Gobi parantha | How to make Gobi parantha

5 reviews
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BySukhmani Bedi
Created on 31st Dec 2015
  • Gobi parantha, How to make Gobi parantha
Gobi paranthaby Sukhmani Bedi
  • Gobi parantha | How to make Gobi parantha (52 likes)

  • 5 reviews
    Rate It!
  • By Sukhmani Bedi
    Created on 31st Dec 2015

About Gobi parantha

the quintessential punjabi breakfast that is loved by all.

Gobi parantha is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Punjabi cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Gobi parantha at your home. Gobi parantha by Sukhmani Bedi will help you to prepare the perfect Gobi parantha at your home. You don't need any extra effort or time to prepare this. It just needs 10.0 for the preparation and 15.0 for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Gobi parantha.

  • Prep Time10mins
  • Cook Time15mins
  • Serves2People
Gobi parantha

Ingredients to make Gobi parantha

  • For the filling: 1/2 a cauliflower, grated
  • handfull of green coriander, chopped
  • 1/4 tsp ginger, grated
  • 1 chopped green chilli
  • Salt to taste
  • For the dough: 1 and 1/2 cups of whole wheat flour
  • Water as required
  • Oil or ghee as required

How to make Gobi parantha

  1. Take the whole wheat flour in a large bowl, add water gradually and knead into a soft and smooth dough. Cover and keep aside.
  2. In a separate bowl, combine the grated cauliflower (make sure the grated cauloflower is dry)
  3. Add the coriander, ginger, green chilli, salt to taste. Mix well.
  4. Heat a Tawa (griddle) till moderately hot.
  5. Pinch off balls of the dough and roll out into a small circle
  6. Take a table spoon of the cauliflower mixture and stuff the dough. Re-roll and roast both sides over the hot tawa till brown specs appear.
  7. Smear the parantha with a little oil or ghee on either side.
  8. Repeat with the remaining dough and filling mixture till both are used up.
My Tip: Serve hot with pickle and curd

Reviews for Gobi parantha (5)

Ankit Kumar Gupta7 months ago
nice :thumbsup:

sophia alexander7 months ago
Is the grated cauliflower boiled or raw?

Sathy Ramachandrana year ago

Kanwaljeet Chhabra2 years ago
my all time favourite

Kajal Singh2 years ago
balle balle ;)

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