Gobi Paratha Recipe - Yummy Traditional

Gobi Paratha Recipe

Gobi Paratha recipe with step by step photos

Gobi Paratha | Stuffed Flatbread || How to make Gobi Paratha with step-by-step photos and video

Gobi Paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.it is a popular paratha along with mooli paratha and dal paratha

Gobi paratha is often made for breakfast in Punjabi homes, but I made it for dinner, I first learned how to make gobi paratha from my friend, I know how to make aloo paratha but not gobi paratha

I always thought making gobi paratha is difficult and honestly never ever tried to make it, Hopefully, you would like my effort kindly give me feedback, unfortunately, 
I didn’t get any signal feedback yet from all my readers even then I didn’t leave my efforts regarding sharing cooking recipes,

My Latest Video Gobi Paratha:


You Might Like this:

To prepare this recipe first we will prepare dough for parathas take a large size bowl put fine atta along with salt as required mix well, add water as required, knead the fine flour with water as a smooth dough, cover, and keep aside for 20-30 minutes


Cut and rinse the cauliflower, and then grate the gobi pieces using a fine hand grater, keep the grated cauliflower in a bowl/plate


Rinse and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice


If you have tried this Gobi Paratha then don’t forget to rate the recipe. You can also follow me on social media 





Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.


Pour oil and heat it then add cumin seeds, let it crackle for a few seconds then add ginger and green chilies to the pan


Saute them for 2 minutes on medium flame, then add grated gobi and mix well


Start to now add dried spices powder, stir to mix well on medium-low heat


Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat


Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely


Divide equal balls of the dough, take 2 balls, and flatten them between your palm


Roll the 2 dough balls in equal size, and apply ghee over one of the rolled discs 


Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc


Slightly press and seal edges very well


Heat the Tawa/skillet or flat pan and put gobi paratha on hot Tawa, cook the paratha about 1/4, when the bottom side is cooked flip the gobi paratha and apply ghee on the cooked side


Flip the side apply ghee and further cook until a golden brownish color appears over the gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, and repeat the same process with all remaining parathas


Gobi Paratha is ready to hot-serve 

Serve gobi paratha hot with pickles or raitagarlic chutney 


Gobi paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.

Ingredients for Stuffing:
  1. 750g, cauliflower gobi
  2. 2 tbsp, ginger grated
  3. 2 tbsp, fresh green, and red chilies
  4. 1 tbsp, red chili flakes
  5. ½ tsp, turmeric powder
  6. Salt to taste
  7. ¼ cup, coriander leaves finely chopped
  8. 2 tbsp, lemon juice
  9. 1 tsp, basic garam masala
  10. ½ tsp, cumin seeds
  11. 3-4 tbsp, oil
  12. As required ghee/butter
Ingredients for Paratha Dough:
  1. 2 cups, of fine atta flour
  2. 1 cup, of lukewarm water
  3. ½ tsp, salt
  4. 2 tbsp, ghee for applying over roti
How to make Gobi Paratha?
  1. Pour oil then heat the pan and put cumin seeds let it crackle for a few seconds
  2. Add grated ginger and green chilies
  3. Sauté them for 3-4 minutes on low flame
  4. Put grated gobi and mix well then add turmeric powder, red chili flakes,garam masala, and salt
  5. Stir to combine well
  6. Cover the lid and cook them for 15 to 20 minutes on medium-low flame
  7. After 20 minutes add lemon juice and chopped coriander leaves
  8. Stir to mix well
  9. Take 2 small to medium-sized balls from the dough
  10. Dust them with some flour on the rolling surface
  11. With a rolling pin Roll both the dough balls to a size of about 6 to 7 inches in diameter
  12. Now apply some ghee over one of the rolled discs and sprinkle some dust as well then
  13. Spread a few tbsp of the grated gobi/cauliflower and keep about 1-inch empty space from the sides
  14. Cover with the other rolled disc
  15. Press and seal the edges very well with your fingertips
  16. I find this stuffing technique easier than the one where you fill the stuffing in a rolled dough ball but you choose what is easier for you
  17. Heat the Tawa/skillet or flat pan on high flame
  18. The Tawa has to be hot and on full flame
  19. Let the gobi paratha cook partly about ¼
  20. When the bottom side is ¼ cooked, flip the gobi paratha and apply ghee on the cooked side
  21. Flip the second time, so now the side where ghee/butter is applied goes at the bottom
  22. Apply the ghee on the top side
  23. Flip for the third time then a fourth time making
  24. Sure that the gobi paratha is cooked evenly and well golden browned
  25. You can also press the gobi paratha edges with a spatula or wooden spoon
  26. Once the gobi paratha is fried properly then it will slightly puff up
  27. Fry the gobi paratha very well till turns into a golden or brownish-black blister on top
  28. Make all gobi paratha this way
  29. Gobi paratha is ready to hot and served with garlic sauceraita
*Not be duplicated, rewritten, or published without permission- Thank you!

Have you any doubts about this blog kindly let me know