How to make Gobhi ke Paranthe -

This is a favourite Punjabi breakfast – paranthas stuffed with spicy cauliflower mixture.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Whole wheat flour (atta) dough (गूंदा हुआ आटा)

Cuisine : Punjabi

Course : Breads

For more recipes related to Gobhi ke Paranthe checkout Stuffed Cauliflower Parantha, Gobhi Parantha. You can also find more Breads recipes like Tofu Parantha Lavash Baked Zatar Fish with Tomato Water Chicken Stuffed Paranthas

Gobhi ke Paranthe

Gobhi ke Paranthe 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 : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Gobhi ke Paranthe Recipe

  • Cauliflower grated 1 cup

  • Whole wheat flour (atta) dough as required

  • Carom seeds (ajwain) 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Onion chopped 1 medium

  • Green chillies chopped 1-2

  • Dried mango powder 1 teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Ghee for basting


Step 1

To prepare stuffing, combine cauliflower, carom seeds, chopped coriander, onion, green chillies, dried mango powder, salt and chilli powder into a bowl and mix well.

Step 2

Divide dough into equal portions, make a dent and fill with the prepared stuffing. Cover and shape into balls.

Step 3

Heat a non-stick tawa.

Step 4

Dust the worktop with some flour and roll out the prepared balls into thick paranthas.

Step 5

Roast the paranthas from both sides, basting with ghee, on hot tawa on medium heat till evenly done from both sides.

Step 6

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.