Crispy Gobhi ke Paranthe

Cauliflower is my favorite vegetable, I just love everything prepared using the same.. Maybe it be Aaloo Gobhi or Gobhi Ke Paranthe or Gobhi Manchurian.. I just love all of it.. The taste of cauliflower is what gives all these dishes a nice distinct flavor… Gobhi ke Paranthe can be tried at any time of the day.. they just taste awesome..:)

Gobhi Parantha

Preparation Time:- 10 mins |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas


  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 1 medium sized cauliflower (Phool Gobhi)
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • Ghee/oil to fry the parantha (I prefer ghee :))


Grate the cauliflower. Add the coriander leaves, green chillys and the masalas salt, red chilly powder, chaat masala and garam masala to it.

Mix properly. I usually mix the masala’s with hand so that it gets mixed evenly.



Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the gobhi and place it in between.

Press the gobhi gently to remove air gaps and start folding the chapati inwards to seal the gobhi completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too  much since the gobhi may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or homemade white butter.


  • Try it for lunch or dinner with curd.