🫓 Gobhi paratha
Gobhi paratha is a whole wheat flatbread stuffed with grated cauliflower seasoned with green chili, cumin and herbs, rolled thin and cooked on a hot griddle with ghee. The outside turns crisp and flaky in spots while the filling stays soft and spiced. It is a popular breakfast, eaten hot with pickle or a fresh chutney.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g whole wheat flour (atta)
- About 180 ml water
- 300 g cauliflower, finely grated
- 1 green chili, finely chopped
- 1 tsp cumin seeds
- 2 tbsp chopped cilantro
- 40 g ghee
- Salt
Method
- Knead the flour, water and a pinch of salt into a soft dough and rest 20 minutes.
- Squeeze excess moisture from the grated cauliflower and mix with chili, cumin, cilantro and salt.
- Divide the dough into 8 balls, flatten each, fill with cauliflower and seal.
- Roll out gently into 18 cm rounds.
- Cook on a hot griddle, brushing each side with a little ghee, until golden spots appear.
How to make it lighter
- Brush with ½ tsp ghee per side, or cook dry and add a little at the end.
- Make the parathas smaller and fill them generously with cauliflower.
- Eat one paratha with a fresh salad instead of two.
History
Stuffed parathas are a breakfast staple in Punjab and across North India, where cauliflower versions are especially common in winter when the vegetable is in season.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →