How to make Gobhi Parantha Recipe - Cauliflower stuffed in the parathas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Cauliflower (फूलगोभी)

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.

For more recipes related to Gobhi Parantha checkout Palak Aur Paneer Parantha , Baguette , Sweet Roti , Thepla . You can also find more Breads recipes like Methi Bajra Baby Paranthas, Oriental Style Stir-Fried Veg Parantha, Cheese And Coriander Parantha, Kootoo Ke Aate Ki Poorie. Or try out these recipes from Uttar Pradesh Cuisine like Shakkarkand Chaat, Methi Palak ke Pakode, Thandai, Agra Ka Petha.

Gobhi Parantha Recipe Card

Gobhi Parantha

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Gobhi Parantha

  • 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.

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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 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.