How to make Gobhi ke Paranthe -
This is a favourite Punjabi breakfast – paranthas stuffed with spicy cauliflower mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Whole wheat flour (atta) dough (गूंदा हुआ आटा)
Cuisine : Punjabi
Course : Breads
For more recipes related to Gobhi ke Paranthe checkout Stuffed Cauliflower Parantha, Gobhi Parantha. You can also find more Breads recipes like Tofu Parantha Lavash Baked Zatar Fish with Tomato Water Chicken Stuffed Paranthas
Gobhi ke Paranthe 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 : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Gobhi ke Paranthe Recipe
Cauliflower grated 1 cup
Whole wheat flour (atta) dough as required
Carom seeds (ajwain) 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Onion chopped 1 medium
Green chillies chopped 1-2
Dried mango powder 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Ghee for basting
Method
Step 1
To prepare stuffing, combine cauliflower, carom seeds, chopped coriander, onion, green chillies, dried mango powder, salt and chilli powder into a bowl and mix well.
Step 2
Divide dough into equal portions, make a dent and fill with the prepared stuffing. Cover and shape into balls.
Step 3
Heat a non-stick tawa.
Step 4
Dust the worktop with some flour and roll out the prepared balls into thick paranthas.
Step 5
Roast the paranthas from both sides, basting with ghee, on hot tawa on medium heat till evenly done from both sides.
Step 6
Serve hot.
Nutrition Info
Calories : 642 Kcal
Carbohydrates : 127.3 gm
Protein : 24.4 gm
Fat : 3.9 gm
Other : Fiber- 8.4gm
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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.
