Gobhi (Cauliflower) Parathas

Gobhi (Cauliflower) Parathas

Gobhi paratha is a popular whole wheat flatbread from Punjab, India, traditionally stuffed with a spicy cauliflower filling. It’s enjoyed by Indians all over for breakfast and lunch because it’s considered a complete meal by itself and never served with curry. Growing up these were a staple in my school lunchbox -- I could eat them with my hands while playing and yapping away with my friends! My husband and I love these while our kids love Aloo Parathas, which are similar but stuffed with potatoes. These freeze really well if wrapped in aluminum foil, you just have to defrost them on the kitchen counter for about an hour and reheat them on a griddle or pan when you’re ready to eat!

  • Cuisine: Indian
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Allergens: Wheat
  • Servings: 8



  • 2 cups wheat flour
  • 1/2 cup water
  • 2 tablespoons olive oil

Cauliflower Filling

  • 1/2 head cauliflower (grated)
  • 1 inch ginger (peeled, grated)
  • 1 handful cilantro leaves (chopped)
  • 1/4 tablespoon salt
  • 1/2 tablespoon garam masala


  • 1 teaspoon olive oil


Making the Dough

  1. In large mixing bowl, add wheat flour then water and oil gradually, and knead into soft dough ball for about 6 minutes. 

  2. Wrap dough in plastic or wet paper towel and set aside for 1 hour. 

Making the Filling

  1. In small bowl, mix cauliflower, ginger, cilantro, salt, and garam masala. 

Rolling Parathas

  1. Divide dough into 8 round balls and cover with damp towel to prevent drying.

  2. Sprinkle work surface with flour and roll each ball into 3- to 4-inch circles. 

  3. Add portion of filling in center of each circle, then pull edges of dough over top of ball and pinch together to seal.

  4. Flip stuffed dough ball over so seal is on bottom and use rolling pin to roll into 6-to-8-inch round. 

Cooking the Parathas

  1. Heat griddle and dry roast parathas, cooking on both sides until lightly browned (about 2 minutes each side). 

  2. Brush 1/2 teaspoon oil on top of paratha, then flip oiled side down and cook until underside is golden brown. 

  3. Repeat on other side. Both sides should be golden brown.