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Gobi Parantha

Updated on July 2, 2015

Gobhi Parantha

Gobhi Parantha
Gobhi Parantha

Cauliflower (Gobi) Paratha

We North Indians especially from states of Punjab, Haryana, Delhi, Rajasthan and Uttar Pradesh love to eat paranthas. The paranthas can be without any stuffing or can have stuffing of potatoes, cauliflower, raddish, peas, cheese to name a few. Here I am presenting a recipe of cauliflower parantha commonly known as gobi or gobhi parantha. The Gobhi parantha is usually served with little butter on the top along with mango or lemon pickle. Usually people prefer to have tea with this paranthas. As you can see from the picture they are mouth watering. Again the ingredients are easy to get and are cheap and can be easily brought from store near by or online


For dough

  1. 1. Wheat flour: 3 cups.
  2. 2. Oil: 3 Tbsp.
  3. 3. Carom Seeds ( Ajwain): 2 Tsp.
  4. 4. Salt: according to taste.
  5. 5. Water: warm as required.

For stuffing:

  1. Cauliflower: 3 cups grated.
  2. Ginger paste: 1 Tsp.
  3. Green chilies: 3 finely chopped.
  4. Cumin seeds: 1 tsp.
  5. Fennel seeds: 1 tsp.
  6. Coriander powder: 1 Tsp.
  7. Garam Masala: 1 Tsp.
  8. Turmeric powder: ½ tsp.
  9. Dry mango powder ( Amchoor): ½ Tsp.
  10. Fresh Coriander leaves: finely chopped 2 Tsp.
  11. Salt: To taste
  12. Oil: 2 Tsp.


For Dough:

  1. In a big mixing bowl add flour whet, carom seeds, oil and salt.
  2. Mix till the oil is well incorporated in the dry flour.
  3. Add a little warm water at one time and knead to smooth paste. Add more water if needed.
  4. Cover it with wet cloth and let it rest for atleast half an hour.

For Stuffing:

  1. In a heavy base pan heat oil.
  2. Add cumin seeds, fennel seeds, ginger paste and chopped green chilies and sauté for 15 seconds.
  3. Now add the grated cauliflowers and mix well.
  4. Add red chili powder, coriander powder, dry mango powder, garam Masala powder and salt. Mix well.
  5. Cover the pan and cook on low heat for about 8 to 10 minutes.
  6. Now uncover and cook on high while stirring continuously till all the moisture is evaporated.
  7. Add finely chopped coriander leaves and mix well.
  8. Remove from heat and let it cool.

Making Parathas:

  1. Divide the flour dough in to 9 equal parts and make them in to balls.
  2. Now dive the stuffing in 9 parts.
  3. Roll the first ball of dough and with help of rolling pin, roll it in to 6 inch circle.
  4. Dust with dry wheat flour.
  5. Now place one portion of the stuffing in the centre of the rolled dough and then pull edges around the filling, so as to completely seal the filling from all sides.
  6. Now with the rolling pin flatten this stuffed dough in to a 6 inch disc shape. Use dry flour to dust.
  7. Now heat I tsp of oil in a pan and put this rolled dough on it.
  8. Apply 1 tsp of oil on top of dough.
  9. Cook for couple of minutes and turn over the dough.
  10. Cook for 1 minute and flip again.
  11. Cook it till it is totally cooked and golden brown spots appear on the dough.
  12. Remove from pan and do same with remaining dough and stuffing.
  13. Serve hot with butter on top and with yogurt.

Gobhi paranthas

5 stars from 7 ratings of Gobhi paranthas


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    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Thanks Mekenzie for visiting my page and liking it. Highly appreciated.

    • Mekenzie profile image

      Susan Ream 4 years ago from Michigan

      These look delicious. I have never seen a recipe with all of these ingredients combined but I can imagine they would taste heavenly.

      I think I've got to give this one a try. Thanks for sharing. Voted Up ++


    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Thanks Tony

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Thanks GettiScene

    • tonymead60 profile image

      Tony Mead 4 years ago from Yorkshire

      Indian chef

      I love paranthas, I must say that I usually stuff them with mince, but I shall try your cauliflower recipe.

      thanks for sharing and voted up



    • GetitScene profile image

      Dale Anderson 4 years ago from The High Seas

      I just ate a hearty breakfast and I must admit that this recipe made me hungry all over again.

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Thanks Anamika

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Thanks Rajan. i love all kind of paranthas from alloo to mooli to gobi.

    • Anamika S profile image

      Anamika S 4 years ago from Mumbai - Maharashtra, India

      Love Gobi Paranthas! We make this at home often.

    • rajan jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      I love gobi paranthas especially in winter and with sweet lemon pickle.

      Voted up, useful and shared. 5 stars too.

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Thanks suzanne.

    • justmesuzanne profile image

      justmesuzanne 4 years ago from Texas

      Wow! Another delicious and unusual cauliflower recipe! Voted up and awesome! :)