Gobi ka Paratha

"A Bombay Specialty"
photo by a food.com user photo by a food.com user
Ready In:




  • Clean, wash and grate cauliflower.
  • Place in a bowl and pour hot water.
  • Leave for 5 minutes.
  • Drain.
  • Squeeze the water out.
  • Add lime juice, chilli, 1 tsp salt, corriander, onions and ginger.
  • Mix well.
  • Divide into 12 parts.
  • Sift wheat flour with 1 tsp salt.
  • Rub in margarine.
  • Slowly add water and make a soft dough.
  • Cover with a damp cloth.
  • Keep aside for 20 minutes.
  • Knead the dough again.
  • Divide into 12 round balls.
  • Roll out each into a round disc of 4" diameter.
  • Place 1 portion of cauliflower mixture on each disc.
  • Close up bringing the sides together carefully, shape into ball again.
  • Place each ball on a floured board and roll out into 5" diameter.
  • Smear with ghee or oil, one at a time.
  • Shallow fry on a hot griddle until both sides are golden-brown in colour.

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  1. Very yummy flat bread! I have made this twice--once cooked in a heavy pan on the stove and the other on a griddle. The former tasted better and had a better texture. The only changes I made were to add a few shakes of cayenne and the run the ginger through a garlic press rather than chopping it. Thank you, Charishma, for sharing this recipe. I cooked it for a group of friends who enjoyed it very much and my DH loves it!


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