Gobi paratha, how to make gobi paratha

Gobi paratha is stuffed cauliflower Indian flatbread. It is a North Indian breakfast dish. Gobi paratha is made with whole wheat flower and spiced cauliflower. These parathas are best served with plain yogurt and pickle. Gobi parathas are very easy to make and can be made in very less time. If you wants to serve some delicious and healthy parathas for breakfast then try this recipe which is quick and easy to make. So, lets get started.


  • 1 Crown cauliflower (gobi)
  • 2 Teaspoon finely chopped ginger
  • 2 Teaspoon finely chopped garlic
  • 2-3 Finely chopped green chilies
  • 4 Tablespoon chopped coriander leaves
  • 1 Tablespoon pomegranate powder (anardana powder)
  • 1 Teaspoon roasted cumin powder
  • 1 Teaspoon coriander powder
  • 1 Teaspoon garam masala
  • 1/2 Teaspoon red chili powder
  • Salt to taste
  • Oil


For whole wheat dough click the link soft roti or paratha dough with milk . Thoroughly wash cauliflower and grate it. In grated cauliflower add some salt. Mix it well and keep it aside for 15-20 minutes. Here, we add salt because cauliflower have lots of water in it. If we make parathas without squeezing its water then parathas will difficult to roll and stuffing will come out. After 15-20 minutes squeeze the excess water from cauliflower with your hands. Transfer gobi in a mixing bowl and add all the ingredients. Mix it very well and keep aside.



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 Now break 2 equal small ball from the dough.


Take a ball and roll it with a rolling pin to a small circle. Use dry whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.


Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of chana dal stuffing and spread on rolled circle.


Cover this with another rolled small circle.


Roll it again to a big circle to give it paratha shape.


Now on a hot griddle or tawa put your paratha.


When cook from one side then apply some oil on it and flip it.


Apply oil on the second side and cook until golden brown from the both sides.


Serve hot with pickle and plain yogurt.




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