Recipe for Gobi Ka Parantha
Parantha is a very popular North Indian Breakfast. It is made by stuffing grated or mashed vegetables inside a dough ball made of whole wheat flour. The dough is then rolled, flattened with a rolling pin, and then fried on a Tawa ( a shallow pan used for making rotis, chapatis, dosas etc.). In dhabas (roadside restaurants typically found on highways in India), these paranthas are mostly made in the tandoor ( a large clay oven used for making Naan, tandoori Roti, etc.), but at homes, people mostly use a tawa.
Paranthas are made with many different stuffings, and the most popular ones are Aalu ka Parantha ( Parantha stuffed with Potatoes), Paneer Ka Parantha ( Parantha stuffed with Paneer), and Gobi Ka Parantha (Parantha with cauliflower/cabbage stuffing). However, there are many more, including those made with onions, fenugreek leaves, etc.
Today, the recipe I am sharing is: Gobi Ka Parantha
In this recipe, cauliflower or cabbage is grated and combined with spices before being stuffed.
Ingredients needed to make Gobi Ka Parantha:
Ingredients required for the stuffing:
- Grated cauliflower or cabbage ( you can even take a mix of both): 2 cups
- Salt: To taste
- Green Chilies: 2-3 finely chopped
- Ginger: 1 tablespoon, finely chopped
- Fresh Coriander leaves: 2 tablespoons
- Ajwain ( Carrom Seeds): 1 teaspoon
- Coriander Powder: 1 teaspoon
Ingredients needed for the dough:
- Whole wheat Flour: 3 cups
- Water: enough to knead a soft dough
In addition, you will need mustard oil or Ghee for frying.
Method to make Gobi Ka Parantha:
- The first and most crucial step is to check how much water content the cauliflower or cabbage that you are using has. To do this, grate the vegetable. Transfer to a mixing bowl. Add salt, squeeze it thoroughly with your hand, and let it rest for about 20 minutes. After 20 minutes, the vegetable will release water. Squeeze with your hand and separate the water from the vegetable.
- Don’t discard the water extracted in Step 1. Use it for kneading the dough. Take dry flour in a mixing bowl. Add the water squeezed from the cauliflower/cabbage. Add additional water if needed. Knead a smooth dough and rest it for about 15 minutes.
- While the dough is resting, prepare the stuffing. Mix the cauliflower/cabbage with coriander powder, carrom seeds, coriander leaves, ginger, and green chillies. Add more salt if needed.
- After the dough has rested, take a small portion and round it. Then flatten it a bit using the rolling pin. Rub some dry flour so that the dough doesn’t stick to the rolling pin. Flatten it enough such that you are able to put about two spoons of the stuffing.
- Now, put the stuffing.
- Fold the edges and bring them together to get a round ball with stuffing inside.
- Now gently flatten the dough ball with your fingers. Then use a rolling pin to flatten it completely. Use dry flour if it sticks to the rolling pin.
- Now heat a pan and place the parantha on the pan on high heat. Turn it when one side is cooked a bit. Now apply oil/ghee on one side. Spread it on the surface.
- Then turn the Parantha once again. Spread oil/ghee on the other surface too.
- Fry well, and take off the heat when it turns slightly crispy.
- Serve with butter, Pickles, and Yogurt.
Some additional tips:
- Paranthas are best served hot. Serve immediately after preparing.
- If you are making many paranthas ( for example, for a get-together), a good idea would be to toast them on the Tawa for 2-3 minutes on both sides and take them out. Don’t apply oil. When you are ready to serve, put the half-cooked paranthas back on the Tawa and fry them with oil.
- Resting the dough is essential and should not be missed.
- Squeezing out the water from the grated vegetable is also important. If the stuffing has too much moisture, it will become difficult to roll the dough as it would keep sticking to the rolling pin, how much ever dry flour you use. Excessive dry flour would taste bad, so this step is very important.
- I have recommended mustard oil or ghee to fry the paranthas. However, if you find the smell of mustard oil too strong, you can use groundnut or sunflower oil too. Paranthas fried in Ghee taste fantastic too.
- You can follow the same recipe and include vegetables like carrots, baby corn, etc. in the stuffing.
About Ingredient sourcing in Germany:
You can get most of the ingredients needed for this recipe from a German Supermarket.
However, some ingredients like Ajwain ( Carom Seeds) and Coriander Powder are not so easy to find in supermarkets in Germany. You can easily find them in any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Carom Seeds: https://amzn.to/3MAQn8a
Coriander Powder: https://amzn.to/3OEjl9P
Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.
Mixing Bowl: https://amzn.to/3V8ZPU
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
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