A delightful traditional Punjabi dish, this Gobi Parantha boasts of raw earthen flavour and an extremely high nutritious value.GOBHI PARANTHAIngredients1 small cauliflower (gobhi), grated1½ cups whole wheat flour (atta) + as required4-5 fresh coriander sprigs, choppedSalt to taste 2 teaspoons oil ½ teaspoon garam masala powder1 teaspoon red chilli powder¼ teaspoon asafoetida (hing)½ teaspoon carom seeds (ajwain)Ghee for bastingPickle for servingMethod1. Take 1½ cups wheat flour in a parat. Add salt, oil and sufficient water and knead into a soft dough. Cover with damp muslin cloth and set aside for 5 minutes.2. To prepare stuffing, mix together cauliflower, garam masala powder, chilli powder, salt and coriander leaves in a bowl.3. Add asafoetida and carom seeds to the stuffing and mix well. 4. Coat each portion in some wheat flour, make a cavity in the center, put a portion of stuffing, bring the ends together, seal and shape into balls.5. Heat a non-stick tawa. 6. Dust the stuffed portions with some wheat flour and roll out into thick discs. 7. Roast the discs on hot tawa from both sides till golden brown, basting with some ghee.8. Serve hot with pickle.Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
