Gobhi Paratha
Gobhi, Gobi Paratha
Gobhi, parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
Ingredients
Dough
- 1 cup whole-wheat flour
- 1/2 tsp salt
- 1/2 cup water use as needed
Filling
- 2 cups shredded cauliflower
- 1/2 tsp carom seeds ajwain
- 1/2 tsp cumin seeds jeera
- 1 green chili finely chopped
- 2 tbsp cilantro chopped hara dhania
- 1/2 tsp salt
- 1/4 cup whole-wheat flour for rolling
- 2 tbsp oil to cook paratha
Instructions
Making the Dough
- Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Making the Filling
- Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.
- Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.
Making the Paratha
- Divide the dough and cauliflower mixture into 6 equal parts. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.
- Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
- Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
- Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
- After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
- Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.
Notes
Notes
Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
Parathas can be kept unrefrigerated up to two days,
wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.
Serving Suggestions
Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar.
Tried this recipe?Let us know how it was!
96 Responses
Leave a Reply
You must be logged in to post a comment.
Therefore, besan is a welcome addition to our beloved paratha, and all the ‘masala’ from our regular spices make it more fun to eat, right at the start of the day. Just follow the process of making regular parathas and prepare the dough using both the flours along with spices like jeera, red chilli flakes, grated ginger and hing. Manjula Jain, a popular food vlogger, has shared this recipe of Besan Masala Paratha on her YouTube channel ‘Manjula’s Kitchen’. Watch the recipe video here and don’t forget to make this delicious paratha at home.
Hello Manjulaji,
This is the second recipe I am trying by your side and I am so delighted with both. First was sewiyan kheer.
I started making stuffed paranthas 2 years back but this is the first time they came out FABULOUS. Stuffing spread out perfectly, paranthas puffed up nicely, minimal oil (no oil while kneading or inside the ball) and the end result looked just like in your video. It was amazing. My 3 year old and I ate enjoyed these for breakfast just an hour ago with home-made yoghurt. I can’t wait to impress my mom with these when she comes to visit us 🙂
Thankyou for thoughtfully communicating the recipes. You emphasised all the key points that make the difference. Look forward to trying more recipes on your site.
I never learned much cooking while growing up. Also, mom didn’t know ALL the tricks for every recipe. It is websites like yours that are helping me learn and enjoy Indian home cooking. Thank you
Megha, Thank you I really appreciate your comment
Just a little twist if u wish to try. I also put a bit of ginger and the green part of spring onions. Ginger specially for its effects on stomach.
Namaste Manjula Aunty, can you please adopt me?
Good for break fast thanks for posting
hi manhulaji, i never make gobi parata its very easy . now definately i try this. thank you. 🙂
Could you please send me receipes of some delicious North Indian vegetarian gravies/curries
This is a very delicious recipe. I eat it for dinner though and it’s always a hit! :0) Aunty, can I make the dough a few hours early and keep in a container until I’m ready to make the parathas?
Suarezg,
Yes
I love this recipe! Thank you so much for instructional videos. I am having a dinner party for 9 people. Can I make the dough and roll out the breads in the afternoon and wait to cook them until right before serving? If so should I just wrap them in plastic and put them in the refrigerator. Again, many thanks for all of your recipes!
Jeffery, cook half the way, otherwise it will not work
I made these parathas for lunch today. Very, very tasty.
Instead of making the dough with the flour, then rolling and filling with the cauliflower mixture, I did the following:
I put the filling in a bowl, then added the flour and salt directly into the same bowl. I needed a little bit of yogurt to make it into a smooth dough.
I let it rest for ten minutes, then made small balls and rolled them out and roasted on the tawa. After the paratha was done on both sides, I just brushed some coconut oil on one side of the paratha. I stored the finished parathas in an insulated pot.
They stayed soft and warm. Will definitely make these again. This is the method I use for making all my parathas. I never make the dough separately. Works great every time. I find that this is a great time saver. Also, no mixture to seep out of the dough!
Thanks.
I tried these Paranthas and it were amazing.
Thanks Majula Aunty ji. Stay blessed.
Is it ok if the filling is not cooked. wont we get a raw smell if the filling is not cooked?
SS,
f
Filling is cooked while paratha is cooking.
Aunty, if I used a normal grater, will it work ?
Use an electric or normal grater. Both give the same results.
Mary, It’s Presto Salad shooter
Manjulaji, can you please let me know which shredder you are using? Thanks a lot.
Thank you for these wonderful videos. I am learning so much. Regarding the bread flour, when you say whole wheat flour, do you mean atta or just any whole wheat flour?
Wow! I absolutely LOVE Gobhi parathas! Thank you so much, Manjula Aunty.. i normally get it only when mom is around… maybe i will try it now… can you please tell me where you got this shredder from? its is super cool! 🙂
Hi manjula g
I have tried a few recipes from your site.They are great,simple and mouth watering.I have also told few of my friends about your site,they r from china nd indonesia nd love indian food.I made rasgullas nd my husband was really suprised nd happy.HAPPY NEW YEAR.
Loads of thanks…..
hello manjula,
can i plz have a suggestion for a best blender for south indian recepies.
Don we need to cook the gobi, or will it get cooked only when we cook the parathas?
Meena, since the gobhi is finely grated there is no need to pre-cook it. It will soften while the paratha cooks. Also, if the gobhi (cauliflower) is pre-cooked it is hard to grate and may be too moist for the paratha to cook properly.
I’ve tried making stuffed parathas several times. This is the first time they looked and tasted good. Thanks for the clear explanations. This is the third recipe I’ve tried from your site on the same day. They were all excellent.
I was wondering if I could make these gobi parathas and freeze them for a couple of weeks.
Rupali,
It will work good just one suggestion do not defrost the paratha and use the skillet to heat.
Does that way of stuffing affect taste ?
Hi
Have you heard of the other method of stuffing between two parathas and spreading it out ? I think we can make parathas thin that way. Even no stuffing will come out of rotis. I think so. Am I right?
Pavithra,
All the dishes has many recipes and this is the way like to make I feel this way filling spreads better.
Dear Manjula;
I have tried many of your recipes and my family loves them all! Thank you for sharing them. Your instructions are very clear and calming. I am so glad I found you and I will be looking for each new recipe to try. You are wonderful!
Rachel
Manjulajee,
Your recipes are excellent. I read many cooking blogs but I feel ur cooking blog is the best. I tried ur gobhi paratha and liked it very much. You are doing a great job.
Thank you for this recipe for Gobi Paratha!! I love Cauliflower in any form or fashion and your recipe is easy to follow that although I am not a very good cook I am going to try making them by myself!!!
Hello Manju, All your vidoes are great…You have great recipe in your blog.
Would like to try this gobi paratha.
I would really appreciate if you tell me where would you bought that electric shredder and for how much did you bought ?? Pls let me know.
Thanks in advance
Shan,
I purchased fromTarget .
Hi Manjula,
I have recently married and this site is very useful for me..I have tried ur receipe it is so tasty.May i know where i can get the the machine u have used for shredding the califlower to small pieces.
Thanks,
Swapna.
The video for this receipe is not working? You make indian cooking so easy. I have been married for six years and thanks to you and your site I can finally cook a decent meal for my husband. Thanks so much!
🙂
Shima
dear manjulaji,
i have tried making fulkas, but they never bloat….my paranthas turn out well but my fulkas become like leather jackets………not at all soft………….please help………
Hi manjula, thanks a lot.
yesterday I made bengali rasgullas.
my son liked verymuch and said very tasty.
today i am going to make aloo paratas.
i like your cooking method and ingredients also.
hello aunty
i m new in cooking,please tell me what should be the size of peda for paratha. should it be of the same size which we use for making roti(fulka)???
thanking you.
Hi Manjula Aunty,
Thanks for the wonderful website. I have tried many of your recipes, all came out well. I don’t know where I am doing wrong in this recipe. Even though I squeeze the stuffing real hard, when I am about the roll the paratas it becomes very hard to handle with(if I squeeze the stuffed dough, the liquid comes out).
Can you please tell me where I am going wrong here?
Thanks in advance.
-Vani.
Hi Vani,
Please let me know exactly how you are preparing the stuffing so I can help.
Hi Manjula,
Thanks for the quick response.
I am preparing the stuffing and I am keeping it for few minutes and same with the dough. I stuffed(before stuffing I am squeezing the stuffing) and make a ball and keep it few more minutes. And then comes the hard part, when I am about to roll….the liquid peeps out.
Regarding the taste I don’t have any complaints. The way you do it…it seems so easy but unfortunately not the same case with me.
Thanks,
Vani.
PS: Before grating the cauliflower I soaked it in a cold water and little salt for few minutes b’coz thats how we used to clean the cauliflower in India.
This is what the mistake I am doing here??
Hi Vani,
Try Without soaking.
Hi Manjula,
OK, this time let me try directly.
Thanks for the reply.
Regards,
Vani.
Vani, are you using fresh or frozen cauliflower? Are you boiling it in water or cooking it in any manner before shreadding it?
Hi Jaya,
Thanks for the concern.
I am using fresh cauliflower and I am not cooking it in any ways before grating it.
Thanks again,
Vani.
Hi Vani, I see your reply to Aunty above. You can wash the cauliflower, but don’t soak WITH salt. It is the salt that is pulling the water out from the cauliflower.
Hi Jaya,
Thanks.
hello aunty.
Thank you very much for your all this effort for us who does know anything in kitchen. Really you are very help for us. I tried many things from your cooking receipes. And really everything is very impotant. i had tried Gulab Jamun and all type of this Paraths. Thanks you very much God bless you.
Rewgatds
Lata Sharma
You can squeeze the cauliflower first then incorporate that water into the water for the dough. Works fine.
Very easy recipe to prepare. Thank you! Except the first time I made mine they didn’t puff and bubble as much as Auntie Manjula’s. Do you think it was the heat level in the pay?
Hi Katarina,
Need some practice it will happened when you make next time.
Hi,
I did this recipe. It came out very well. Thanks for the recipe. May i know which shredder did you use to shred the cauliflower. please let me know.
Thanks
Namaste Manjulaji, Pranams and wishing you a wonderful and happy new Year. Thank you for sharing your love of cooking and making these recipes look so very simple. ITs almost as good as having your own mother in the kitchen with you guiding you along. You really do make it look simple and perfect. You are very gracious and humble in your presentation as well.
And please continue to share more recipes. Thanks to the camera person who was patient and still and filmed you during the session. I would love to get the tomato chutney recipe sometime as well. I wish you and your family the best always.
Regards
RSN (seattle)
Simply EXCELLENT! My husband and I LOVED IT!! I bought the medium chili peppers from the indian market, but they weren’t hot at all. I will buy the small chili peppers next time. Thank you for the EASY recipe. ANYONE can make this recipe!
Sat Sri Akal Manjula ji,
Thanks for your phantastic instructions. This is the best Indian cooking site I have seen. You really should be having a TV series – your demonstrations are so easy to follow. Kudos to you!
I tried Gobi Paratha and it turned out very tasty. Thanks for sharing such a wonderful recipe..Keep posting new videos.Thanks in advance…
Hi Aunty….
Yesterday i tried Gobi Paratha… it turned out very well. As i am very new to cooking your step by step procedure helps me to do some of things which i never imagined i will do…. thanks a lot..
your recipes made me love cooking bcoz of its perfectness n simplicity..
Hi Aunty,
iam new to cooking.I tried this receipe yesterday it came out very well. very soft.I have tried this many times but never suceeded but this time with ur receipe I Suceeded.
Thank you for ur receipe.
Hi Manjula
Thank you so much for showing gobhi parantha, I never use the squeeze the water out, therefore used to make a different way, by frying the stuffing and mixing it in the flour to make a dough. Your tip is really good, just did not think about squeezing the water, makes it really easy to make gobhi paranthas. Thank you.
wow! you seem to make it so easily.. thanks for the video.. it helps to understand better. I’m going to try it out right now!
Hi Manjula ji,
All your recipes are so authentic and excellent-thank you for making them available for us! I really want to try this paratha,could you please tell me which atta you used..I use Golden temple whole wheat durum atta but it I dont like it much as it has a kind of bitter taste…
Hi Sandhya, I use Sujata or Laxshmi atta
Thank you 🙂 I will try one of them this time..Looking forward to your new recipes!
-Sandhya
Does the cauliflower need to be cooked before being added to the other ingredients?
Thanks alot
Hello Deborah, caulifliwer is not cooked before.
hai aunty,
i am swarupa,what is the meaning of ajwain.
thank you.
Hi Swarupa, Ajwain is a spice also known as carom seed.
Hi manjula,
I am new to ur site. I really enjoy watching ur videos and u giv me a lot of tips to improve my cooking. I just wanted to giv u one tip, if u don’t mind. When u are sqeezing the water out of the califlower mix, u should sqeeze it in a seprate bowl so u won’t have to keep resqeezing the same water out over and over each time. Once again Thanks for the website.
Can u please tell me which type to shredder to buy for shredding cauliflower.
Thanks
Can u tell me the name of the shredder like philips or kenwood to shred cauliflower which you showed
Manjulaji, Namaste
I just made gobhi parathas with your recipe. My husband loved them so much, he ate 5 of them!!
I also liked your salad shooter. I am looking at it right now on Amazon. You are using it and thats the biggest review for this product 🙂
Thanks for such wonderful recipes!!
Hi, I am looking to make this dish.
But is it 1 green bell pepper or 1 regular chili pepper?
Please let me know.
Thank You.
Hello Manjula aunty,
I made the gobi parathas your way and it was just awesuum !
I have become a big follower of ur cooking style and simply love it 🙂
Looking forward for more from ur side !
I like to make stuffed parathas. Please advise me what type of shredder to purchase.
Thanks
Go to any cooking section of a store and ask for a coarse potato grater. Often they are sold as “box graters” with a different type of grater on each of the four sides, but one side will be the coarse grater side for things like potatoes and cauliflower.
hello Aunty,
i tried this today morning and it came out very well..i tried ur gulab gamun,aloo gobi,rasmalai, etc etc..everything came out really good..thank u soo much aunty..god bless you..
Great Recipe , I tried it yesterday , and it came out very good , Thanks Manjulaji!!
Dear Manjula Aunty,
Many many thanks for all those yummy recipes.I really love you and your recipes.You always remind me of my mother-in-law who is a great cook and now when I go to visit her I can also show my cooking talent and THANK YOU VERY MUCH.Could you PLEASE teach how to make Khandvi.
Thanks and Regards,
Anitha
Hi Aunty,
First of all, I would like to thank you very much for such delicious recipes. You inspire me to cook more often (which was not the case) 🙂
Thanks again! 🙂
hi,aunty manjula this is my first time to see ur site im very interisting to laern your recipe..my husband and me..love your paratha gobi….thanks u very much….fr.philippines
Hello Aunty,
I already tried rasgulla(from your website),it was so good .Now i’m going to try gobi parathas.
Thanks aunty.
Hello Manjulaji,
Just looking at the way you make the parathas is fascinating – you knead the flour with such ease and looks professional – in other words you make it look so easy.. I love gobi partha and I will definately make these one of these days..The finished product looks so mouth-watering – I can’t wait to make them. Thanks so much… I am hooked to your site now.
Hi Aunty,
This is the first recipe that I tried from your website, and it came out so well. My gobi parathas always got soggy earlier, but your trick of getting rid of the water fixed that problem. Me and my husband loved the parathas. I am going to try your other recipes too.
Thanks
Hello aunty,
I came through ur website two weeks back and i have tried 4 recipes so far. Your recipes are simply awesome. could you Please upload some more subji’s aunty and side dishes. We are south indians and we love north indian foods.
thanks
Dear Manjula-ji,
Tried this one too..very yummy ! I keep trying each one of your recipies and follow the instructions to each drop of water !..I love your presentation and user friendly
demo. I am glad I found your site..:)
Dear Manjula Aunty, I have very recently discovered yr website while searching for a recipe of gobi paratha. I am a south Indian and have been cooking only for the last 1.6yrs. I followed yr recipe and made gobi paratha for the first time and I coudlnt believe it came out so well and my hubby loved it so much. I absolutely love the way u explain each thing step by step. Thanks so much for the recipes and the videos (they make it easier for us to learn).
Namaste.
I know what I will have for breakfast.
Looks yummy,thanks a lot.
PS. Cauliflower looks row it’s not precooked, yes?
What else are you having for breakfast?
excellent recipe and very clear directions on making the parathas. I really enjoy watching your cookery demos.
Hi Majula
the gobhi paratha were too good, followed ur procedure step by step and had no difficulty in rolling the parathas, Thanx a lot.
i love you! you are the best! thank you for taking the time to teach us these wonderful recipes. i recently discovered your website and i am very happy with it.
peace!
Jyoti, I used electric shredder but you can use manual. I have Presto SaladShooter.
What is the brand of the shredder you used in the video, was it manual or electric? Where did you get the shredder ?
Thanks,
Jyoti
Hi aunty,
yesterday I tried gobhi paratha’s they were looking & came out great as all other recipies of yours as well as tasted excellent , this is the first time I tried gobhi paratha thanks a lot I really appreciate your videos .
rgrds sunita