How to make Stuffed Cauliflower Parantha -
Crunchy and with a fresh flavour of grated cauliflower, these paranthe are winners.
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 Stuffed Cauliflower Parantha checkout Gobhi ke Paranthe, Gobhi Parantha. You can also find more Breads recipes like Aloo Parantha For Kids Basic Pizza Bread Naan Tricolour topping
Stuffed Cauliflower 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 : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Stuffed Cauliflower Parantha Recipe
Cauliflower grated 1 cup
Whole wheat flour (atta) 2 cups + for dusting
Refined flour (maida) ½ cup
Salt to taste
Oil 2½ teaspoons
Fresh coriander leaves chopped 2 tablespoons
Green chillies finely chopped 2
Lemon juice 1 teaspoon
Mustard seeds 1 teaspoon
Asafoetida ½ teaspoon
Ghee for cooking
Method
Step 1
Put wheat flour, refined flour, salt and 1 teaspoon oil in a bowl. Add water as required and knead into a soft dough. Set aside.
Step 2
Take cauliflower in a bowl. Add coriander leaves, green chillies, salt and lemon juice and mix well.
Step 3
Heat remaining oil in a tempering pan. Add mustard seeds and let them splutter. Add asafoetida and pour tempering in the cauliflower mixture. Mix well.
Step 4
Divide the dough into equal portions and roll out into medium discs, dusting with wheat flour.
Step 5
Place a disc on the worktop. Put generous amount of cauliflower mixture on it, spread and cover with another disc. Seal the edges and roll out into a parantha. Similarly prepare the remaining paranthas.
Step 6
Heat a non-stick tawa. Place a parantha on it and roast for a minute. Flip, drizzle some ghee on top and let the other side cook for a minute. Flip again, drizzle some more ghee on top and cook for another minute.
Step 7
Cut into wedges and serve hot.
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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.
