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Main Ingredients | Cauliflower, Whole wheat flour (atta) |
Cuisine | Indian |
Course | Breads |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Gobhi Parantha
- 1 cup Cauliflower , grated
- 1 1/2 cups for dusting Whole wheat flour (atta)
- to taste Salt
- 1 tablespoon Oil
- 1 tablespoon Fresh coriander leaves , chopped
- 1/2 teaspoon Green chillies , chopped
- 1/2 teaspoon Ginger , chopped
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Carom seeds (ajwain)
- for basting Ghee
- to serve Yogurt
- to serve Green chutney
- to serve Mango pickle
Method
- Take whole wheat flour in a bowl, add salt and 1 tablespoon oil and mix well. Add sufficient water and knead into a semi-soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- To prepare stuffing, take cauliflower in another bowl, add coriander leaves, green chillies, ginger, salt, red chilli powder, turmeric powder, garam masala powder and carom seeds and mix well.
- Divide the dough into equal portions. Shape each portion into a katori, stuff it with cauliflower mixture, gather the edges together and press to seal. Roll them into balls and flatten slightly.
- Coat each stuffed ball with dry whole wheat flour and roll out into semi-thick discs.
- Heat a non-stick tawa. Place each parantha on it and roast for ½ minute. Flip, spread some ghee on top and flip again. Spread some ghee on the other side too and cook, turning sides, till both sides are evenly golden brown.
- Halve the paranthas, arrange them on a serving plate and serve hot with yogurt, green chutney and mango pickle.
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