Gobi Parantha

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Gobi parantha (stuffed cauliflower bread) is often served for breakfast in Punjabi homes.  I liked making aloo paranthas, or stuffed potato bread, as it was simple and did not create a mess, but gobi parantha, even though it is very tasty, it used to be so tedious.  It was always so difficult to make as the cauliflower contains a lot of water in itself.  Finally, Rupinder taught me a trick that made life very easy.

All you have to do is grate the gobi and put salt in it and leave it aside for 10-15 minutes.  Then, put the salted gobi in a cheesecloth and squeeze it hard to take all the water out.  Then, add in all the spices EXCEPT for the salt, as it’s already included.  The result is a no-mess, no-fuss, and non-soggy process, as you will see for yourself.

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Much like the methi paranthas, these are best when served hot with plain yogurt or butter melted on top.  Mind you, you will never end up just having one!

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Ingredients:

The stuffing:

  • 1 medium cauliflower
  • 1 medium onion
  • 2 or 3 medium size green chilies
  • 1 tsp red chili
  • 1 tbsp salt
  • 3 tsp dry coriander powder
  • 1/2 tsp ajwain (celery seeds)
  • 1 tsp achaar masala (optional)
  • 1/2 tsp garam masala
  • 3-4 stems fresh coriander (optional)

Parantha dough:

  • 2 cups wheat flour (chapati flour)
  • little more than 1/2 cup water
  • Extra flour for cooking

Recipe:

Preparing the stuffing:

  1. In a blender or grater, mince the cauliflower, onion and green chilies very finely.
  2. Put them in a bowl and add all the dry spices. Put aside.

Preparing the dough:

In a large bowl, put the flour and start adding water and knead it till it is soft and smooth. The more you knead, the better the parantha turns out.  Once the dough is ready, leave it aside for 10 minutes and let it rest.
(I use a KitchenAid mixer since I make more than one batch.  If you’re doing the same, use the paddle extension as you would for making any kind of dough.)

Making the paranthas:

  1. Take the dough and roll it in a ball the size of a golf ball.
  2. Flatten the ball with a rolling pin into a disc with a diameter of around 5 inches.
  3. Add the stuffing (double the size of the golf ball) to the center of the disc and gather the edges firmly.  Flatten it using your hands.
  4. Dip the stuffed roll in the dry flour and flatten it with the rolling pin till it is thin and even from all sides.
  5. Heat the tava or pan on the medium heat.
  6. Once hot, place the parantha on the tava.  Once you see some bubbles, turn it to the other side.  Put some clarified butter and make it golden brown and then turn the sides and repeat the process.

Serves: 3 people (2 paranthas each)

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