Gobi Parantha

Gobi da Parantha is a mouthwatering Punjabi cuisine. It is stuffed with cauliflower and special spices .

Atta  4 Cups
Grated Cauliflower (Gobi) 2 Cups
Chopped Dhania Leaves
Finely Chopped Green Chillies 1-2
Ajwain (optional) 1/2 tbsp
Ginger finely chopped or grated 1
Salt To Taste
Lal Mirch & Garam Masala As per the Taste
Butter/Oil For Frying



  • Make dough out of Atta, as you would do for any paratha/roti.
  • Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in parantha.
  • Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
  • Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
  • Spread it on the paratha and shallow fry over low heat.
  • Turn it and again pour oil or butter on the other side.
  • Cook on a low heat till golden brown.
  • Serve gobhi da parantha hot with yogurt (curd) and your favorite chutney.