Recipe – Gobi Paratha / Cauliflower Stuffed Indian Bread

Aviary Photo_131562847135657744Prep Time: 25 mins

Cook Time: 20-25 mins

Serves: 6 Paranthas


For the dough:

  • Whole wheat flour (Aata): 2 cups
  • Water: As required
  • Oil: 1 teaspoon

For the Gobi stuff:

  • Gobi: 2 cups, grated
  • Green Chili: ½ teaspoon, finely chopped
  • Oil: ½ tablespoon
  • Salt: 1 Teaspoon or to taste
  • Sugar: ¼ Teaspoon
  • Cumin seeds (jeera): ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Aamchur powder: ¼ Teaspoon

For the paratha:

  • Ghee or butter for roast


  • Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, heat oil in pan, add cumin seeds, when it changes color, add grated gobi. Sauté for 4-5 minutes in medium heat. Do not cover.
  • Add green chili, salt, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Sauté in high flame for another 4-5 minutes or till the stuff is dry and raw smell of Gobi is gone. Turn off heat and let it cool.
  • Divide the Gobi stuffing into six equal portions.
  • Take the aata dough, divide it into six equal portions and roll into balls.
  • Roll out wheat ball into 3-inch diameter circle. Add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha. Sprinkle some dry wheat flour while rolling if needed.
  • Heat a tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.
  • Take out and serve hot with a dollop of butter.

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