Gobhi ka Paratha

Gobhi ke parathe

Gobhi ke parathe (stuffed wheat flour flatbread stuffed with spicy cauliflower) is the best meal for a lazy Sunday brunch!! Though any variety of stuffed parathas will fall in this catagory like – Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)  Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion) and Mooli ka paratha (wheat flour flat bread stuffed with spicy radish) .  Stuffed Gobhi ke Parathe  require a little extra effort, so I prefer to keep them safe for Sunday brunches.

Gobhi ke Parathe is ready!

Generally people are hesitant to prepare stuffed parathas in their kitchen. They find it slightly complicated and always feel that homemade ones are no match for restaurants’ ones. Personally, I never liked stuffed parathe in restaurants. First reason is that the stuffing doesn’t go well with my taste. Next, I always feel that in restaurant they make very thick paratha. You might say that I am too fussy in my food habits, but not really, I can give you a long list of desserts that I can have any time only in restaurants!! But any variety of paratha – I prefer them to prepare in my kitchen.

Take care of a few points and you can prepare the best gobhi ke parathe in your kitchen…

  1. Wheat flour dough should be more loose than chapati/roti’s dough. If dough is hard, then while rolling paratha you will have to apply slightly more pressure and stuffing will come out from the sides.
  2. Stuffing should not have a lot of moisture. Wet stuffing will be troublesome while rolling the dough.
  3. Let stuffing cool down properly – don’t ever fill hot stuffing in paratha.
  4. Don’t overfill the stuffing. While rolling, stuffing will come out from the sides. But don’t fill too less also, otherwise there wouldn’t be any taste. With a few trials you will be an expert in any kind of stuffed parathas.


Cauliflower 600 grams
Oil 2 tbsp
Ginger ( grated) 1/4 tsp
Green chillies (chopped) 3-4
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/4 tsp
Dry mango powder 3/4 tsp
Garam masala 1+1/4 tsp
Red chilli powder 1 tsp
Salt as per your taste
Oil for preparing paratha
Wheat flour dough
Dry wheat flour


Cut cauliflower florets, wash them, let the water rinse out completely and then grate them.

cauliflower florets (phoolgobhi)

Grated cauliflower ( kaddukas ki hui gobhi)

Heat 2 tbsp oil in a wok and crackle rai, hing and jeera.  Add grated cauliflower, grated ginger, chopped green chilies followed by all spices, except dry mango powder (amchoor) .  Mix everything well and let it cook until cauliflower becomes soft. Keep on stirring in between and cover the pan. When mixture is ready, add dry mango powder, mix it well and let this masala cool down completely.

Cauliflower mixture is ready ( gobhi masala parathe ke liye tyaar hai)

Prepare wheat flour dough and heat tava. Take a small portion from the dough  (approximately 50-60 grams) and make a round ball, apply some dry flour on it and roll it evenly with the help of rolling pin in a small round shape.

Keep some cauliflower mixture on rolled dough and seal it by pinching from all the sides. Don’t stuff too much masala otherwise while rolling it will come out from the sides.

Gobhi ka masala bharne ke liye tyaar hai

Again apply some dry flour and roll this by applying very light pressure in a round shape, carefully and evenly, from all sides.

Rolled gobhi ka paratha( gobhi ka paratha sekne ke liye tyaar)

Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side too.

Apply oil on gobhi ka paratha

Paratha will puff up beautifully if you have rolled evenly.

Gobhi ka paratha

To make paratha crisp, use slightly more oil and press it from both the sides with spatula. That extra oil will give paratha beautiful colour and nice crisp cover. Serve hot  with curd, chutney, butter or pickle!!

Gobhi ke Parathe is Ready!!

I like it best with butter!!!

Gobhi ke Parathe with butter!!


Aaloo ki sookhi sabzi

Aaloo ki sookhi sabzi (dry potato sabzi) is everyone’s favourite! Potatoes are cooked in many ways all over the world and liked by all age groups. In my fridge, the vegetable basket can be empty in 3-4 days but potatoes, never ever…..

I use potatoes  to prepare Aalu ki tikiya(potato patties stuffed with spicy peas) dry veggie or veggie with gravy and aaloo ka halva, some snacks and Aaloo ka Paratha (paratha with spicy potato stuffing)

Last weekend my daughter had a get-together in our house with a few of her friends. Preparing lunch for teenagers is a challenge as they are very fussy about their likes and dislikes. So, to be on the safer side I decided to prepare this dish “aaloo ki sookhi sabzi” as I thought that no can says no to potatoes.

We can prepare this sabzi with raw potatoes or with boiled ones. I decided to prepare with boiled potatoes. It’s a very easy and hassle-free dish.

Ingredients :

Potatoes, green chilies, green coriander leaves, rai, cumin seeds, asafoetida, oil, salt, turmeric powder, red chili powder, coriander powder, garam masala, dry mango powder or lemon juice.

Process :

Wash nicely and boil potatoes. After boiling keep them in a strainer and let them cool down.

boil potatoes for Aaloo ki sukhi sabziWhen potatoes have cooled enough to touch, peel them.

peel and mash potatoes for aaloo ki sukhi sabzi

In a heavy-bottomed pan heat oil and crackle rai, cumin seeds and asafoetida. Mash potatoes in small and big chunks and put them into the pan. Add finely chopped green chilies, salt, red chili powder, turmeric powder, garam masala, coriander powder and dry mango powder or lemon juice.

mix masala for aaloo ki sukhi sabzi

Keep the heat on the sim and mix everything, cover it and let it cook on sim heat for 1/2 an hour. In between keep on turning them upside down. You may wonder what is the need for cooking so long when we had already boiled these earlier. Additional cooking makes potatoes absorb the flavours of all spices and makes them crispy. Sprinkle finely chopped coriander leaves and serve.

Aaloo ki sukhi sabzi


Methi ke parathe

Methi ke parathe

Methi ke garam garam karare parathe aur ek cup adrak vaali kadak chai!!!! That’s all I want on a chilly winter morning, my favorite breakfast!
I always like crispy methi ke parathe. Methi leaves give parathas beautiful green colour and make them crispy.

Methi ke parathe

In Jaipur we used to get clean methi leaves without stems, so no need to go through the cleaning process. It was a boon for a person like me who loves to cook green veggies but always feels lazy to clean them.

But still, the moment I see fresh green bunches of coriander, mint, spinach or methi leaves on the vegetable shop, I couldn’t resist buying them. Even once Manish (poor guy, not able to differentiate all different green leafy veggies) couldn’t resist appreciating those fresh green bunches and wished if we were a cow, we would have finished it all!!! Lol 😂😂😁😁

Come, let’s prepare healthy methi ke parathe…..

Methi ke parathe

If interested, you can go through my other post on stuffed aaloo ka paratha also…Aaloo ka bharva Paratha

Ingredients :

Fresh green Methi (fenugreek)leaves
Wheat flour
Salt (according to your taste)
Red chili powder (according to your taste)
Hing (asafetida) a pinch
Oil for roasting
Water to knead the dough


Wash methi leaves under running water nicely and keep them in a strainer till all water drains out.


Now chop leaves very fine.


In a broad vessel take wheat flour and add chopped methi leaves, salt, chilli powder and hing.


With the help of water prepare dough.


Brush your ready dough slightly with oil to avoid it drying.


Now take a small portion of dough, roll it between your palms, apply some dry flour and roll it in a small round circle.




Apply few drops of oil on it.


Fold it, and again apply few drops of oil, do last fold and  give it a shape of triangle. Again apply dry wheat flour on both the sides, roll it with rolling pin slowly and evenly on clean and dry kitchen counter, keeping triangle shape.



If rolling in triangle shape is difficult for you, then after applying oil on small circle, pinch the edges together closely and neatly and bind them.




Now press this mould slightly and roll in dry flour from both the sides.



Roll this slowly and evenly with rolling pin in round shape. Don’t roll it too thin, otherwise it will stick on kitchen counter.

Methi ke parathe

Heat tawa on medium heat and carefully with the help of your palm place paratha on tawa.


Once it gets slightly roasted from one side (tiny bubbles on top are the signs that it’s time to flip) flip it with the help of flat laddle (once you are used to, then flipping can be done with fingers).

Methi ke parathe

Apply oil on roasted side and follow the same procedure for other side too.

Methi ke parathe

Methi ke parathe

Keep on pressing paratha from all sides with the help of a laddle until it is nicely browned and crisp.

Methi ke parathe

Serve it in breakfast (or anytime, for that matter!) with curd, pickle, butter or chutney.

Methi ke parathe

Methi ke parathe

Methi ke parathe

Methi ke parathe