Gobhi Paratha with Curd & Pickle
Spiced cauliflower, morning comfort
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Is the cauliflower cooked before stuffing?
Usually, the cauliflower is grated raw and mixed with spices; it cooks inside the dough on the hot tawa.
Does Gobhi Paratha have a strong smell?
The spices like ginger, carom seeds(ajwain), and coriander well mask any sulfurous notes, making it highly aromatic.
Is this paratha spicy?
It has a moderate spice level, typically enhanced with finely chopped green chilies and ginger.
What is the role of carom seeds (ajwain) in the recipe?
Ajwain aids in digestion and imparts a distinctive, earthy flavor that pairs with cauliflower.
Is it a heavy meal?
With the thick stuffing and a dollop of butter or ghee, it is a very filling and filling dish.
About Gobhi Paratha with Curd & Pickle
Gobhi paratha with curd and pickle is a staple of the North Indian breakfast table, a stuffed griddle bread served with cooling curd and tangy pickle that together make a comforting, complete plate. Like its cousins, the appeal lies in the contrast: a warm, spiced bread eaten with a spoon of cool curd and a touch of sharp achar on the side.
What makes this version distinct is the stuffing, which is grated cauliflower rather than potato or any other vegetable. At BHARAT Flavours Of India the cauliflower is grated raw and mixed with cumin, green chilli, ginger and ajwain (carom seeds), then sealed into the dough so it steams and cooks through inside the bread as the paratha hits the heat. The ajwain is not just for flavour; it adds an earthy note and helps the cauliflower sit easy, while the other spices keep it aromatic rather than heavy-smelling. The paratha itself is rolled fresh to order and shallow-fried on the tawa griddle until golden.
Our masalas are ground fresh, the curd on the side is set in our own kitchen, and the cooking is overseen by our chef from Uttarakhand. The plate arrives complete with chilled curd and a small portion of lime or mango pickle, so it eats as a full, satisfying meal for one rather than just a bread. The spice level is a comfortable medium, lifted by the green chilli and ginger and cooled by the curd. With its thick stuffing it is filling and good value for a single serving.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Breakfast menu · how our tandoor breads are made · tandoori dishes to pair with bread · North Indian food in Bangkok.