How to make Gobhi Parantha -
Paranthas stuffed with spicy grated cauliflower mixture, cooked till perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Whole wheat flour (atta) (आटा)
Cuisine : Indian
Course : Breads
For more recipes related to Gobhi Parantha checkout Gobhi ke Paranthe, Stuffed Cauliflower Parantha. You can also find more Breads recipes like Missi Roti - SK Khazana Marwari Tikadia Gozleme Bread Dal Chawal Parantha
Gobhi Parantha 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 : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Gobhi Parantha Recipe
Cauliflower , grated 1 cup
Whole wheat flour (atta) 1 1/2 cups for dusting
Salt to taste
Oil 1 tablespoon
Fresh coriander leaves , chopped 1 tablespoon
Green chillies , chopped 1/2 teaspoon
Ginger , chopped 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Ghee for basting
Yogurt to serve
Green chutney to serve
Mango pickle to serve
Method
Step 1
Take whole wheat flour in a bowl, add salt and 1 tablespoon oil and mix well. Add sufficient water and knead into a semi-soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
Step 2
To prepare stuffing, take cauliflower in another bowl, add coriander leaves, green chillies, ginger, salt, red chilli powder, turmeric powder, garam masala powder and carom seeds and mix well.
Step 3
Divide the dough into equal portions. Shape each portion into a katori, stuff it with cauliflower mixture, gather the edges together and press to seal. Roll them into balls and flatten slightly.
Step 4
Coat each stuffed ball with dry whole wheat flour and roll out into semi-thick discs.
Step 5
Heat a non-stick tawa. Place each parantha on it and roast for ½ minute. Flip, spread some ghee on top and flip again. Spread some ghee on the other side too and cook, turning sides, till both sides are evenly golden brown.
Step 6
Halve the paranthas, arrange them on a serving plate and serve hot with yogurt, green chutney and mango pickle.
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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.
