Gobi Ki Paratha


For Dough

  • 3 cups atta or maida

  • water as required

  • salt as required (optional)

  • 1 tsp ajwain (optional)

For Cauliflower Stuffing

  • ½ cauliflower head – finely grated

  • 1 green chili – chopped finely

  • fine chopped corinder leave (dhaniya patta)

  • salt as required

  • 1/2 tsp jeera

For Roasting

Ghee (clarified butter) as required


neading Dough

  • In a bowl or vessel take atta or maida

  • add ajwain in flour and make knead the flour with water to a smooth dough.

  • Cover and keep aside for 20 to 30 minutes.

Making Cauliflower Stuffing grate cauliflower with a fine grater.

Add some finely chopped green chilies to it.

Uniformly mix the green chilies and other ingredients with the gobi. Keep aside.

Making Gobi Paratha

  • Later take 2 small to medium sized balls from the dough. dust them with some flour on the rolling board.

  • With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.

  • Now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated cauliflower mix and keep about 1 inch empty space from the sides.

  • Sprinkle 1 to 2 pinches of salt, red chili powder and garam masala powder all over on the grated gobi.

  • Also sprinkle some wheat flour. As the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin (belan).

  • Be careful as not to understuff or overstuff the paratha. cover with the other rolled dough (disc).

  • Press and seal the edges very well with your fingertips.

  • Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). Roll very gently and lightly till you get the paratha to a size of a chapati or roti.

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