Gobi Paratha Recipe

Soft, flavorful, and perfectly spiced Gobi Paratha is a classic stuffed Indian flatbread made with grated cauliflower, whole wheat flour, and everyday spices. It’s wholesome, aromatic, and perfect for breakfast, lunch, dinner, tiffin boxes, or travel meals. The secret to perfect Gobi Paratha is dry, moisture-free stuffing and soft, well-rested dough — both covered in this detailed recipe.

Step-by-Step Gobi Paratha Recipe 

Step 1: Clean & Prepare the Cauliflower

1. Cut the cauliflower into large florets.

2. Rinse 2–3 times in cold water to remove dirt.

3. Grate finely using a medium grater.

4. Press gently between palms or use a muslin cloth to remove excess water.

Why remove water?
Cauliflower releases moisture while cooking. If stuffing is wet, parathas tear.
Dry stuffing = soft, intact Gobi Parathas.

Step 2: Lightly Sauté the Stuffing (Important for Flavor)

Heat 1 teaspoon oil or ghee in a pan.
Add jeera, ginger, and green chillies.
Add grated cauliflower and sauté for 2–3 minutes on medium flame.

This reduces raw smell and removes moisture.
Now add:

• Saptrishi Haldi

• Saptrishi Lal Mirch

• Saptrishi Garam Masala

• Saptrishi Amchur

• Salt

Mix well and cook 1–2 minutes more.
Turn off heat, add fresh coriander, and let stuffing cool.

Stuffing should be:

• Moisture-free

• Aroma-rich

• Light and fluffy

• Easy to fill
  
  

Step 3: Prepare Soft Dough

In a mixing bowl add:

• Saptrishi Chakki Fresh Atta

• Salt

• Oil

Add water gradually and knead a soft, smooth dough.
Cover and rest for 10 minutes.

Why Saptrishi Chakki Fresh Atta?

• Results in soft parathas

• Makes dough easy to roll

• Gives natural wheat aroma

• Parathas stay soft longer
  
  

Step 4: Fill & Shape the Gobi Paratha

1. Divide dough into equal-sized balls.

2. Roll each ball into a small circle.

3. Place 2–3 tablespoons of stuffing in the center.

4. Bring edges together and seal tightly.

5. Flatten gently and roll again into a medium-thick paratha.

Rolling Tips:

• Use dry atta to prevent sticking.

• Roll gently so stuffing doesn’t come out.

• Ensure even thickness.
  
  

Step 5: Cook the Gobi Paratha

1. Heat a tawa on medium flame.

2. Place the rolled paratha on the hot tawa.

3. When bubbles appear, flip.

4. Apply ghee or oil on both sides.

5. Cook until golden brown spots appear.

Parathas should be:

• Crisp on outside

• Fully cooked inside

• Soft, flaky, and aromatic
  
  

Serving Suggestions

Serve hot Gobi Parathas with:

• Curd

• White butter

• Pickle

• Mint chutney

• A cup of masala chai

Perfect for:

• Breakfast

• Kids' tiffin

• Travel lunch

• Weekend brunch

• Dinner
  
  

Pro Tips for Perfect Gobi Paratha

• Remove water from grated cauliflower completely.

• Sauté stuffing lightly to avoid soggy parathas.

• Use Saptrishi Chakki Fresh Atta for soft dough.

• Add amchur for extra tang.

• Cook on medium flame for best colour and texture.

• Add finely chopped onions to stuffing for extra flavour (optional).
  
  

Variations of Gobi Paratha

1. Punjabi Dhaba-Style Gobi Paratha
More ghee + more amchur + chopped onions.

2. Non-Sauté Version
Use raw grated cauliflower (moisture-free) with spices.

3. Stuffed Gobi Cheese Paratha
Add grated cheese to stuffing for kids.

4. Spicy Street-Style Gobi Paratha
Extra green chillies + black salt.

Storage & Meal Prep

• Stuffing stays fresh 24 hours in fridge.

• Dough stays fresh 1 day in fridge.

• Half-cooked parathas can be frozen for 7 days.