Gobhi Parantha is a favorite breakfast item for all North Indians in winters when gobhi or cauliflower grows in abundance. And truly you just need a big dollop of butter to enjoy these heavenly paranthas.
|Preparation Time:||30 minutes|
|Wheat flour dough||Of 1 cup flour|
|Wheat flower to help roll paranthas||1 cup|
|Finely grated phoolgobhi (cauliflower)||4 cups|
|Red chilli powder (lal mirch)||1/4 tsp|
|Garam Masala||1/4 tsp|
- Grate cauliflower florets finely. Squeeze hard to get rid of any water from it. Mix green chillies, salt and red chili powder lightly. Keep aside
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour. Top it with a spoon full of cauliflower stuffing.
- Pinch the sides together and make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.
- Cook both sides of the rolled dough in a pan.
- Oil the dough on both sides. Press it with spatula and cook till it’s done. Flip sides every once in a while. Repeat with other dough balls.
- Gobhi Parantha is ready. Serve it hot with yogurt , butter and pickle.
- If you like crisp paranthas, use a little more oil while frying paranthas.
- Make sure that dough and stuffing are at the same temperature for easy rolling. Also cauliflower leaves a lot of water after being grated so make sure to squeeze it out before filling in the dough.
- If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
- Traditionally it’s cooked over a heavy steel gridle but you can use a nonstick pan if you want.