How to make Gobhi Parantha - SK Khazana -
An ideal winter breakfast snack – the delicious crunch of cauliflower can satiate any palate
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Whole wheat flour
Cuisine : Punjabi
Course : Snacks and Starters
For more recipes related to Gobhi Parantha - SK Khazana checkout Pudinewale Pichke Gobhi Ke Pakode, Vegetable Tempura, Gobhi Angar, Gobhi ke Pakode . You can also find more Snacks and Starters recipes like Samosadilla - SK Khazana Masala Khakra-SK Khazana Pesto Fish Vegetable Tikki
Gobhi Parantha - SK Khazana Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Gobhi Parantha - SK Khazana Recipe
Cauliflower grated 1 cup
Whole wheat flour 1 1/2 cups
Salt to taste
Oil 1 teaspoon
Red chilli powder 1 teaspoon
Chaat masala 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Green chilli chopped 1
Ghee for drizzling
Pickle to serve
Yogurt to serve
Method
Step 1
Take cauliflower in a bowl, add salt and mix well. Set aside for 10-15 minutes.
Step 2
Take whole wheat flour in another bowl, add salt and oil and mix well. Add sufficient water and knead into soft dough. Set aside for 10-15 minutes.
Step 3
Transfer the grated cauliflower on a piece of muslin cloth and squeeze out excess moisture. Transfer into a bowl and add red chilli powder, chaat masala, garam masala powder, salt, coriander leaves and green chilli and mix well.
Step 4
Divide the dough into equal portions and roll into balls. Spread each ball in your palm, place some cauliflower mixture in the centre, bring the edges together and press to seal. Dust some flour on the worktop, place the stuffed balls on it and roll out each ball into a thick disk.
Step 5
Heat a non-stick tawa, keep the paranthas on it, one at a time, and roast till underside is half done. Flip and drizzle some ghee on the surface. Flip again and drizzle some ghee on the other side too. Cook, turning sides, till both sides are evenly done and golden.
Step 6
Transfer the paranthe onto serving plates and serve hot with pickle and yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
