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Photo of Gobi Paranthe by Ankita Agarwal at BetterButter

Gobi Paranthe

Ankita Agarwal
0 minutes
Prep Time
40 minutes
Cook Time
6 People
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Frying
  • Basic recipe
  • Healthy

Ingredients Serving: 6

  1. 1/2 cauliflower/gobi medium size
  2. 1/4 cup finely chopped cilantro
  3. 1 1/4 tbsp corn starch
  4. 1-2 green chilli finely chopped or grated
  5. 1 tbsp ginger finely chopped or grated
  6. 1 tsp oil
  7. 1/2 tsp Mango powder
  8. 1/4 tsp cumin seed
  9. 1/8 tsp garam masala
  10. A pinch of hing
  11. wheat dough for parantha
  12. oil for cooking
  13. salt as needed


  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 .

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shuba shyam sunder
shuba shyam sunder   Sep-20-2016

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