Cauliflower Paratha (Gobhi ke parathe):- 

Cauliflower paratha is a type of paratha that is stuffed with grated cauliflower. It is a North Indian Dish mostly eaten with sweet curd, chutneys or sauces. They are very appetizing and finger licking parathas. These parathas are mostly eaten in winter season and this is the mostly prepared recipe during winters at my home. Oh! I love Gobhi Parathas ❤ and I’m excited to share it with you. Lets start preparing them:-


  1. Cauliflower (Phool Gobhi):- 500 gms. (Medium)
  2. Coriander Leaves:- 2 tablespoon
  3. Green Chilli:- 2
  4. Salt:- 1.25 teaspoon
  5. Red Chilli Powder:- 1 teaspoon
  6. Coriander Powder:- 2 teaspoon
  7. Black Mustard Seeds:- 1/2 teaspoon
  8. Cumin Seeds:- 1/2 teaspoon
  9. Asafoetida:- 1 pinch
  10. Oil:- 2.5 tablespoon
  11. Roti Dough
  12. Dry Wheat Flour (For dusting dough ball):- 3/4 cup

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For Stuffing:- 

  • Remove thick stalk and leaves from cauliflower and wash it and then grate it. Wash green chillies and coriander leaves and chop them finely.
  • Now, take a pan and pour oil in it. Let it heat and when the oil is sufficiently hot add black mustard seeds, cumin seeds and asafoetida in it. When the mustard seeds will pop add grated cauliflower, chopped green chillies and coriander leaves and saute for 1-2 min. on medium to high flame.
  • Now, add salt, red chilli powder and coriander powder in it and saute for 3-4 min.
  • Our Gobhi Stuffing is ready to fill in parathas.

For Parathas:-

  • Knead roti dough.

Click Here for » ROTI DOUGH

  • Take a tava or skillet and let it warm.
  • Draw a piece big as plum off of dough and make it round like a ball by slightly pressing alongwith rotating it and dust that dough ball with dry wheat flour.
  • Now, roll it slightly upto 2-2.5 inch dia. then place 2-2.5 teaspoon gobhi stuffing over it in middle and then close it by crimping edges of that rolled dough ball and then press it slightly with fingers.
  •  Now, dust it with dry flour again and then roll it with roller pin. Try to roll it from edges. Roll it in 5-6 inch dia. paratha by dusting it with dry flour 2-3 times.
  • Place that rolled paratha over warm tava and let it toast. When the colour of upper surface of paratha is slightly change and brown spots will appear on lower surface of paratha then flip it and then grease it with ghee.
  • Let the other side toast and when the light brown spots appear on lower side then flip it again and grease that side too with ghee.
  • Flip it again and let it toast for 1 min. and then remove it from tava. Similarly, make other parathas.
  • Our Cauliflower Parathas are ready to serve. Serve them hot with Chutney, Tomato Curry, Tomato Sauce, Sweet Curd, Raita etc.

Important Points

  1. You can also use refined oil in place of mustard oil but I prefer mustard oil because it is thick and smells good and provide better taste in recipes but keep in mind that the mustard oil should heat properly before frying veggies in it. Heat it until it leaves it’s smell otherwise it add weird taste to your recipe.
  2. Place Parathas on warm tava. Don’t place rotis on hot and cool tava otherwise they stick.
  3. Work on medium to high flame.
  4. Roll paratha from crimp side.

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