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Recipe for Gobi Paratha

Recipe for Gobi Paratha

Recipe for Gobi Paratha

(Ref: RCP182)

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Gobi Paratha is an Indian flat bread with spiced cauliflower stuffing. This dish can be eaten with Pickle and Raita thus saves our time in making a curry! It's a satifying meal for a Sunday brunch!!



Preparation Time:

20 mins

Cooking Time:

10 mins


For the dough:
 Wheat Flour - 1 Cup
 Water - ½ Cup
 Salt - ½ tsp
For the Stuffing:

 Cauliflower grated - 2 Cups
 Cumin Seeds - ½ tsp
 Green Chillies finely chopped - 1 tsp
 Ginger grated - 1 tsp
 Coriander Leaves (Cilantro) finely chopped - 2 tbsp
 Salt - ½ tsp
You will also need:

Wheat Flour for rolling
 Oil to cook


• Mix together the Flour, Salt and Water (add little Water at a time) to make a soft dough. Knead well on a clean surface so that it becomes smooth. Cover and let the dough sit for atleast 10 minutes.

• Mix all the filling ingredients by hand and let it sit for about 5 minutes.

• Squeeze this Cauliflower mixture to take out as much Water as possible.

Making of Paratha:
• Firstly divide the dough and the Cauliflower mixture into 6 equal parts.

• Take 1 ball and roll it into 3" diameter circles and place about a table spoon of stuffing in the centre. Then seal by pulling the edges of the dough together.

• Let this sit for 2-mins before rolling.

• Meanwhile heat skillet on medium heat

• Now take 1 ball at a time and slightly press the ball to make it flat (remember to keep the sealed part always on the top while rolling).

• Roll this lightly into 6inch circles. Sprinkle dry Wheat Flour as required while rolling.

• Place this on the hot skillet and cook. Turn over when you see bubbles and apply Oil.

• Flip again and gently press the Paratha. Make sure its Golden brown on both the sides.

• Serve hot topped with Butter!

Parathas can be kept outside for up to 2 days in a closed container and refrigerated for 4-5 days. They can also be wrapped in an aluminium foil and freezed up to a month - when consuming reheat on a skillet.

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- Thomas Clifton