Sunday, 5 October 2014


Gobhi Parantha / Cauliflower Parantha


Whole Wheat Flour (Atta)                 -4 cups
Cauliflower (Gobi)                             -2 cups Grated
Coriander leaves                                 -1 tbspoon finely chopped
Green chilies                                      -1-2 finely Chopped
Ginger                                                -1/2" finely Chopped
Red chili powder                               -1/2 tspoon or optional
Salt                                                    -to taste for dough and filling
Garam Masala                                   -1/4 tspoon per taste
Butter /Oil                                         -for shallow frying
Water                                                -to Knead the dough


For the Dough:

Mix flour, salt and water together to make a soft dough. Knead the dough for about 5 minutes to make soft, smooth and pliable dough.
Set the dough aside and cover it with a damp cloth.

For the Filling:

Take grated and squeeze the cauliflower to take out as much water as possible.
Now heat a tspoon of oil in a pan, add cauliflower, green chillies, ginger, coriander, salt, garam masala, red chili powder into the Oil. Fry it for 3-4 minutes to dry all the water from the mixture.
Now after 5 minutes, switch off the flame and let the filling cool down.

Method to make Parantha:

Divide the dough and cauliflower mixture into 6-8 equal parts, depending on to the size you want to make. roll the dough parts into balls.
Roll one ball of the dough into a three inch circle. Place one part of the filing in the center. To wrap it, pull the edges of the rolled dough together to cover/close the filling. Repeat to make all six / eight balls.
Allow each filled ball to settle for a minutes before rolling. Please do not leave the filled balls for too long or they will be soggy and start to burst from the sides while rolling.
Heat a heavy skillet on medium high heat. sprinkle 2 drops of water if it crackles , skillet is ready to cook paranthas.
Roll the filled balls on flat surface with dry whole wheat flour, it will be easy or parantha will stick to the surface. While rolling keep the sealed side of filled ball on top.roll it gently to make an about 6" parantha.
Put the rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You can see the golden-brown spots on it.
After a few seconds, spread half teaspoon of oil over the paratha. Flip it again and lightly press to let it puff a bit. Keep Flipping it and pressing it until both sides are golden brown.
Repeat the same process with remaining filled balls. Cool the parathas on a wire rack / tray so they don’t get soggy.
Serve the Paranthas with Yogurt or Chutney (your taste). I served it with Boondi Raita and Tomato Chutney.


wrapped the paranthas into aluminum foil and store in a covered container.
For later use, parathas can be frozen (wrapped in aluminum foil) for a month.  Re-heat in a skillet or toaster.

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