Patta Gobhi Paratha

Patta Gobhi Paratha is a popular Indian Main
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Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 4
Rated 2 based on 100 votes


small size or 1/4 kg - patta gobhi.

1 - medium sized Onion chopped fine.

1 to 2 - green chilli, chopped fine.

1 tsp - ginger- Garlic paste.

2 tsp - jeera.

1 tsp - Turmeric powder.

1 tsp - saunf.

4 to 5 leaves - curry leaves.

oil /ghee as per requirement.

2 tbsp - maida.

Wheat floor as per requirement.

salt to taste.


  1. Wash and cut gobhi into very small pieces. Heat oil in kadai/pan, add jeera, curry leaves, turmeric, green chilli, ginger garlic paste and chopped onion. Fry until little brown then add chopped gobhi.
  2. Add salt to taste and a little water to this mixture.
  3. Close the kadhai and let it cook well for 10 mins. (Do not add too much water as gobhi will lose its taste).
  4. Once its well cooked keep aside.
  5. Make powder of saunf and jeera 1 spoon each.
  6. Grind cooked gobhi in blender to make thick paste and add the powder of saunf and jeera.
  7. Add maida and wheat floor in the Gobhi paste and soak for 15 mins.
  8. Make paratha as you make rotis on pan, use ghee or oil to make it crisp.
  9. Serve with any chutney or ketchup.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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