I always tend to avoid buying Gobi when I go to Groceries becoz I find cutting Gobi into small florets a very tedious process. I had a Gobi which I bought last week and was untouched, so to get rid of it easily the only process that hit my mind was to grate it. And what do I do with grated Gobi…???? Hmmmm… Make Parathas Ofcourse πŸ™‚

Gobi Parathas

So here goes the recipe for the Gobi Parathas…

For the Dough:
Whole Wheat Flour: 3 cups
All Purpose Flour: 1 cup
Yogurt: 2 tbsp
Warm Water: for kneading
Salt: to taste

For the Filling:
Cauliflower: 3 cups, grated
Onion: 1 small, finely chopped
Finely Chopped Garlic: 1 tsp
Finely Chopped Ginger: 1 tsp
Green Chillies: 4, finely chopped (Adjust acc to taste)
Jeera/Cumin Seeds: 1 tsp
Turmeric Powder: a pinch
Amchur/Dry Mango Powder: Β½ tsp
Garam Masala: 1 tsp
Kitchen King Masala: 1/2 tsp
Fresh Coriander Leaves: a handful, finely chopped
Oil: 1 tsp
Salt: to taste


In the Making

How I did it:

  1. Knead the dough with the whole wheat flour and maida, using curd and warm water. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
  2. Heat oil in a kadai and add cumin seeds.
  3. When it sizzles, add finely chopped onions, green chillies, ginger and garlic and fry for few mins.
  4. Add turmeric, dry mango powder, garam masala, kitchen king masala and mix well.
  5. Mix in grated cauliflower florets and salt to taste and fry for 4 to 5 mins till the Gobi becomes soft and the mixture is dry.
  6. Add finely chopped coriander leaves, and turn off the heat and let the stuffing come to a room temperature. The filling should cool down completely before starting the next step.
  7. Now roll out small balls of the dough and fill with 1 tbsp of the filling.
  8. Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
  9. Pat off the excess flour and roast on a hot griddle.
  10. Fry one side for 1 minute and then turn over and brush with a little oil.
  11. When the second side is done and golden brown, flip and brush with a little oil on that side too.
  12. Serve hot with raita.
Gobi Parathas

And the Verdict:
Parathas are always yummy…. and Gobi stuffing is different from the regular aloo we use. And it is not as heavy as Aloo Parathas…..
It is a perfect selection for Brunch…. tasty, healthy and filling πŸ™‚

More Paratha Recipes:
Mooli Paratha
Paneer-Methi Paratha

Wylde Woman Award:
LubnaKarim of Kitchen Flavours and Amu of Amu’s World passed me on this “Wylde Woman Award”.

Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It’s been a blessing and an inspiration to meet all of you through your wonderful blogs.

Thank You girls for the sweet gesture, which helps me in motivating and make my blog better and better each day!!!


27 thoughts on “Yummy Gobi Parathas”

  1. I buy Cauliflower every chance I get πŸ™‚ but rarely venture to make parathas. The parathas are shaped perfectly, I only wish.

  2. Well, judging by the look of these, I would say you should make gobi parathas every week – and maybe send some my way!

  3. thanks for your comments. you have a nice blog and just couple of months back i learnt a similar gobi paratha recipe from a punjabi friend and i just love it. Parathas look delicious

  4. Gobi Paranthas…my fav…pity cant make them because Bhanu hates them…waaaaaaaaaah….

    Congrats Babes for the Awards…:-)

  5. Those are some good looking parathas… You find cutting cauliflower too tedious? I just break them apart using my hands… πŸ™‚

  6. Hi ya
    This is my first time here…
    the paratha looks so tempting..lovely pics…

    i am pretty new to this blogging world….jus popped in to say my big hi!

  7. Hello,

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  8. Wow! those parathas sounds delicious…photos are cool. uphere in U.S. i always have a hard time trying to find ingredients…one of my friend introduced me to a great resource http://www.myethnicworld.com and i thought that i pass great along as well….thanks for sharing.

  9. Hi there,

    Thanks for sharing this link – but unfortunately it seems to be not working? Does anybody here at cinnamontrail.blogspot.com have a mirror or another source?


  10. You know, my paratha range is severly limited to plain, aloo, mattar or mooli! Must try this, as I do love cauliflower and I actually have some spare florets in the fridge right now. Yoghurt in the dough is a great tip for using less oil to get a nice soft paratha. Don't have any kitchen king masala though – what are the main spices in it, so that I can approximate it?

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