How to make Gobhi Peas Parantha -

Paranthas stuffed with cauliflower and green peas.

Sanjeev Kapoor

This recipe is contributed by Member shalini venkatesh.

Main Ingredients : Cauliflower (फूलगोभी), Green Peas (हरे मटर)

Cuisine : Punjabi

Course : Breads

For more recipes related to Gobhi Peas Parantha checkout Gobhi ke Paranthe, Stuffed Cauliflower Parantha, Gobhi Parantha. You can also find more Breads recipes like Gur Mawa Roti Spicy Rajma Parantha Marwari Tikadia Thepla - SK Khazana

Gobhi Peas Parantha

Gobhi Peas Parantha Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gobhi Peas Parantha Recipe

  • Cauliflower grated 1 medium

  • Green Peas crushed 1 cup

  • Wheat flour 2 cups

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil to shallow fry


Step 1

Knead soft dough with wheat flour and salt and sufficient water. Cover and set aside for fifteen minutes. Divide into equal portions and shape into balls.

Step 2

In a bowl mix together cauliflower, peas, salt, red chilli powder, garam masala, dry mango powder and chopped coriander. Mix well. Divide into equal portions.

Step 3

Roll out each ball into small discs, place a portion of the stuffing in the middle and bring all the edges together and roll into ball again. Lightly roll the balls into small discs. Similarly make the rest.

Step 4

Heat a tawa and place the parantha on it. Allow it to cook for half a second. Flip and drizzle some oil. Cook till golden from both sides.Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.