Gobi Paratha | Stuffed Paratha | Cauliflower Stuffed Bread

Gobi Paratha|Stuffed Paratha|Cauliflower Stuffed Bread

Gobi paratha or stuffed paratha is one popular breakfast dish in India especially in North India. This is generally a winter vegetable but now a days these are very much available in all season and thanks to the cold stores and technology. But the seasonal fresh vegetables are totally different from the stored ones. I still remember those childhood  winter days when we wait for seasonal cauliflowers. And trust me the taste and that nice aroma while cooking those seasonal vegetables  is missing in these all- season-available-veggies.  I am sure you will agree to me on this. Well that’s also magic of technology which help us eat almost all vegetables in all season.

Do you Know? 
  • Karnataka is the only state where cauliflower is harvested round the year. Rest all states harvest during cold season.
  • India is second largest cauliflower harvesting country.

Since cauliflower is low in carbohydrate, this is  a good vegetable for them who are following keto diet. But since this paratha is prepared with wheat flour and has gluten, this paratha is not recommended for keto diet. This is vegan. If you are gluten allergic, it’s a no for you. To make it keto friendly and gluten free use almond flour instead of wheat flour. In such case the preparation method will vary a little.

Cauliflower is a versatile vegetable and goes very well with almost all kind of preparation. Read cauliflower recipes on blog: veg biryani, vegetable pulao, cauliflower fritters, pav bhaji, gobi aloo sabzicauliflower fried rice, mix veggie lentils soup .in indo-chinese section gobi manchurian, vegetable manchurian. If you like parathas, read my other stuffed parathas like aloo paratha, mughlai paratha, aloo kachori.

How to make gobi paratha?

Coming back to my favourite breakfast recipe, let’s make this delicious cauliflower stuffed bread or Gobi paratha. This is made from finely grated cauliflower florets. One thing to keep in mind before starting any preparation of cauliflower recipes, clean them thoroughly for at least 4 – 5 times. This is an easy process and hardly takes 30 minutes to make 8 – 10 parathas. The 3 step process is:

  1. Grate completely cleaned florets finely & mix with other spices to make stuffing.
  2. Make soft dough of wheat flour. Roll them to circles.
  3. Stuff gobi mix in rolled flat bread and shallow fry in ghee or butter or refined oil.

Serve these gobi parathas with curd or raita or pickle in breakfast or in main course. Even this is one good kids tiffin box item.

Gobi Paratha | Stuffed Paratha | Cauliflower Stuffed Bread

Gobi paratha is a popular breakfast item in India. This is made by stuffing grated cauliflower
Course Breakfast, Roti & Paratha
Cuisine Asian, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 Paratha
Author daintykitchen


  • 1 cup Wheat flour
  • 1/4 tsp Salt (for dough)
  • 1/2 cup Water
  • 8 tbsp Refined Oil/ Ghee
  • 1 medium Cauliflower head finely grated
  • 1 medium Onion finely chopped
  • 1 tbsp Coriander leaves finely chopped
  • 1 Green Chilli finely chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Lemon Juice optional
  • 1/2 tsp Salt (for stuffing)


  • First clean cauliflower thoroughly and check if any bugs in it. wash it under running water for 5 – 6 times. Other wise divide the whole cauliflower into 5 – 6 larger florets during cleaning. Then air dry for 5 minutes before grating
  • In the meanwhile prepare dough by mixing 1 cup of flour with salt as per taste and one tbsp oil. Add water slowly and gradually to make a dough consistency. Knead well and make soft dough. cover it and keep aside for 5 mins.
  • Then Prepare Stuffing by mixing grated cauliflower, finely chopped onions, green chilli, coriander leaves, salt, coriander powder, red chilli powder, lemon juice and mix it well thoroughly. Now stuffing is ready to use.
    cauliflower stuffing
  • Gobi paratha stuffing
  • After 5 mins make medium size balls of equal size. Then roll out the balls into circle of 3cm radius with help of rolling pin and keep them aside on a clean plate. Don’t stretch to very thin circles. It should be thick so that we can stuff it properly.
  • Then put the cauliflower stuffing on the centre of rolled circle. Then join the edges of this in the centre (as shown in picture) and press it again to make a ball. Make sure it’s sealed properly from all sides.
  • Gobi Paratha
  • Gobi Paratha
  • Heat a pan on high to medium flame and place the rolled paratha. When one side is done partially Flip it to other side. Well rolled paratha normally puffs up when cooked properly.
  • Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side. Flip again once or twice to cook it properly on both sides. It will be golden brown when completely cooked. Also check the sides of paratha by pressing the edges with a spatula so that they will be equally cooked.
  • Now take out the Gobi paratha and serve with extra butter/ makhhan and curd/ raaita/ Prickle.
    Gobi Paratha

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