Gobhi-Moolee Paratha (Cauliflower-Radish Filling)

I just love parathas – but then again who doesn’t.

A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.

I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee). Here is the recipe.

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Gobhi-Moolee Paratha (Cauliflower-Radish Filling)

Serves 6  Print This Recipe



4 cups flour

1 tsp ajwain seeds (caraway) (optional)

Salt to taste


Water as need


1 small head of cauliflower, washed and finely chopped

1 ½ cups radish, shredded

2 tbsp dhaniya powder (coriander)

1 tbsp. amchur powder (dry mango powder)

Red chili powder or chopped green chilies to taste

½ roasted jeera powder (cumin powder)

½ tsp. turmeric powder

½ bunch cilantro, finely chopped

Salt to taste



Preparing the filling (cauliflower):

• Shred the cauliflower and mix it with salt and keep aside.

• After a while the excess moisture from the cauliflower will begin to come out.

• Drain this water out by squeezing and pressing the cauliflower with your hands.

• Set aside



Preparing the filling (radish):

• Grate the radish finely and mix it with salt and ajwain and keep aside.

 • After a while the excess moisture will begin to release.

 • Drain this water out by squeezing and pressing the radish with your hands.

• Set aside

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Method to cook cauliflower and radish filling:

• Heat 4 tbsp. oil in a wok or kadhai.

• Add the dhaniya powder, amchur, garam masala, jeera powder, turmeric and chili.

• Stir for 1 – 2 minutes – don’t burn the masala.

• Remove the pan from the fire.

• Gently mix in the cauliflower and radish with the masala until well combined.

• Add fresh chopped cilantro.



Method for dough:

• Mix the flour, ajwain, salt, oil a little water and gently knead dough.

• When dough is done split it into 2 -3 long logs of about 2 ½ inches thickness.

• Split the logs into little dough balls about 2 inches in diameter.

• Make as many of the balls as you would like and set aside.


Filling the Paratha:

• Take a small dough ball and put flour on both sides.

• Roll into a thick disc about 3 – 4 inches round.

• Then take the disc in your palms and cup your hands.

• Push the center of the dough with the tips of your 5 fingers

• Keeping hands cupped push down the filling in the center and push it with your thumb and two forefingers.

• Then close the disc.

• Pull up the joint on top and bind it in the center

• Put some flour on this and set it down.

• It is now ready to be rolled.

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Rolling the Paratha:

• Put the navel side of the filled paratha facing up and roll it with a rolling pin.

• Add a little flour onto the surface and on the roti and flip it over and roll in again until it flattens into a diameter of about 5-6 inches.

• Make several of these paratha and set aside to cook.

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Cooking the Paratha:

• Heat a tava on the stovetop.

• Add a little oil or ghee to it.

• Place the paratha on the tava and cook

• Put some oil on the side facing up and flip it.

• Cook on both sides until golden brown and slightly crisp


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