Chits Kitchen

Gobi Parantha is one of the most popular paranthas in North India. Gobi Parantha is prepared in the same way as other stuffed paranthas. The process and procedure is similar for all types of paranthas, only the main ingredients for the stuffing changes. Gobi Parantha stuffing is prepared from grated gobi, chopped onion and few spices. The quantity of the spices should be used as per one’s liking. If you love to have spicy stuffing, you can add more spices. The stuffing for Gobi Paranthas can be prepared in two ways. Either simply mix all the ingredients along with the spices and fill it to make paranthas or by cooking all the ingredients in oil before filling. In the first process the grated gobi is raw which gives a crunchy taste while in the other it is cooked. The taste of both the types of stuffing is different, so the taste of paranthas is also different. Here I have prepared the Gobi Paranthas using the cooked Gobi stuffing. The gobi should be grated very fine so that the paranthas do not break.

The ingredients used to make the stuffing can vary as per one’s taste and preferences. Mashed Potatoes can be mixed with grated gobi to prepare the stuffing. Even the stuffing without potato can go very well. Here I have not used mashed potatoes. Gobi Parantha is shallow fried with oil or ghee and then served with white butter or makhan over the paranthas.

For more Parantha recipes, please visit by clicking on the below recipes:

Methi Parantha

Pyaaz Parantha

Paneer Parantha

Aalo Parantha

Mooli Parantha

Lachedar Parantha

Mix Veg Parantha

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Gobi Parantha/Gobi Ke Paranthe

Gobi Parantha is prepared by wheat flour and cooked gobi stuffing. The stuffing is made from Grated Gobi, Chopped Onion, Chopped Chillies and spices. The stuffing is filled in the Atta dough to make paranthas. It can be served in breakfast with Curd/Dahi (Yoghurt), Chutney, Pickle or Ketchup by spreading butter all over the parantha

Course Breakfast, Main Course

Cuisine Indian, North Indian, Punjabi

Keyword Gobi Ke Paranthe, Gobi Parantha

Preparation Time 10 minutes minutes

Cook Time 35 minutes minutes

Passive Time 0 minutes minutes

Total Time 45 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

For Gobi (Cauliflower) Stuffing:

• 2 cups Grated Cauliflower (Gobi)
• 1 medium Finely Chopped Onion
• 2 piece Finely Chopped Chilli
• 1/4 teaspoon Cumin Seeds
• 2 tablespoon Chopped Coriander Leaves
• 1 teaspoon Ginger Garlic Paste
• 1/4 teaspoon Red Chilli Powder
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Garam Masala Powder
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Aamchur Powder
• Salt to Taste
• Butter for serving
• Oil or Ghee for frying

For Wheat Flour (Atta) Dough:

• 2 cups Wheat Flour (Atta)
• 1/2 teaspoon Salt (or as per need)
• 2 teaspoon Ghee (Or Oil)
• 1/2 cup Wheat Flour (For Dusting)
• Water for Kneading

Instructions:

Kneading the Dough for Parantha

• Take the Wheat Flour (Atta) in a large bowl.
• Add Salt and 2 teaspoon Oil or Ghee. Mix it.
• Now add water little by little and knead the Atta to make smooth dough.
• Cover and keep the dough aside for 15-20 minutes.

Stuffing for Gobi Parantha

• Take the Gobi and take out the leaves from the stem of the flower.
• Cut the flower into parts. Wash it and grate them. While grating we must see that there are no big chunks of cauliflower. Keep it aside.
• Heat oil in a pan over medium flame. Add Cumin Seeds and let it crackle.
• Add Chopped Chilli and Chopped Onion. Fry it till the onion becomes light golden brown.
• Then add Ginger Garlic Paste. Saute it for a minute.
• Now add Grated Cauliflower (Gobi) and Salt. Mix it properly with the cooked onion.
• Cook the grated gobi for 7-8 minutes till it becomes little dry. Keep on stirring in between so that it does not stick to the bottom of the pan.
• After the grated gobi is cooked for 7-8 minutes, add Red Chilli Powder, Coriander Powder, Turmeric Powder, Aamchur Powder, Garam Masala and Chopped Coriander Leaves
• Mix all the ingredients properly. Cook for 3-4 minutes. Stir occasionally in between.
• Switch off the flame and allow it to cool down. Gobi stuffing is ready.

Stuffing and Rolling Gobi Paranthas (Method 1):

• Make medium sized ball by taking small amount of Atta dough.
• Put it in the Roti making board and roll it to make small round shaped Roti.
• Take the roti in your palm and put required amount of Gobi stuffing over it.
• Pull out the outer edge of the dough to wrap it around the gobi stuffing. Press the wrapped part to flatten it.
• Repeat the above steps to make balls and fill the stuffing for all the remaining Atta dough. Keep it aside.
• Now take one stuffed ball, dust it with Wheat Flour (Atta) and roll it smoothly to make a circle shaped parantha. Do this for all the stuffed atta balls.

Stuffing and Rolling Gobi Paranthas (Method 2):

• Make two equal small sized balls using the Atta dough.
• Roll them to make medium sized circle shaped roti. Both the roti should be of equal size.
• Take one of the roti and place it over the roti making board.
• Put the gobi stuffing all over it. The stuffing should be placed uniformly all over the roti. Some space should be left at the edges of the roti.
• Take the other roti and place it over the first roti.
• Press the edges of both the roti’s with the fingertips so that the gobi stuffing gets sealed.
• Dust the prepared roti and roll it to make a larger circle shaped roti.
• Follow the above process for the remaining Atta dough to make the Gobi Parantha.

Making Gobi Parantha Recipe

• Heat Tawa over medium flame.
• Place the parantha over it and allow the lower part to cook partially.
• Flip the other side and cook it.
• Spread some ghee over the partially cooked part and again flip it. Cook it.
• Again spread ghee on the other side.
• Keep on flipping both the sides until both the sides are properly cooked.
  
• Hot and Crispy Gobi Parantha is ready. Repeat the process for all the parantha’s.
  
• Serve Hot Gobi Parantha with Curd, Raita, Pickle or Ketchup. Also put butter over the paranthas for yummy taste.
  

Notes:

1. The dough should be knead and kept aside for 15 minutes before preparing Parantha. It makes the parantha soft and taste good.
2. Turmeric Powder is optional. It is used to bring a yellowish colour and taste to the paranthas.
3. There are a number of ingredients used. If you want you can skip some of them. You can also add boiled potatoes with grated cauliflower to bring a different taste.
4. Kneading the dough with oil or ghee will make the paranthas soft.
5. Lime Juice can be used instead of Aamchur Powder. It is used to bring sourness in the Paranthas.
6. The stuffing used in the above process can also be made without cooking in oil.
7. Gobi can be boiled for few minutes before grating. It is optional. For a crunchy taste do not boil.
8. Gobi should be grated in such a way that there are no big chunks of cauliflower, or else while rolling the paranthas may break.