Gobi Parantha

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 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
  • http://www.rakskitchen.net/

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