How to make Gobhi Parantha - Whole wheat flour kneaded with spinach puree, shaped into balls, stuffed with grated cauliflower, rolled into paranthas and shallow fried.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

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

Cuisine : Punjabi

Course : Breads

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Gobhi Parantha Recipe Card

Gobhi Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Gobhi Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Puri, Gur Mawa Roti, Gozleme (Turkish Bread), Aloo Parantha For Kids.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gobhi Parantha Recipe

  • Whole wheat flour (atta) 2 cups + f

  • Cauliflower large 2-3 florets

  • Salt to taste

  • Carom seeds (ajwain) 1/2 teaspoon

  • Spinach puree 1/4 cup

  • Oil 1 tablespo

  • Onion 1 medium

  • Green chilli 1

  • Red chilli powder a pinch


Step 1

Place atta in a large bowl. add salt, carom seeds and spinach puree and mix well. Knead into a medium soft dough using sufficient water and 1 tbsp oil. Set aside for 15-20 minutes.

Step 2

Divide the dough into equal portions and shape into pedas.Grate cauliflower florets into a bowl. Finely chop onion and green chilli and add. Add red chilli powder and mix mashing lightly.

Step 3

Add 1 tsp atta to the cauliflower mixture and mix well. Set aside.Roll out each peda, dusting with atta, into a small roti.

Step 4

Press the edges lightly. Place a spoonful of the cauliflower mixture in the centre and bring the edges together to seal and form into a peda once again.

Step 5

Dust with a little atta and set aside for 5-10 minutes. Heat a non-stick tawa. Roll out the stuffed pedas into a parantha dusting with very little atta.

Step 6

Place on the heated tawa and cook on medium heat with little oil till both sides are evenly cooked and golden. Serve hot with yogurt and pickle.