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Gobhi Parantha - SK Khazana

An ideal winter breakfast snack – the delicious crunch of cauliflower can satiate any palate This is a Sanjeev Kapoor exclusive recipe.

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Gobhi Parantha - SK Khazana
Main Ingredients Cauliflower, Whole wheat flour
Cuisine Punjabi
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Gobhi Parantha - SK Khazana

  • 1 cup Cauliflower grated
  • 1 1/2 cups Whole wheat flour
  • to taste Salt
  • 1 teaspoon Oil
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Chaat masala
  • 1/2 teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves chopped
  • 1 Green chilli chopped
  • for drizzling Ghee
  • to serve Pickle
  • to serve Yogurt

Method

  1. Take cauliflower in a bowl, add salt and mix well. Set aside for 10-15 minutes.
  2. Take whole wheat flour in another bowl, add salt and oil and mix well. Add sufficient water and knead into soft dough. Set aside for 10-15 minutes.
  3. Transfer the grated cauliflower on a piece of muslin cloth and squeeze out excess moisture. Transfer into a bowl and add red chilli powder, chaat masala, garam masala powder, salt, coriander leaves and green chilli and mix well.
  4. Divide the dough into equal portions and roll into balls. Spread each ball in your palm, place some cauliflower mixture in the centre, bring the edges together and press to seal. Dust some flour on the worktop, place the stuffed balls on it and roll out each ball into a thick disk.
  5. Heat a non-stick tawa, keep the paranthas on it, one at a time, and roast till underside is half done. Flip and drizzle some ghee on the surface. Flip again and drizzle some ghee on the other side too. Cook, turning sides, till both sides are evenly done and golden.
  6. Transfer the paranthe onto serving plates and serve hot with pickle and yogurt.
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