Gobi Paranthe | How to make Gobi Paranthe

By Ankita Agarwal  |  29th Oct 2015  |  
5 from 1 review Rate It!
  • Gobi Paranthe, How to make Gobi Paranthe
Gobi Parantheby Ankita Agarwal
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About Gobi Paranthe Recipe

Gobi Parantha is difficult to prepare because most of the time Gobi has moisture inside it which makes it difficult to stuff the parantha uniformly and properly without breaking it from the corners while rolling the stuffed dough.If you follow the below recipe, you will get perfect Gobi parantha

Gobi Paranthe is a delicious dish which is enjoyed by the people of every age group. The recipe by Ankita Agarwal teaches how to make Gobi Paranthe step by step in detail. This makes it easy to cook Gobi Paranthe in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Gobi Paranthe at home. This amazing and mouthwatering Gobi Paranthe takes few minutes for the preparation and 40 minutes for cooking. The aroma of this Gobi Paranthe is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Gobi Paranthe is a good option for you. The flavour of Gobi Paranthe is palatable and you will enjoy each and every bite of this. Try this Gobi Paranthe and impress your family and friends.

Gobi Paranthe

Ingredients to make Gobi Paranthe

  • 1/2 cauliflower/gobi medium size
  • 1/4 cup finely chopped cilantro
  • 1 1/4 tbsp corn starch
  • 1-2 green chilli finely chopped or grated
  • 1 tbsp ginger finely chopped or grated
  • 1 tsp oil
  • 1/2 tsp mango powder
  • 1/4 tsp cumin seed
  • 1/8 tsp garam masala
  • A pinch of hing
  • wheat dough for parantha
  • oil for cooking
  • salt as needed

How to make Gobi Paranthe

  1. Wash then grate the cauliflower in a bowl. Add green chilli, ginger and corn starch, mix well. Take a pan ,add oil . When the oil is hot add cumin seed, when it cracks then add hing. Add cauliflower mixture.
  2. Add this to a pan along with salt, mango powder, garam masala and mix well. Stir for 6-8 mins on medium gas until cauliflower mixture become dry. Add cilantro and mix well. Turn off the gas and keep it for cool down.
  3. Knead the dough like any normal parantha dough. Take a ball, divide into two equal part .Roll it seperately in equal size
  4. Spread the cauliflower mixture on the one part. and cover it with the other part, press it gently .Sprinkle some flour over it and and roll it lightly.
  5. Heat tawa or skillet for cooking the paranthas, cook the parantha over medium gas until it become crispy .

My Tip:

1) Dough Should be soft (Neither sticky nor firm) 2) While stuffing , mixture should be cool down.

Reviews for Gobi Paranthe (1)

shuba shyam sunder2 years ago


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