Gobhi Parantha Recipe - Cauliflower stuffed in the parathas.

This is an exclusive website recipe.

Main Ingredients : Whole wheat flour (atta), Cauliflower

Cuisine : Uttar Pradesh

Course : Breads

Gobhi Parantha

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Gobhi Parantha Recipe - How to make Gobhi Parantha


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy


  • Whole wheat flour (atta) 3 cups + f

  • Cauliflower 1 medium

  • Salt to taste

  • Ghee to shallow fry + 1 tablespoons

  • Fresh mint leaves a few

  • Fresh coriander leaves bunch 1/2 medium

  • Green chilli 3

  • Ginger 1/2 inch piece

  • Dry mango powder (amchur) 1 tablespoon

  • Red chilli 1/2 teaspoon


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 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.