GOBI KA PARANTHA

Today I am going to share the recipe of Gobi Ke Paranthe. Parantha are the staple food of North Indians especially Punjabis. Many types of plain and stuffed paranthas are a part of their daily diets. Vegetables like potato, radish, green peas, paneer are stuffed to make a wide range of parantha among their favourite ones. Gobi ka parantha is a delicious stuffed flat bread from Punjab Cuisine. Gobi in Hindi means cauliflower and as this is Indian flat bread recipe the name is given 'Gobi Ka Parantha'. This is very healthy and wholesome parantha which has covering made from whole wheat flour and is stuffed with spicy and little tangy cauliflower filling.The tangy taste comes from the aamchur / raw mango powder added in it. This scruptious Gobi ka parantha can be served at the time of breakfast or you can have them as a lunch. Enjoy it with any pickle, curd or any raita. They can also  be packed in

kids lunch box with any dry  vegetable curry. 

 

the kids lunch box with any dry  vegetable curry. 
INGREDIENTS:

250 gms Gobi [ cauliflower]

¼ teaspoon Cumin Seeds

1 teaspoon Coriander Powder

½ teaspoon Red Chilli Powder

½ teaspoon Garam Masasla

2 Green Chillies, chopped finely

¼ teaspoon Grated Ginger

Salt as needed

A pinch of Asafoetida

Chopped Coriander

OTHER INGREDIENTS:

3 Cups Whole Wheat Flour

Salt as per taste

Water for kneading dough

Oil/ Ghee to roast the paranthas

METHOD:

For Making Parantha Dough:

STEP 1 – In a mixing bowl, add wheat flour, 1 teaspoon oil, salt and mix it.

STEP 2 – Add water as required and make a soft and smooth dough and leave it for ½ an hour.

For Making the Stuffing:

STEP 1 – Wash the cauliflower and cut it into big pieces.

STEP 2 – Grate them with the help of the grater. [see notes] Keep it aside.

STEP 3 – Now heat a pan with with 1 tablespoon oil. Add cumin seeds and let them splutter.

STEP 4 – Then add a pinch of asafoetida in it.

STEP 5 – Add chopped green chillies and let them roast for few seconds.

STEP 6 – Now add the red chilli powder, turmeric powder and coriander powder

and cook for 2 seconds and add grated cauliflower in it and mix well.

 STEP 7 – Then add garam masala and dry mango powder and mix well and cook for 1-2 minutes.

STEP 8 – Now add salt as per required and adjust other spices too.

STEP 9 – Cook it for few more minutes and add chopped coriander in it and mix well.

STEP 10 – Your stuffing is ready. Let it cool for few minutes.

How to proceed:

STEP 1 – Divide the dough into equal portions.

STEP 2 – Drizzle some flour on the platform,

take a small portion and flatten it into 3-4 “ circular disc.

STEP 3 – Put 1 tablespoon stuffing into it.

STEP 4 – Close the edges and press the ball with hands to flatten it.[see notes]  

STEP 5 – Now again dust some flour on the rolling board and roll it with a rolling pin into 6-7 “ circular disc.

STEP 6 – Heat a tawa on medium heat. Place the parantha on the pre-heated tawa/ griddle.

STEP 7 – Cook it from both the sides.

STEP 8 – Now apply ghee/ oil on it and roast and cook well till it get brown and crispy from both the sides.

STEP 9 – Remove it from the tawa and parantha is ready to serve.

STEP 10 – Same way, make all the paranthas.

Serve hot gobi ka paratha with curd, pickle, butter and enjoy.

NOTES: You can also use a food processor for grating the cauliflower.

Parantha might burst if you do not press and settle down the stuffing.