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Gobi Paratha, Cauliflower stuffed Indian Bread is a famous paratha variety. Grated cauliflower with coriander and ajwain seeds along with handful of chopped coriander leaves, gives a wonderful flavour to the filling. Stuff the yummy gobi filling inside roti and make wonderful paratha. Serve the yummy Gobi Paratha with plain curd or Paratha Chutney.

Parathas are the popular Flat breads in India. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans and carrots.Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.

Most common stuffing for parathas is mashed, spiced potatoes (Aloo Paratha). A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha.

Table of Contents

Recipe Card

Method with step by step picture:

Take wheat flour in a mixing bowl and add water little by little and knead it to a soft but stiff dough, cover the dough with a damp cloth and set it aside for 15 minutes

Remove florets from cauliflower and grate the cauliflower and keep it aside. Finely chop the green chillies and keep it aside. Heat oil in a pan and saute the coriander and carom seeds for couple of minutes.

Add the grated cauliflower and finely chopped green chillies and mix well

Add turmeric powder and cumin powder and saute the cauliflower in medium flame for couple of minutes along with salt. Finely add finely chopped coriander leaves and mix well and remove the pan from flame. Now our cauliflower with mild spice filling is ready

Make lemon sized balls out of the paratha dough and keep it ready. Take one dough ball and make like a cup as we do for kozhukattai and then add a tablespoon of filling inside the cup

Carefully close the dough cup and seal all the edges using wet fingers so that the filling is sealed nicely stuffed inside the dough. Repeat the steps 5 and 6 for the rest of the dough and filling. Take each stuffed dough ball and roll it by dusting flour on both the sides. Roll it gently and slowly to make sure the stuffing doesn't comes out. Also using a fork prick the edges so that bubbles are not forming while rolling so that to make sure stuffing doesn't come out.

Heat a tawa. The tawa should be smoky hot. Place the rolled paratha in the tawa. Cook the paratha till you start getting bubbles. Gently flip it on the other side and cook the paratha. Apply butter on the cooked side. Again flip the paratha to the other side and apply butter and cook the paratha till both the sides turns nicely golden brown color.Remove paratha from flame. Repeat the same for rest of the parathas