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
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Roti & Paratha
Cuisine: Asian, Indian
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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Easy 15 Minutes Stuffed Bitter Gourd or Bharwa Karela

bharwa karela

Stuffed Karela or Bitter Gourd Using Ready-to-use Curry Paste & Pickle Spice Mix

bharwa karela

Read my earlier post regarding ready to use curry paste & pickle spice mix to prepare the mixtures and store to reduce the cooking time. Normally it takes almost around 1 hour to prepare stuffed karela in this way. But if you have these two basic ingredients readily available then you can cook this in 15 minutes plus  minutes preparation time. Just imagine you have saved 40 – 45 minutes by smart cooking. You can invest that time in creating some other fabulous recipe ideas or spend quality time with your family with kids. Isn’t it a great idea.

In this recipe I have used the same pickle spice mix as in stuffed eggplant stir-fry. Similar way stuffed brinjals, stuffed capsicum, stuffed tinda etc are prepared quickly.

Again I have not discarded the outer skin. Either you can use the clean skin of bitter gourd in making juice or mix them with onion paste for stuff. It gives similar flavor as fried flower buds of neem plant. My mom used to make lots of neem and karela for us. We initially hated the bitter taste but gradually started liking these healthy bitter vegetables, their edible flower buds etc. So I have tried using peeled skin along with onion paste. In that case first fry the skin and then add onion paste and saute.

While selecting the smaller ones as they are perfect for this dish and takes lesser cooking time. Also they are not hard and matured ones else you will have to remove the seeds from karela then stuff it.

This is Keto friendly, Diabetic friendly (one of the best food for diabetic patients). Though its a healthy food option, it’s not meant for weight loss as it consumes lots of oil in the process. Kids surely will not like the bitter taste but try to add smaller portion to their regular meal. Moms are so smart infact they always find some or the other way to feed healthy food to their kids.

Lets make this bharwa karela or stuffed bitter gourd or bharwa karela.

Easy 15 Minutes Stuffed Karela or Bitter Gourd

Stuffed Karela is made by stuffing spices in the slits made on karela. Tie the stuffed karela with thread and stir fry them on low flame.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Keto Recipe, Sabzi & Curry, Side Dish
Cuisine: Indian, North Indian
Servings: 4 People
Author: daintykitchen


  • 5 tbsp Oil
  • 250 gm Bitter Gourd
  • 3 tbsp Curry Paste (cooked paste on onion, garlic, ginger, chillies, coriander powder, cumin powder, turmeric powder, red chilli powder)
  • 2 tbsp Pickle Spice Mix (refer link above or instuction below)
  • 1/2 tsp Aamchur/ Dry mango powder
  • 1/2 tsp Salt as per taste


Preparing the stuffing

  • To make pickle spice, Dry roast these spices and grind to a fine paste. 2 tsp coriander seeds, 1 tsp cumin seeds, 2 tsp fennel seeds, 1/2 tsp yellow mustard halves, 1/4 tsp fenugreek seeds, 1/4 tsp (pinch) onion seeds (optional).
  • Add 3 - 4 tbsp ready to use curry paste (refer link in text), 2 tbsp pickle spice mix, salt and dry mango/ aamchur in a mixing bowl and mix well all ingredients
  • Wash and peel the skin of the bitter gourd. Make slits vertically from one side. Carefully do this to make a pocket only to stuff the masala mix.
    stuffed karela
  • stuffed karela

Stuffing the Karela

  • Take one spoon of mixture and try to fill as much enters into it. Repeat for all and keep aside on a plate.
    stuffed karela
  • Take a small thread and try to tie the karela as shown in picture.
    stuffed karela
  • The idea is to seal the karela so that the masalas won't come out while frying. Some excess masala will come out in this process. But don't worry about it.

Stir-frying the stuffed karels

  • Heat 5 - 6 tbsp oil and once oil is hot place stuffed karela into the pan. cover with lead and cook on medium low heat. Occasionally flip the karela with help of a tong.
  • If you have more quantity karela then do it in batches of 5 - 6 at a time. Don't over crowd the pan. It takes 8 - 10 minutes on low flame to cook the stuffed karela completely. If you have more in quantity or in large size karela then it might take bit longer to cook the whole lot.
  • Bharwa karela is ready to serve.
    stuffed karela



Happy Cooking Friends. 

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