Gobi Parantha is one of the most loved breakfast dishes across North India. Made with a spicy cauliflower stuffing and cooked on a hot tawa with desi ghee or oil, this parantha is crispy on the outside and soft, flavorful on the inside. Whether you enjoy it with curd, pickle, or a hot cup of chai, Gobi Parantha is a perfect blend of taste, nutrition, and tradition.
In this blog, we’ll explore what makes Gobi Parantha special, its ingredients, how it’s prepared, and some helpful tips for making it perfect every time.
What Is Gobi Parantha?
Gobi Parantha is a stuffed Indian flatbread prepared using whole wheat dough filled with grated cauliflower mixed with spices. It is a wholesome dish that is usually served for breakfast or lunch. The stuffing is seasoned with green chilies, coriander, cumin, and basic Indian spices, making every bite rich in flavor.
Ingredients Used in Gobi Parantha
- Whole wheat flour
- Grated cauliflower (gobi)
- Coriander leaves
- Green chilies
- Ginger
- Cumin seeds
- Red chilli powder
- Turmeric powder
- Garam masala
- Salt
- Oil or ghee
How Gobi Parantha Is Made
- Prepare the dough:
Knead whole wheat flour with a little salt and water until soft and smooth. - Make the stuffing:
Mix grated cauliflower with chopped chilies, coriander, and spices. Squeeze out extra water for a better stuffing texture. - Stuff the parantha:
Roll out a small dough ball, fill it with the gobi mixture, seal it, and gently roll again. - Cook on tawa:
Roast on a hot tawa with oil or ghee until golden brown and crisp.
Why Gobi Parantha Is So Popular
- Quick to make: Perfect for busy mornings.
- Nutritious: Cauliflower is rich in fiber and vitamins.
- Versatile: Eat it with curd, pickle, butter, or chutney.
- Kid-friendly: Mild, flavorful, and filling.
Tips for Making the Perfect Gobi Parantha
- Always squeeze extra moisture from the grated gobi.
- Use warm water to make a soft dough.
- Don’t overstuff; keep balance for proper rolling.
- Add a little amchur (dry mango powder) for extra tang.
- Cook on medium flame for even browning.
FAQs About Gobi Parantha
1. Can I make Gobi Parantha without removing water from the cauliflower?
No, because extra water makes the parantha break while rolling. Always squeeze gobi properly.
2. What can I serve with Gobi Parantha?
Serve it with curd, pickle, butter, raita, or even tea.
3. Can I make the stuffing in advance?
Yes, but keep it refrigerated and use within 6–8 hours to maintain freshness.
4. Is Gobi Parantha healthy?
Yes. Whole wheat + cauliflower makes it a good source of fiber, vitamins, and minerals.
5. Can I use oil instead of ghee?
Absolutely. Ghee gives better flavor, but oil is also perfectly fine.
6. Why does my parantha tear while rolling?
Either the stuffing is wet or overfilled. Reduce moisture and stuffing quantity.