How to make Gobhi Parantha - Cauliflower stuffed in the parathas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat Flour, Cauliflower (फूलगोभी)

Cuisine : Punjabi

Course : Breads

Gobhi Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Gobhi Parantha checkout Sweet Roti , Thepla , Pudina Parantha , Indori Masala Roti . You can also find more Breads recipes like Bahurangi Puri, Palak And Chenna Parantha, Missi Roti Palakwali, Khasta Porotha.

Gobhi Parantha Recipe Card

Gobhi Parantha
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gobhi Parantha Recipe

  • Whole Wheat Flour 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.

Also try out these recipes from Punjabi Cuisine like Punjabi Sookhi Urad Dal, Methi Corn Malai, Soonth, Pindi Chole.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.