Gobi Paratha


  • Wheat Flour (2 cups)
  • Cauliflower (1 large; grated)
  • Garam Masala (1 teaspoon)
  • Turmeric Powder (1/2 teaspoon)
  • Red chili powder (1/2 tablespoon)
  • Aamchur Masala (1 teaspoon)
  • Lemon Juice (1/2 lemon)
  • Coriander (chopped)
  • Water (as required)
  • Salt (to taste)
  • Oil/Butter (as per preference)


Mix wheat flour, salt and water and knead it to get a dough. Rest the dough while we make the filling.

In a large pan, add some oil and add the grated cauliflower. Cook for 2-3 minutes on medium heat and once the cauliflower starts to sweat add all the ground spices (turmeric powder, red chili powder, garam masala powder and aamchur powder) and lemon juice. Mix till everything is well-combined and cook until the raw smell of the spices go away.

Divide the dough into equal-sized dough balls. Roll out the dough balls and place the filling in the center. Fold the dough so as to wrap the filling and then roll it out again. Repeat the process with all the dough balls.

Heat a frying pan, place the rolled out parathas onto the hot pan. Cook for 2-3 minutes on medium heat on both sides. Add some oil/butter on the edges and cook on both sides till they turn golden.

Serve the parathas with mint chutney, yoghurt, sliced onions and/or pickles.


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