One of the very popular north Indian Punjabi recipe- Gobhi Parantha. Gobhi Parantha is flavored Gobhi/Cauliflower stuffed flat bread served hot with dollop of butter or pickle or yogurt. Gobhi is key ingredient for making the stuffing with few Indian spices. These Parathas make a great breakfast and even hunger satisfying lunch or dinner.
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Step by Step Instruction with Photos
For the Dough
- n a mixing bowl add in wheat flour, ajwain, oil and salt. Mix everything together rubbing with your fingertips.
- Next start kneading adding little water at a time. Knead to a smooth and soft dough.
- Cover and let it rest for at least 20 minutes.
For the Stuffing
- Separate cauliflower florets and place them in boiling hot water; let them blanch for few minutes. Strain to drain all water.
- Next grate florets either using grater or grind coarse to fine in electric chopper/food processor.
- Heat oil in a pan on medium flame. Add cumin seeds and asafetida.
- When cumin starts to sizzles add grated ginger and chopped chilies; fry for few seconds.
- Next add in grated cauliflower with pinch of salt and cook for few minutes.
- Then add all dry spices and mix. Cook till all the moisture ii dried out. Adjust the seasoning.
- Switch off the flame and mix in chopped coriander/cilantro.
- I have added mango powder later as I forgot earlier. Keep aside and let it cool down.
For making Paranthas
- After 20 minutes knead the dough for 1 more time.
- For easy and equal stuffing, you can divide the stuffing and dough in 6 or 8 equal part depending upon the size of paranthas you want to make.
- At this point place the gridle on medium flame.
- Now on a dusted floor roll 1 ball of dough into 4-5 inch in diameter. Place one portion of stuffing in the center.
- Gather all edges from the side and pinch in center to seal it properly. Pat, it with hand to make flat round shape patty.
- Roll the stuffed dough on a dusted floor to make around 6” round parantha.
- Now place the parantha on a hot griddle/tawa.
- Fry using little amount of oil till the both side have golden spots.
- Place the paranthas in a plate. Repeat the process to make rest of paranthas.
- Serve hot with dollop of butter, pickle or plain yogurt.
Recipe Card
Stuffed Gobhi Paranthas Recipe
Description
Gobhi Parantha is flavored Gobhi/Cauliflower stuffed flat bread served hot with dollop of butter or pickle or yogurt. These Parathas make a great breakfast and even hunger satisfying lunch or dinner.
Ingredients
For the Dough
For the Stuffing
Others
Instructions
For the Dough
-
n a mixing bowl add in wheat flour, ajwain, oil and salt. Mix everything together rubbing with your fingertips.
-
Next start kneading adding little water at a time. Knead to a smooth and soft dough.
-
Cover and let it rest for at least 20 minutes.
For the Stuffing
-
Separate cauliflower florets and place them in boiling hot water; let them blanch for few minutes. Strain to drain all water.
-
Next grate florets either using grater or grind coarse to fine in electric chopper/food processor.
-
Heat oil in a pan on medium flame. Add cumin seeds and asafetida.
-
When cumin starts to sizzles add grated ginger and chopped chilies; fry for few seconds.
-
Next add in grated cauliflower with pinch of salt and cook for few minutes.
-
Then add all dry spices and mix. Cook till all the moisture ii dried out. Adjust the seasoning.
-
Switch off the flame and mix in chopped coriander/cilantro.
-
I have added mango powder later as I forgot earlier. Keep aside and let it cool down.
For making Paranthas
-
After 20 minutes knead the dough for 1 more time.
-
For easy and equal stuffing, you can divide the stuffing and dough in 6 or 8 equal part depending upon the size of paranthas you want to make.
-
At this point place the griddle on medium flame.
-
Now on a dusted floor roll 1 ball of dough into 4-5 inch in diameter. Place one portion of stuffing in the center.
-
Gather all edges from the side and pinch in center to seal it properly. Pat, it with hand to make flat round shape patty.
-
Roll the stuffed dough on a dusted floor to make around 6” round parantha.
-
Now place the parantha on a hot griddle/tawa.
-
Fry using little amount of oil till the both side have golden spots.
-
Place the paranthas in a plate. Repeat the process to make rest of paranthas.
-
Serve hot with dollop of butter, pickle or plain yogurt.
Note
- Stuffing: Very important to know that the stuffing should be moisture less. Moisture ruins rolling of paranthas.
- Rolling: Roll the stuff dough applying low pressure. Otherwise stuffing will ooze out.
- Kids Friendly: Adjust the spice level while adding green chili, chili powder and garam masala to make kids friendly.
