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Gobhi Parantha

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Cauliflower stuffed in the parathas.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Gobhi Parantha

Main Ingredients

Whole wheat flour (atta), Cauliflower

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Ingredients

  • Whole wheat flour (atta)
    3 cups + f
  • Cauliflower
    1 medium
  • Salt
    to taste
  • Ghee to shallow fry + 1 tablespoons
  • Fresh mint leaves
    a few
  • Fresh coriander leaves bunch
    1/2 medium
  • Green chilli
    3
  • Ginger
    1/2 inch piece
  • Dry mango powder (amchur)
    1 tablespoon
  • Red chilli
    1/2 teaspoon

Method

Step 1


Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower.

Step 2


Clean, wash and finely chop coriander leaves and mint leaves. Remove stems, wash and crush green chillies.

Step 3


Peel, wash and grate ginger. Mix these ingredients together adding amchur, salt to taste and red chilli powder.

Step 4


Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting. Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.

Step 5


Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers. Heat a tawa and cook the parantha on both sides.

Step 6


Shallow fry to golden brown using a little ghee. Serve hot with butter and a bowl of raita.

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