GOBI PARANTHA – CAULIFLOWER PARANTHA – STUFFED FRIED FLATBREAD

ParathaRaghveer Singh
GOBI PARANTHA – CAULIFLOWER PARANTHA – STUFFED FRIED FLATBREAD
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Parantha is a traditional cuisine in the subcontinent. Stuffed parantha is greatly devoured in breakfast or as a rainy season snack.
  • Preparation time 1 hour
  • Cooking time 30 minutes
  • Makes 6-8 paranthas depending on size of dough balls

INGREDIENTS FOR STUFFING

  • Cauliflower (grated) 1 medium head
  • Onion (chopped) ½ cup
  • Ginger (chopped) 1 tbs
  • Cilantro (chopped) 1 tbs
  • Green chili (chopped) 1 tbs
  • Asafetida (heeng) 1 pinch
  • White cumin seeds (zeera) 1tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder ¼ tsp
  • Garam masala powder ¼ tsp
  • Salt ½ tsp or as per taste

FOR DOUGH

  • Sher atta 2 cups
  • Salt 1 pinch
  • Desi ghee 2 tbs
  • Water as required for kneading

METHOD

Grease the frying pan with oil. Add asafetida, white cumin, chopped onion, chopped ginger, grated cauliflower, red chili powder, coriander powder, turmeric powder, garam masala powder, salt, chopped green chili and sauté for 1-2 minutes. Remove from heat and let it cool in a separate bowl. Add chopped cilantro and mix. Take Sher flour (atta) in a bowl, add salt and desi ghee and knead the dough soft with water. Cover and let it rest for 30 minutes. Make equal sized small balls from the dough. Roll the two balls flat of same size and place the cooled cauliflower mixture between these, seal the edges and roll again. Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add desi ghee and turn over for frying. Fry until golden brown from both sides.

SERVING SUGGESTION

Serve hot with sauce, seasoned yogurt or ketchup.
Tags: Paratha

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