Gobi parantha | How to make Gobi parantha

5.0 from 5 reviews
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By Sukhmani Bedi
Created on 31st Dec 2015
  • Gobi parantha, How to make Gobi parantha
Gobi paranthaby Sukhmani Bedi
  • Gobi parantha | How to make Gobi parantha (54 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, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Gobi parantha is just mouth-watering. This amazing recipe is provided by Sukhmani Bedi. Be it kids or adults, no one can resist this delicious dish. How to make Gobi parantha is a question which arises in people's mind quite often. So, this simple step by step Gobi parantha recipe by Sukhmani Bedi. Gobi parantha can even be tried by beginners. A few secret ingredients in Gobi parantha just makes it the way it is served in restaurants. Gobi parantha can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out 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 Gupta9 months ago
nice :thumbsup:
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sophia alexander9 months ago
Is the grated cauliflower boiled or raw?
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Sathy Ramachandrana year ago
tasty
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Kanwaljeet Chhabra2 years ago
my all time favourite
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Kajal Singh2 years ago
balle balle ;)
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