Wednesday, June 26, 2013



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.

  • 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

  • Knead the dough by mixing flour, salt and water together
  • Keep aside for about 15-20 minutes
  • Wash, clean and grate the cauliflower 
    Mix the grated cauliflower with ajwain, cumin seeds, green chillies, dhania and salt 
    Squeeze as much water as possible from out of this mix for the filling

    Making of parantha
    1. Divide the dough and cauliflower filling into equal parts.
    2. Roll the dough into 3" diameter circles. Place some of the filling in the center of each circle.
    3. Seal the filling by pulling the edges of the rolled dough together to make a ball. Do the same for all the remaining balls.
    4. 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
    5. Dip the balls in dry atta to make it easier to roll out the paranthas
    6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed into 6" circles.
    7. 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.
    8. 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.
    9. Flip again and press with the spatula making sure the parantha is golden-brown on both sides 
    10. Serve hot with curry of your choice or with pickle and raitha.

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