Gobi (Cauliflower) Paratha

Sneha: Parathas are a whole wheat Indian flatbread that are a staple in North Indian cuisine. While naan tends to be more popular in Indian restaurants, parathas are more of what you would find us eating at home. Having said that, stuffed parathas are a whole different ballgame – probably the most famous are aloo parathas, spicy potatoes stuffed flatbread. They are a common Punjabi (a region in North Indian) breakfast item and served hot with butter (are you drooling yet?). My mom hands down makes THE best aloo parathas and they are my favorite, but they’re also not the healthiest with the carb overload. Enter these gobi (cauliflower) parathas: finely grated and spiced cauliflower stuffed in a paratha, I grew up eating these a lot when aloo paratha was more of a special occasion type of meal! 

Most recipes I’ve seen online use cooked cauliflower which is a major difference from how my makes them – she puts a spoonful of raw shredded cauliflower and bunches up the dough (almost like a dumpling) and then rolls it out and cooking. I think her method is superior (totally unbiased opinion!) because you get a really nice texture / crunch of cauliflower rather than just a mushy paratha. 

Until I am able to get my mom’s aloo paratha recipe, I leave you with this healthier, just as yummy gobi paratha! 

Tips & Tricks

  • One of my mom’s key tricks is to spice the shredded cauliflower small portions at a time, this prevents water from leaching out of the mixture 
  • My mom is old school and grates the cauliflower by hand, but you can also easily use a food processor to get the same result: think the texture of cauliflower rice

Recipe Information

  • Prep time: 20 min
  • Cook time: 20 minutes
  • Yield: 8-10 parathas


  • 1/2 medium cauliflower shredded finely 
  • Paprika or chili powder 
  • Turmeric
  • Salt
  • Whole wheat flour 
  • Lukewarm water


  1. For the paratha dough, prepare a thick dough with whole wheat flour, lukewarm water and a pinch of salt; you want the dough to be slightly soft so that its pliable when you roll it out
  2. Shred cauliflower into a fine rice-like texture either with a hand grater or a food processor
  3. Take 2 heaped tbsp of cauliflower and add salt, turmeric and paprika to taste 
  4. Roll out about a lime sized ball of dough into a 3-4 inches in diameter and add filling to the center 
  5. Bring the edges and seal together in the middle; roll out to 8-10 inches 
  6. Cook in a pan or cast iron skillet with oil – about 5-7 min over medium heat on each side until fully cooked and browned