February 28, 2017

Gobhi Paranthas/Stuffed Cauliflower Flat Bread


"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


Ingredients

For the Dough
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]

For the Dough
  1. In a mixing bowl add in wheat flour, ajwain, oil and salt. Mix everything together rubbing with your fingertips.
  2. Next start kneading adding little water at a time. Knead to a smooth and soft dough.
  3. Cover and let it rest for at least 20 minutes.

For the Stuffing
  1. Separate cauliflower florets and place them in boiling hot water; let them blanch for few minutes. Strain to drain all water.
  2. Next grate florets either using grater or grind coarse to fine in electric chopper/food processor. 
  3. Heat oil in a pan on medium flame. Add cumin seeds and asafetida.
  4. When cumin starts to sizzles add grated ginger and chopped chilies; fry for few seconds.
  5. Next add in grated cauliflower with pinch of salt and cook for few minutes.
  6. Then add all dry spices and mix. Cook till all the moisture ii dried out. Adjust the seasoning.
  7. Switch off the flame and mix in chopped coriander/cilantro.
  8. I have added mango powder later as I forgot earlier. Keep aside and let it cool down.

For making Paranthas
  1. After 20 minutes knead the dough for 1 more time.
  2. 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.
  3. At this point place the gridle on medium flame.
  4. Now on a dusted floor roll 1 ball of dough into 4-5 inch in diameter. Place one portion of stuffing in the center. 
  5. Gather all edges from the side and pinch in center to seal it properly. Pat, it with hand to make flat round shape patty.
  6. Roll the stuffed dough on a dusted floor to make around 6” round parantha.
  7. Now place the parantha on a hot griddle/tawa.
  8.  Fry using little amount of oil till the both side have golden spots.
  9. Place the paranthas in a plate. Repeat the process to make rest of paranthas.
  10. Serve hot with dollop of butter, pickle or plain yogurt.

Quick Tips

  1. Stuffing: Very important to know that the stuffing should be moisture less. Moisture ruins rolling of paranthas.
  2. Rolling: Roll the stuff dough applying low pressure. Otherwise stuffing will ooze out.
  3. Kids Friendly: Adjust the spice level while adding green chili, chili powder and garam masala to make kids friendly.



















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