Gobi Paratha Recipe (Punjabi Style)
If there’s one Indian breakfast that feels like pure comfort, it’s Gobi Paratha. Crispy on the outside, soft inside, and packed with a spicy cauliflower filling, this Punjabi classic is perfect for cozy mornings, weekend brunch, or even lunchbox meals. The best part? You can customize the stuffing to match your taste—more tangy with amchur, more spicy with green chilies, or richer with a little paneer.
The secret to perfect gobi paratha is simple but important: remove moisture from the grated cauliflower. If the filling is watery, the paratha will tear while rolling and may turn soggy on the tawa. In this recipe, I’ll show you an easy, foolproof method to make gobi parathas that are flavorful, neatly rolled, and beautifully roasted with golden brown spots.
Ingredients (Makes 6 Parathas | Serves 3–4)
For the dough
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Whole wheat flour (atta) – 2 cups
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Salt – ½ tsp
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Oil – 1 tsp (optional)
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Water – as needed
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Ghee/oil – for roasting
For the gobi stuffing
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Cauliflower (gobi), grated – 2 cups
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Onion – 1 small (finely chopped, optional)
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Green chilies – 1–2 (finely chopped)
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Ginger – 1 tsp (grated)
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Fresh coriander leaves – 2–3 tbsp (chopped)
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Carom seeds (ajwain) – ½ tsp
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Cumin powder – 1 tsp
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Coriander powder – 1 tsp
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Red chili powder – ½ to 1 tsp
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Garam masala – ½ tsp
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Amchur (dry mango powder) – 1 tsp (or lemon juice)
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Salt – to taste
Optional add-ons: crushed kasuri methi (½ tsp), a pinch of hing, grated paneer (2 tbsp)
Step-by-Step Method
1) Make the dough
In a large bowl, mix whole wheat flour and salt. Add 1 tsp oil if you like softer parathas. Slowly add water and knead until you get a soft, smooth dough. Cover and rest for 15–20 minutes. Resting makes the dough elastic, which helps while rolling stuffed parathas.
2) Prepare the cauliflower (most important step!)
Wash the cauliflower, pat it dry, and grate it finely. Sprinkle a little salt and keep it aside for 8–10 minutes. The cauliflower will release water. Now place it in a clean cotton cloth and squeeze out all the moisture.
This step is a game-changer. Dry stuffing means your parathas will roll easily, stay crisp, and won’t break on the tawa.
Tip: If the stuffing still feels slightly wet, add 1–2 tsp roasted besan or a little dry atta to absorb extra moisture.
3) Make the stuffing
In a mixing bowl, add the squeezed cauliflower along with chopped onion (optional), green chilies, ginger, coriander leaves, ajwain, cumin powder, coriander powder, red chili powder, garam masala, amchur, and salt. Mix well. Taste and adjust spice, tang, and salt.
Note: If using lemon juice instead of amchur, add it at the end so the stuffing doesn’t become watery.
How to Stuff & Roll Gobi Paratha (2 Easy Ways)
Method A: Classic stuffed paratha
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Divide the dough into 6 equal balls.
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Roll one ball into a small disc (about 4 inches).
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Place 2–3 tablespoons stuffing in the center.
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Bring the edges together, seal well, and flatten gently.
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Dust with dry flour and roll carefully into a paratha (6–7 inches).
Pro tip: Roll gently from the center outward. Don’t press too hard.
Method B: Fold method (great for beginners)
Roll a larger disc, spread stuffing on one half, fold the other half over it, seal the edges, and roll lightly. This reduces tearing and is very beginner-friendly.
4) Roast on tawa
Heat a tawa on medium-high flame. Place the rolled paratha and cook for 30–40 seconds until bubbles appear. Flip and cook the other side briefly. Now apply ghee/oil on both sides and roast until you see golden brown spots. Press edges lightly with a spatula for even roasting.
Serving Ideas
Serve hot gobi paratha with:
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Thick curd (dahi) with roasted cumin
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Mango pickle or lemon pickle
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Green chutney
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A small cube of white butter on top (Punjabi style!)
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