  5. Make a medium sized ball of the flour, roll it out, scoop up a spoonful of the stuffing in the center, and seal it using the edges of the rolled out disc.
  6. Dust it with some dry flour, and gently roll it out again using the rolling pin. Be careful to not break it while rolling.
  7. Place the paratha on a hot pan, and add a little oil or ghee as it cooks. Turn sides, and cook until cooked on both sides.
  8. Remove from the pan, and serve with a side of your favourite raita.

Tip: Beetroot raita goes really well with the gobi paratha. Recipe for the beetroot raita will be uploaded soon.

Gobi paratha

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