"One of
the very popular north Indian Punjabi recipe- Gobhi Parantha. Gobhi Parantha is
flavored Gobhi/Cauliflower stuffed flat bread served hot with dollop of butter
or pickle or yogurt. Gobhi is key ingredient for making the stuffing with few Indian
spices. These Parathas make a great breakfast and even hunger satisfying lunch
or dinner."
Cuisine: Indian | Recipe Category: Lunch & Dinner
Prep Time: 20 Minutes | Cook time: 20 Minutes | Serving: 6-8 pc
Prep Time: 20 Minutes | Cook time: 20 Minutes | Serving: 6-8 pc
Ingredients
For the Dough
For the Stuffing
1.
|
Whole
wheat flour
|
1
½ cup
|
2.
|
Ajwain/Carom
seeds (optional)
|
¼
Tsp.
|
3.
|
Oil
|
2
Tbsp.
|
4.
|
Salt
|
A
pinch
|
5.
|
Water
|
For
kneading
|
For the Stuffing
1.
|
Oil
|
1
Tbsp.
|
2.
|
Cumin
seeds
|
½
Tsp.
|
3.
|
Hing/asafetida
|
A
generous pinch
|
4.
|
Ginger,
grated
|
1
Tsp.
|
5.
|
Green
chili, finely chopped
|
1-2
pc
|
6.
|
Gobhi/Cauliflower
|
1
medium size/2 cups grated
|
7.
|
Salt
|
To
taste
|
8.
|
Coriander
powder
|
1
Tsp.
|
9.
|
Turmeric
powder
|
¼
Tsp.
|
10.
|
Red
chili powder
|
½ Tsp.
|
11.
|
Garam
masala
|
½
Tsp.
|
12.
|
Mango
powder/amchur or lemon juice
|
1
Tsp.
|
13.
|
Cilantro,
finely chopped
|
2-3
Tbsp.
|
Others
1.
|
Oil
|
For
cooking
|
2.
|
Butter
|
To
serve with.
|
Step By Step Instruction: [Hide Images]
- In a mixing bowl add in wheat flour, ajwain, oil and salt. Mix everything together rubbing with your fingertips.
- Next start kneading adding little water at a time. Knead to a smooth and soft dough.
- Cover and let it rest for at least 20 minutes.
- Separate cauliflower florets and place them in boiling hot water; let them blanch for few minutes. Strain to drain all water.
- Next grate florets either using grater or grind coarse to fine in electric chopper/food processor.
- Heat oil in a pan on medium flame. Add cumin seeds and asafetida.
- When cumin starts to sizzles add grated ginger and chopped chilies; fry for few seconds.
- Next add in grated cauliflower with pinch of salt and cook for few minutes.
- Then add all dry spices and mix. Cook till all the moisture ii dried out. Adjust the seasoning.
- Switch off the flame and mix in chopped coriander/cilantro.
- I have added mango powder later as I forgot earlier. Keep aside and let it cool down.
For making Paranthas
- After 20 minutes knead the dough for 1 more time.
- For easy and equal stuffing, you can divide the stuffing and dough in 6 or 8 equal part depending upon the size of paranthas you want to make.
- At this point place the gridle on medium flame.
- Now on a dusted floor roll 1 ball of dough into 4-5 inch in diameter. Place one portion of stuffing in the center.
- Gather all edges from the side and pinch in center to seal it properly. Pat, it with hand to make flat round shape patty.
- Roll the stuffed dough on a dusted floor to make around 6” round parantha.
- Now place the parantha on a hot griddle/tawa.
- Fry using little amount of oil till the both side have golden spots.
- Place the paranthas in a plate. Repeat the process to make rest of paranthas.
- Serve hot with dollop of butter, pickle or plain yogurt.
Quick Tips
- Stuffing: Very important to know that the stuffing should be moisture less. Moisture ruins rolling of paranthas.
- Rolling: Roll the stuff dough applying low pressure. Otherwise stuffing will ooze out.
- Kids Friendly: Adjust the spice level while adding green chili, chili powder and garam masala to make kids friendly.
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