Stuffed Gobhi (Cauliflower) Paratha.




For the dough:

2 cup Wheat Flour.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

2 cups Gobi(cauliflower) grated.

1/4 cup chopped Onions.

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1/4 tsp Turmeric powder.

1 tsp Kitchen king Masala.

1 tbsp Oil.

1/4 tsp Rai.

Salt to taste.

Ghee for smearing.


In a big bowl mix together wheat flour,salt and ajwain. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.



Grate Gobi.


In a pan heat oil,rai and onions,cook till onions turn pinkish,add grated gobi,chilli powder,salt,turmeric mix well.

Cover and cook till gobi is cooked.Add chopped corriander leaves and kitchen king Masala.

Mix well.Remove in a plate and keep aside to cool.



Divide dough into eight equal portions and make pedas.


Take a peda and flatten it by pressing.Roll out to form a roti.


Place Gobi mixture on it and again make it into a peda.


Seal the edges completely so that gobi stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.


Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of  ghee, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of ghee on it.

Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Happy Cooking !!!



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