GOBI KA PARANTHA/CAULIFLOWER PARANTHA

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GOBI KA PARANTHA/CAULIFLOWER PARANTHA/ गोभी का परांठा

Stuffed paranthas have been the first choice for breakfast since my childhood. There is a large variation of stuffed paranthas which are fondly eaten in the breakfast in North Indian houses. Especially in winters when the vegetable market is flooded with fresh seasonal veggies. Most of those veggies are stuffed into the whole wheat dough to make paranthas. These flatbreads are cooked slowly on tawa with lots of ghee. Crisp and tasteful stuffed paranthas feel divine with a blob of butter and a glassful of chai.
This Gobi ka parantha is one of those tasty stuffed paranthas in which the grated Gobi is stuffed. The grated Gobi is seasoned with some aromatics like ginger, coriander leaves and a few spices which add the taste to this yummy parantha

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Prep time – 10 min
Cook time – 15 min
Course – Breakfast/main course
Cuisine – North India
Makes – 4-5 paranthas
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Gobi/gobhi/cauliflower – 1 flower head (medium-sized)
•  Whole wheat atta dough – As required
•  dry atta for dusting
•  Ghee/Oil – 4 -5 tsp
•  Salt – 1 tsp/to taste
•  Red chilly powder – 1 tsp
•  Black pepper powder – 1/2 tsp
•  Finely chopped green chillies – 1-2
•  Grated/finely chopped ginger – 2 tsp
•  jeera/cumin – 1/2 tsp
•  Carrom/ajwain seeds – 1 tap
•  Chopped coriander leaves – 1 tbsp

STEP BY STEP

1- Rinse the cauliflower head under running water and make it dry under a fan or pat dry with a kitchen towel

2- When it is  completely dried, grate with a grater or blend finely in a blender(don’t do it in a grinder)

3- If you still find the grated gobi has some moisture, dry it under the fan. Next, add all the ingredients except salt and ghee

4- Take a portion of dough and make a ball. Roll into dry flour and spread a little with hand or a rolling pin. Sprinkle some dry flour and a little salt

5- Now add salt to the grated gobi and put 1 tbsp on the disk. Sprinkle some (Adding salt beforehand makes the gobi wet, resulting in the stuffing coming out)

6- Collect the disk and cover thoroughly. Roll into the dry flour

7- Spread to make a big disk with a rolling pin.   ( Work gently while spreading)

8- Heat tawa and drop the disk gently.

9- Cook for a minute and flip to the other side.

10- Apply ghee on top and flip again. The ghee side will become golden. Keep the flame at medium otherwise, the parantha will burn and won’t taste good

11- Make all the gobi paranthas like this. Serve the piping hot parantha with plain curd and butter on top

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