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For the dough: 1 cup - wheat flour
1/2 cup - maida (optional)
salt as needed
3 tsp - oil
For stuffing: 1 - cauliflower (big)
1/2 cup - coriander leaves (chopped)
3/4 tsp - ginger (finely chopped)
1 - green chilli, chopped (optional)
1/4 tsp - turmeric powder
1/2 tsp - garam masala powder
3/4 tsp - red chilli powder
a pinch of asafetida
1 tsp - cumin seeds
salt and oil as needed
How to Make Gobi Parantha
For the dough: Mix the wheat flour and maida with salt and oil well.
Prepare a soft dough by adding warm water and keep aside for at least half an hour.
For the stuffing: grate the flower part of the cauliflower.
Heat a broad kadai and keep the other ingredients required for the stuffing ready.
Add cumin seeds, asafoetida, ginger and green chilli one by one and fry for a minute.
Then add the grated cauliflower and fry for a minute.
Add turmeric, red chilli powder and garam masala powder, then coriander leaves and some salt.
Fry on high flame for 5-6 minutes, stirring constantly.
Fry until the cauliflower turns soft and reduces to half the quantity.
Transfer to a bowl and allow it to cool.
Take the prepared dough and make big gooseberry-sized balls.
Roll out the balls into chapattis and keep aside.
Take one chapatti and spread at least 2 tbsp of the stuffing till the edges.
Place another chapatti over this, press gently and seal the edges.
Sprinkle some flour and gently roll out a parantha (thin or thick as per your desire).
Heat the tawa, add some oil and toast the parantha until golden in colour.
Serve hot with raita or pickle.
Recipe and Image courtesy: Rak`s Kitchen
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