Gobi ka Paratha

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“A Bombay Specialty”

Ingredients Nutrition


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

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