Gobi Ka Parantha
Whole what dough stuffed with a spicy filling of grated cauliflower or cabbage, rolled, flattened and pan-fried. Pair it with butter, yoghurt and pickles and you have a wonderful winter breakfast ready!
Equipment
- Mixing bowl
- Grater
- Pan
- Spatula
- Rolling pin and board
- Knives and Cutting Board
Ingredients
Ingredients for the Cauliflower Stuffing
- 2 Cups Grated cauliflower or cabbage ( you can even take a mix of both)
- Salt. to taste
- 2-3 Green Chillies, Finely Chopped
- 1 tbsp Finely Chopped Ginger
- 2 tbsp Fresh Coriander Leaves
- 1 tsp Carom Seeds (Ajwain)
- 1 tsp Coriander Powder
Ingredients for the dough
- 3 Cups Whole Wheat Flour
- Water; for kneading
Additionally
- Mustard Oil/Ghee for frying the Paranthas
Instructions
- 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.