Make it at home
How to make Gobhi Paratha at home.
Gobhi Paratha takes 1 hour and serves 4 (4 parathas). This guide gives the ingredients in cups and spoons, the steps in order and the mistakes that most often go wrong.
From the Tapri Chai kitchen · November 2026 · 3 min read
Time
1 hour
Serves
4 (4 parathas)
Skill
Medium
Method
Griddle
What you need
Quantities serve 4 (4 parathas). Salting and squeezing the cauliflower is not optional. It is what keeps the dough from tearing.
- 2 cups whole wheat flour, 1/2 tsp salt, 1 tbsp oil, about 3/4 cup water
- 2 cups finely grated cauliflower (about half a small head)
- 1 tsp salt, for drawing out water
- 1 green chilli, finely chopped, and 1 tsp grated ginger
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp dried mango powder, 1/2 tsp chilli powder, 1/2 tsp cumin powder
- 2 tbsp chopped coriander
- Butter or ghee, and extra flour for rolling
Step by step
Start with the cauliflower, because it needs 10 minutes to release its water.
Grate and salt
Grate the cauliflower on the small holes of a grater, so the pieces are fine. Toss with 1 teaspoon of salt and leave in a bowl for 10 minutes.
Squeeze it dry
Wrap the cauliflower in a clean cloth and twist hard until no more liquid comes out. The dry pulp should feel crumbly, not wet.
Season
Mix the cauliflower with the chilli, ginger, ajwain, dried mango powder, chilli powder, cumin and coriander. It should taste well seasoned, because the dough will dilute it.
Roll the dough
Knead the dough as for any paratha and divide it into 4. Roll each into a 12 cm circle.
Fill thinly
Put 3 tablespoons of filling in the middle, bring the edges up over it and pinch shut. Flatten gently, then roll to 18 cm using a light touch and extra flour.
Cook and butter
Cook on a hot griddle until small brown spots appear, flip, brush with butter, and cook until both sides are golden. Eat hot.
01
Tips for a better result
Everything depends on how dry the filling is.
- Squeeze the grated cauliflower twice if it still feels damp.
- Use a fine grate. Large pieces make the dough bulge and split.
- Add the salt just before squeezing, not earlier, so the vegetable does not turn watery before you start.
02
Mistakes to avoid
The common reasons gobhi paratha fails:
- Skipping the squeeze, which leaves the filling wet and makes the paratha tear.
- Overfilling, which is the fastest way to split the dough.
- Rolling on a heavily floured surface, which burns on the griddle.
03
Shopping for it in Canada
This is a good cold-weather recipe, and everything is easy to find.
- Cauliflower: any firm white head from the supermarket.
- Ajwain (carom seeds): from Indian grocers. Skip it if you cannot find it, or use a pinch of thyme.
- Whole wheat flour: atta from Indian grocers, or regular whole wheat.
- Dried mango powder: from Indian grocers. A little lemon juice stirred into the filling stands in.
04
Or let us make it
The squeezing, stuffing and rolling are fiddly, and each paratha is cooked individually. Gobhi Paratha is $10.99 CAD on our menu, at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, Tuesday to Sunday, 11am to 11pm, closed Mondays.
Questions, answered.
How long does Gobhi Paratha take to make?
About 1 hour from start to finish for 4 (4 parathas).
Can I make Gobhi Paratha ahead of time?
The seasoned filling keeps in the fridge for a day. Cooked parathas freeze well and reheat on a dry griddle.
Can I use frozen cauliflower rice?
Yes. Thaw it, squeeze out all the water in a cloth and season as usual. It saves the grating, but needs very thorough squeezing.
What do I serve with Gobhi Paratha?
Plain yogurt, lime pickle and a cup of hot chai.
Where can I order Gobhi Paratha in Ottawa?
Tapri Chai in Barrhaven serves it. Gobhi Paratha is $10.99 CAD on our menu. Tapri Chai is also listed on DoorDash and SkipTheDishes for delivery in Barrhaven and nearby parts of south Ottawa, so check which app serves your address.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.