GOBHI ( CAULIFLOWER) PARANTHA
Following the other paranthas that have been put up on this blog, namely, Hare Pyaz Aur Aloo Parantha; Spring Onion Parantha; Palak Parantha and Methi Parantha, here's one more, this one made of Cauliflower ("Gobhi"in Hindi.)
This dish has been prepared based on a recipe from Manjula of Manjula's Kitchen, a popular cooking site which I follow from time to time. Manjula has many videos on YouTube in which she explains her recipes in an easy to understand manner. I would heartily recommend her website.
Ingredients:
Following the other paranthas that have been put up on this blog, namely, Hare Pyaz Aur Aloo Parantha; Spring Onion Parantha; Palak Parantha and Methi Parantha, here's one more, this one made of Cauliflower ("Gobhi"in Hindi.)
This dish has been prepared based on a recipe from Manjula of Manjula's Kitchen, a popular cooking site which I follow from time to time. Manjula has many videos on YouTube in which she explains her recipes in an easy to understand manner. I would heartily recommend her website.
Ingredients:
- Dough:
- Atta, ( whole wheat flour) 2 cups
- Water, 1 cup or as required
- Salt,1 tsp, or to taste
- Filling:
- Gobhi/Cauliflower, shredded, 4 cups
- Ajwain (carom seeds) 1tsp
- Jeera ( Cumin Seeds) 1/2 tsp
- Green chillies, chopped, 1-2
- Dhania, (Coriander leaves) 3 tbsp
- Salt, 1 tsp or to taste
- For rolling:
- 1/2 cup whole-wheat flour
- Oil to cook
Method:
Dough
- Knead the dough by mixing flour, salt and water together
- Keep aside for about 15-20 minutes
- Wash, clean and grate the cauliflowerMix the grated cauliflower with ajwain, cumin seeds, green chillies, dhania and saltSqueeze as much water as possible from out of this mix for the filling
- Divide the dough and cauliflower filling into equal parts.
- Roll the dough into 3" diameter circles. Place some of the filling in the center of each circle.
- Seal the filling by pulling the edges of the rolled dough together to make a ball. Do the same for all the remaining balls.
- Keep aside for at least two minutes before rolling. If you don’t wait long enough the cauliflower filling will seep through the edges when rolling the paranthas
- Dip the balls in dry atta to make it easier to roll out the paranthas
- Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed into 6" circles.
- Heat the tawa on medium heat. Place the paratha over the tawa. You will see the color change and the parantha will bubble in different places.
- Turn the parantha over. It should now have golden-brown spots. Wait a few seconds and put a little oil over parantha and spread the oil on the topside. Flip the parantha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula making sure the parantha is golden-brown on both sides
- Serve hot with curry of your choice or with pickle and raitha.
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