Gobhi Paratha is a popular North- Indian bread. Cauliflower stuffed in the parathas.
Gobhi ParathaRecipe Servings | : | 4 |
Recipe Cook Time | : | 30 minutes |
Preparation Time | : | 20 minutes |
Category | : | Veg, Medium, Main course |
Recipe Rating | : |  |
Ingredients
For dough
Wheat flour :- 3 cup
Salt to taste
Ghee :- 2 tbsp
For stuffing
Cauliflower :- 1 medium
Coriander leaves :- 1/2 cup chopped
Ginger :- 3/4 tsp finely chopped
Green chilly :- 2 chopped
Garam masala powder :- 1/2 tsp
Red chilli powder :- 1/2 tsp
Dry mango powder (amchur) 1 tbsp
Ghee :- 3 tbsp
Wheat flour :- 3 cup
Salt to taste
Ghee :- 2 tbsp
For stuffing
Cauliflower :- 1 medium
Coriander leaves :- 1/2 cup chopped
Ginger :- 3/4 tsp finely chopped
Green chilly :- 2 chopped
Garam masala powder :- 1/2 tsp
Red chilli powder :- 1/2 tsp
Dry mango powder (amchur) 1 tbsp
Ghee :- 3 tbsp
Methods
Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough.
Keep covered for 15-20 minutes.
Wash and clean the cauliflower and cut them, discard the big stem, and grate them.
Mix grated cauliflower, green chilies, ginger, coriander leaves, chili powder, salt, amchur powder and garam masala as a filling in paratha.
Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting.
Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.
Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers.
Heat a tawa and cook the parantha on both sides.
Shallow fry to golden brown using a little ghee.
Serve hot with butter and a bowl of raita.
Keep covered for 15-20 minutes.
Wash and clean the cauliflower and cut them, discard the big stem, and grate them.
Mix grated cauliflower, green chilies, ginger, coriander leaves, chili powder, salt, amchur powder and garam masala as a filling in paratha.
Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting.
Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.
Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers.
Heat a tawa and cook the parantha on both sides.
Shallow fry to golden brown using a little ghee.
Serve hot with butter and a bowl of raita.
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