Sanjeev Kapoor

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Gobhi Parantha

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Whole wheat flour kneaded with spinach puree, shaped into balls, stuffed with grated cauliflower, rolled into paranthas and shallow fried.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 21-25 minutes

Cooking time : 11-15 minutes

Servings : 4

Gobhi Parantha

Main Ingredients

Whole wheat flour (atta), Cauliflower large

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Calories

1392

Carbohydrates

41.3

Protein

224.6

Fat

31.1

Fibers

Iron- 17.1

Ingredients

  • Whole wheat flour (atta)
    2 cups + f
  • Cauliflower large
    2-3 florets
  • Salt
    to taste
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Spinach puree
    1/4 cup
  • Oil
    1 tablespo
  • Onion
    1 medium
  • Green chilli
    1
  • Red chilli powder
    a pinch

Method

Step 1


Place atta in a large bowl. add salt, carom seeds and spinach puree and mix well. Knead into a medium soft dough using sufficient water and 1 tbsp oil. Set aside for 15-20 minutes.

Step 2


Divide the dough into equal portions and shape into pedas.Grate cauliflower florets into a bowl. Finely chop onion and green chilli and add. Add red chilli powder and mix mashing lightly.

Step 3


Add 1 tsp atta to the cauliflower mixture and mix well. Set aside.Roll out each peda, dusting with atta, into a small roti.

Step 4


Press the edges lightly. Place a spoonful of the cauliflower mixture in the centre and bring the edges together to seal and form into a peda once again.

Step 5


Dust with a little atta and set aside for 5-10 minutes. Heat a non-stick tawa. Roll out the stuffed pedas into a parantha dusting with very little atta.

Step 6


Place on the heated tawa and cook on medium heat with little oil till both sides are evenly cooked and golden. Serve hot with yogurt and pickle.

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