How to make Gobhi Parantha - Whole wheat flour paranthas stuffed with a tasty cauliflower mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour, Cauliflower (फूलगोभी)

Cuisine : Punjabi

Course : Breads

Gobhi Parantha

Good mornings are made when you are eating a breakfast of these delicious Gobhi Paranthas. Whole wheat flour paranthas stuffed with a flavourful mixture made with cauliflower, fresh coriander, mint and powdered maslas. Shallow-fried with a smear of ghee, it is a powder packed desi meal.

For more recipes related to Gobhi Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Palak Puri, Nutty Parantha , Til Poli, Fresh Mini Pita.

Gobhi Parantha Recipe Card

Gobhi Parantha
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Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gobhi Parantha Recipe

  • Whole wheat flour 3 cups + for dusting

  • Cauliflower 1 medium

  • Salt to taste

  • Ghee 2 tablespoons + for shallow-frying

  • Fresh mint leaves a few

  • Fresh coriander leaves bunch 1/2 medium

  • Green chillies 3

  • Ginger 1/2 inch

  • Dry mango powder (amchur) 1 tablespoon

  • Red chilli powder 1/2 teaspoon

Method

Step 1

Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower.

Step 2

Clean, wash and finely chop coriander leaves and mint leaves. Remove stems, wash and crush green chillies.

Step 3

Peel, wash and grate ginger. Mix these ingredients together adding amchur, salt to taste and red chilli powder.

Step 4

Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting. Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.

Step 5

Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers. Heat a non-stick tawa and cook the parantha on both sides.

Step 6

Shallow-fry to golden brown using a little ghee. Serve hot with butter and a bowl of raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.