Double Cheese Gobi Paratha

Double Cheese Gobi Paratha

Cheese is good but DOUBLE Cheese is way better!


  • 1 head Gobi, Cauliflower (400-500 gms)
  • 100gms Ricotta
  • 100gms Mozzarella
  • 1tbsp Mint, chopped
  • 1.5 tbsp Coriander, chopped
  • 1-2 Green Chilli, chopped
  • Salt & Pepper to taste
  • Chilli Flakes, to taste
  • 1 cup Whole Wheat Flour
  • 1tsp oil + more for roasting paratha’s
  • Water, for dough


  • Mix whole wheat flour with 1tsp oil & add water little at a time to make a medium soft dough. Add more water if needed. Round up the dough in the ball, cover & keep aside.
  • Now for the filling, using a food processor finely chop the cauliflower. Do not turn into a mash so check after every 3-4 seconds. (Alternatively, you can finely chop it too instead of using food processor)
  • Mix the ricotta, mint, coriander, grated mozzarella, chopped cauliflower, salt & pepper. Make sure the cheese & cauliflower have been thoroughly mixed.
  • Now using the dough, take a small roundel & roll it into a roti & keep aside. Take another roundel & shape it into roti, now take some of the filling mixture & spread it on the roti evenly. Sprinkle Chilli flakes as per liking & take the 1st roti & place it on top of the filling. Seal the edges & roast the paratha on a hot tawa. Apply oil on both sides to make it golden & crispy.
  • Serve hot with dahi, achaar or green chutney.



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