Gobhi Parantha | Sanjeev Kapoor Khazana

Paranthas stuffed with spicy grated cauliflower mixture, cooked till perfection.

GOBHI PARANTHA

Ingredients

1 medium cauliflower (gobhi), grated
1½ cups whole wheat flour (atta) + for dusting
Salt to taste
1½ tablespoons oil
1 tablespoon chopped fresh coriander leaves
1-2 green chilli, finely chopped + for serving
1 inch ginger, finely chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
½ teaspoon carom seeds (ajwain)
Ghee for basting
Yogurt for serving
Green chutney for serving
Mango pickle for serving

Method

1. Put 1½ cups wheat flour in a bowl. Add salt and 1 tablespoon oil and mix. Add sufficient water and knead into a semi-soft dough. Add remaining oil and knead again. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To prepare stuffing, mix together cauliflower, coriander leaves, green chillies, ginger, salt, chilli powder, turmeric powder, garam masala powder and carom seeds in a bowl.
3. Divide the dough into equal portions. Make cavity in the center of each portion, put in one portion of the stuffing, seal, shape into balls and lightly flatten.
4. Coat each stuffed portion with wheat flour and roll out into semi-thick discs.
5. Heat a non-stick tawa. Place each parantha and roast from both sides till golden brown, basting with some ghee.
6. Serve hot with yogurt, green chutney and mango pickle.

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