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Gobhi parantha is a popular stuffed indian parantha recipe which is stuffed with spiced cauliflower. Cauliflower paratha is typically served with pickle, chatney ( red or green chilli chatney) and yogurt which is ideal for breakfast and lunch both. It is one of the most favorite dish in many states of India and in other countries also.

Some important tips and suggestion for a perfect and yummy gobhi ka parantha recipe. firstly, the dough needs to be kneaded very smoothly so that the spiced cauliflower is easily stuffed.

Then  more importantly, apply butter or ghee or oil on paratha while frying after you have roasted the paratha once. this ensures the paratha to cook perfectly otherwise it will turn oily and half cooked. lastly, add red chilli powder to gobhi stuffing, but additionally green chillies too can be added to make it more spicy.

Here is the full recipe for gobhi parantha:-


  • Gobhi (Cauliflower) – 500 gms. ( or two flower of gobhi)
  • Wheat Flour – 600 gms. or 6 small bowls.
  • Cumin seeds – 1/4 tea spoon.
  • Coriander Powder – 1 tea spoon.
  • Red Chilli Powder – 1/4 tea spoon.
  • Garam Masala – 1/4 tea spoon.
  • Green Chilli – 3 or 4 (finely chopped)
  • Coriander leaves – 1 table spoon (chopped)
  • Salt – according to the taste.
  • Oil or Ghee – 200 gms. (to roast the paranthas)
  • ( do not so much garam masala and other spices which are not good for health)

Method – How to make Gobhi Paratha Recipe

1. Take wheat flour and add 1 table spoon oil (to make the flour smooth) and 1 tea spoon salt to it. Mix them well and      knead the flour with water to make a smooth dough.

2. Cover the dough and leave it for half an hour.

3. Wash and cut Gobhi (Cauliflower) into big pieces and grate them with a grater. You can also use a food                          processor to get a finely chopped cauliflower.

4. Take a pan and heat 1 table spoon oil on it. Put cumin seeds, add green chilli, coriander powder, red chilli                       powder, salt, grated cauliflower, and coriander leaves.

5. Mix them well and heat it for 2 minutes. The mixture to stuff the paranthas is ready.

6. Take a small portion of the dough, flatten it into round shape, put 1 table spoon cauliflower mixture into it and             close it from the edges.

7. Now press this dough ball with hands and flatten it so that the stuff settles down (the parantha might get  burst           if you would not  press the stuffed dough with hands).

8. Now roll it with a roller into round or square shape on a rolling board and place it  on a heated pan.

9.  Apply Ghee or oil on the both the sides and pour some on the corners. Keep on turning the sides until it turns                  brown from both the sides ( for 2-3 minutes). Prepare all the paranthas in the same manner.

Gobhi Paranthas are ready. Serve these hot, crispy paranthas with curd, pickle (lemon, mango, chilli pickle), chatney, butter or Aloo sabzi. or also you can pack delicious lunch for your child, husband/wife, father/mother.

Enjoy the delicious gobhi parantha with your favorite side dish.




Aaloo Parantha is a popular Indian flatbread stuffed with a little spiced mashed potatoes. In India and also in other countries people love this dish. Its very common dish in India and also in other countries. It’s a delicious and filling dish that can be enjoyed for breakfast, lunch, or dinner with pickle or chatney. Here’s a simple and desi (not using so many extra spices) recipe to make Aaloo Parantha:


For the dough:

  • 2 cups wheat flour (atta)
  • Water (as needed)
  • Salt ( according to taste)
  • 4-5 medium-size potatoes
  • 1 small onion, (fine chopped)
  • 2-3 green chilies, fine chopped (according to taste)
  • 1/2 teaspoon red chili powder (adjust according to your taste)
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon chopped fresh coriander leaves
  • Ghee or oil (for cooking)

How to cook ?


  1. Prepare the dough:
    • In a large mixing bowl, add the  wheat flour and a small amount of salt.
    •  Add water and knead the flour to form a soft and smooth dough.
    • Cover the dough with a  cloth and keep it in side for 10-15 minutes.
  2. Prepare the potato stuffing:
    • In a pan boil the potatoes, peel the potatoes after sometime, smash these potatoes.
    • Combine the boiled and mashed potatoes with chopped onions, green chilli powder, garam masala, red chili powder, turmeric powder, chopped coriander leaves, and salt.
    • Mix all the ingredients thoroughly until well combined.
    • ( you can also fry these gradients in oil -optional, without this step also you can prepare stuff)
  3. For the aloo parantha stuffing:
    • Divide the dough into small sized balls.
    • Take one dough ball and roll it into round shape using a rolling pin, use flour as needed.
    • Put a portion of the potato stuffing (about 2-3 tablespoons) in the center of the rolled dough.
    • Gather the edges of the rolled dough and seal the stuffing properly, make a ball again  with potato stuffing.
    • Flatten the stuffed ball slightly and use flour if needed.
  4.         Roll out the Aloo Parantha:
    • Using a rolling pin, carefully roll out the stuffed ball into a round flatbread, dusting with flour as needed to avoid sticking.

Cook the Aloo Parantha:

1.  Heat a non stick tawa over medium heat. after heating of tawa, place the rolled-out paratha on it.Cook one side for 10 or 15 seconds.

    • Flip the parantha and spread some ghee or oil on the cooked side.
    • Cook the other side for 10 or 15 seconds until it becomes golden brown, press gently with a spatula to ensure even cooking.
    • repeat with the remaining dough and stuffing to make all remaining parantha.
    • Repeat the process:Repeat the process for the remaining dough balls and potato stuffing.
  •          Serve hot paranthas:-
  • Serve the hot Aloo Parathas with yogurt, pickle( raw mango pickle, lemon pickle, or mixed pickle) or any chutney of your choice.

Enjoy your homemade desi Aloo Parathas! They are best when served hot and fresh. Hope you enjoy the delicious aloo parantha.



Find easy, simple and healthy recipes plus helpful easy cooking tips and ideas.

Paneer Parantha

Paneer paranthas are eaten for breakfast most of the times but you can enjoy at any time as for lunch dinner or even for snacks. Also you can pack it for school and office lunch boxes.

Paneer parantha is usually eaten with yogurt, pickle (i.e mango pickle,lemon pickle, greenchilli pickle), onion & tomato chatney, coriander chatney, Pudina chatney, garlic chatney and also with raita (boondi raita or simple raita).


> 1 onion small chopped

> 1 tomato small chopped

> all common spices ( turmeric, red chilli powder, salt, cumin seeds )

> 2-3 green chili fine chopped

> 250g paneer in small pieces

>2 tbsps coriander leaves fine chopped


1 Pour 2 table spoon oil or ghee in a pan.

2 Pour some cumin seeds in this after heating the oil.

3 Let the cumin seeds be in dark brown in color and then add fine chopped onion it.

4 When onions turns in brown color then add chopped tomato and green chilli in it, heat these gradient for one minute and then half tbsp salt, half tbsp turmeric powder, and small pinch of red chilli powder for better coloring.

5 Saute it for one minute  and then chopped paneer pieces in it.

6 Saute it for 2-3 minutes on low heat. Spread coriander leaves on it. And now your paneer spuffing is ready.


7 Now take 2 bowl wheat flour and make dough.

8 Divide this dough in to 8 or 10 equal parts and roll them in to small balls in between your palms.

9 Take a ball roll it on the rolling floor in a size of 4 or 5 inches. Use some flour while rolling the parantha to prevent it from sticking to the rolling area.

10 Take 3 tbsp of paneer stuffing  and put it on your flattened parantha. And bring the sides up.

11 Fold the flattened parantha all over the paneer stuffing as no filling is visible , make it a ball and dip in the flour from both the sides and then spread it by your fingers so that the paneer filling is spread evenly. Its very important to spread the paneer filling evenly. And then again flatten it with pressing your fingers slowly. Roll it as big you can.


12. After making rolls for 3 or 4 parantha you can start to fry these on tawa.

13. Heat a tawa on medium or high flame. When tawa is hot enough then you can transfer a parantha gently on it. And cook it for 30 to 40 seconds. Then turn it to the other side.

14. Put some oil or ghee  on it. ( about 1 tbsp of ghee or oil). And cook it 40 to 50 seconds.

15. Then again turn it and spread oil or ghee on this side also. And press down your parantha gently with spatula ( to avoid puffing of parantha)

16. Spread  some ghee or oil on it if needed. And turn it back again two three times for one minutes.

17. Now your parantha is ready and you can transfer it to serving plate. Spread some ghee on this parantha to keep the parantha soft for a long time.

Finally you can serve it with yogurt and any pickle or with coriander chatney or with mint chatney.

Hope it may be delicious for you.