Gobhi Parantha Whole wheat flour kneaded with spinach puree, shaped into balls, stuffed with grated cauliflower, rolled into paranthas and shallow fried. This recipe is from FoodFood TV channel By Sanjeev Kapoor 12 Nov 2014 in Recipes Course New Update Main Ingredients Whole wheat flour (atta), Cauliflower large Cuisine Punjabi Course Breads Prep Time 21-25 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Gobhi Parantha 2 cups + f Whole wheat flour (atta) 2-3 florets Cauliflower large to taste Salt 1/2 teaspoon Carom seeds (ajwain) 1/4 cup Spinach puree 1 tablespo Oil 1 medium Onion 1 Green chilli a pinch Red chilli powder Method Place atta in a large bowl. add salt, carom seeds and spinach puree and mix well. Knead into a medium soft dough using sufficient water and 1 tbsp oil. Set aside for 15-20 minutes. Divide the dough into equal portions and shape into pedas.Grate cauliflower florets into a bowl. Finely chop onion and green chilli and add. Add red chilli powder and mix mashing lightly. Add 1 tsp atta to the cauliflower mixture and mix well. Set aside.Roll out each peda, dusting with atta, into a small roti. Press the edges lightly. Place a spoonful of the cauliflower mixture in the centre and bring the edges together to seal and form into a peda once again. Dust with a little atta and set aside for 5-10 minutes. Heat a non-stick tawa. Roll out the stuffed pedas into a parantha dusting with very little atta. Place on the heated tawa and cook on medium heat with little oil till both sides are evenly cooked and golden. Serve hot with yogurt and pickle. Nutrition Info Calories 1392 Carbohydrates 41.3 Protein 224.6 Fat 31.1 Other Fiber Iron- 17.1 #Carom seeds (ajwain) #Green chilli #Oil #Onion #Red chilli powder #Salt #Spinach puree #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article