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Gobi Paratha| Cauliflower Parantha

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Gobi Paratha| Cauliflower Parantha

Gobi Paratha Recipe | पंजाबी गोभी का पराठा | Kunal Kapur Breakfast Recipes

  • Suitable for vegetarian

Gobi or Gobhi ka paratha is a must-have Punjabi breakfast meal. Parantha is made throughout India and is loved by all. There are many variations on how to perfectly cook paratha and you can choose stuffing of your choice. Stuffed bread or stuffed flatbreads are a hit with all & you can spice them up the way you want.
You can eat these tasty paranthas for breakfast or all day.
Serve them with butter, pickle, and curd or lassi (yogurt smoothie).

  • 30mins
  • Serves 4
  • Medium



For the dough

  • Whole Wheat Flour (atta) – 2cups
  • Salt – generous pinch
  • Oil – 1tbsp
  • Water – as required

For the filling

  • Cauliflower grated – 1¼ cup
  • Onion chopped – ¼ cup
  • Ginger chopped – 2 tsp
  • Green chilli chopped – 2 tsp
  • Cumin – ½ tsp
  • Coriander chopped – handful
  • Coriander powder – 2tsp
  • Chilli powder – 1tsp
  • Salt – to taste
  • Ghee/oil – for basting

Cauliflower Salad (Gobi Salad)

  • Leftover Cauliflower Mixture- 1cup
  • Lettuce Leaves (small pieces) – handful
  • Tomato Diced – ½ cup
  • Pomegranate – ¼ cup
  • Lemon juice – 2 tbsp
  • Salt – to taste
  • Olive oil – a dash



Mix together flour, salt and water to make a stiff dough. Rub a little oil on top of the ready dough and leave to rest for 10-15mins.


In the meantime mix together cauliflower, onion, ginger, green chilli, cumin, chopped coriander, coriander powder and chilli. I recommend to not add salt till just before stuffing it in the dough.


Now divide the dough into 4balls. Sprinkle some salt in the mixture, toss and then generously stuff the grated cauliflower in the dough balls. Round them up, dunk them in some dry flour and then flatten them out like round discs.


Heat a tawa or a pan and cook the stuffed bread on both sides for approx 2 mins each side. Now smear oil or ghee on both sides and cook them on medium heat. Press the edges so that they also cook.


Remove and serve hot with butter, pickle and curd.

Note – if your stuffing is leaving water then add 1 tbsp of dry flour to the stuffing, mix it and use it.


Extra shots - Make Cauliflower salad (gobhi salad) using leftover cauliflower (gobi)

To prepare cauliflower salad using leftover cauliflower mixture simply mix all the above mentioned ingredients and toss them together. Plate and serve it cold.


Tips & Tricks for making perfect Gobi Paratha

It is ok for some of the gobhi to pop out while rolling or cooking it.
Make sure the dough is kneaded hard for the parantha.
Once ready consume the parantha with few hours.
If you want to keep the mixture for a longer time then avoid onions in the mixture.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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