Gobhi Parantha

Paranthas stuffed with spicy grated cauliflower mixture, cooked till perfection This is a Sanjeev Kapoor exclusive recipe.

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Gobhi Parantha

Main Ingredients Cauliflower, Whole wheat flour (atta)
Cuisine Indian
Course Breads
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Gobhi Parantha

  • 1 cup Cauliflower , grated
  • 1 1/2 cups for dusting Whole wheat flour (atta)
  • to taste Salt
  • 1 tablespoon Oil
  • 1 tablespoon Fresh coriander leaves , chopped
  • 1/2 teaspoon Green chillies , chopped
  • 1/2 teaspoon Ginger , chopped
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Carom seeds (ajwain)
  • for basting Ghee
  • to serve Yogurt
  • to serve Green chutney
  • to serve Mango pickle


  1. Take whole wheat flour in a bowl, add salt and 1 tablespoon oil and mix well. Add sufficient water and knead into a semi-soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
  2. To prepare stuffing, take cauliflower in another bowl, add coriander leaves, green chillies, ginger, salt, red chilli powder, turmeric powder, garam masala powder and carom seeds and mix well.
  3. Divide the dough into equal portions. Shape each portion into a katori, stuff it with cauliflower mixture, gather the edges together and press to seal. Roll them into balls and flatten slightly.
  4. Coat each stuffed ball with dry whole wheat flour and roll out into semi-thick discs.
  5. Heat a non-stick tawa. Place each parantha on it and roast for ½ minute. Flip, spread some ghee on top and flip again. Spread some ghee on the other side too and cook, turning sides, till both sides are evenly golden brown.
  6. Halve the paranthas, arrange them on a serving plate and serve hot with yogurt, green chutney and mango pickle.