Gobi ke Paranthe

Lunch today, was simple fare. I decided on Gobi (Cauliflower) Paranthas with whipped curd and some tomato salad.

Ingredients (For the Stuffing):

  • Gobi/Cauliflower – 1 no (small sized, cleaned and grated)
  • Garlic – 4 to 5 pods (finely chopped)
  • Ginger – 1″ long piece (grated)
  • Coriander/Cialntro – a fistful (finely chopped)
  • Green Chillies (optional) – 2 nos (finely chopped)
  • Chilli powder, Garam Masala – 1 tsp
  • Jeera Powder – 1/2 tsp
  • Dhaniya Powder, Amchur Powder – 1/4 tsp
  • Salt – to taste

Procedure:

Note: To thoroughly clean the gobi, I normally cut into florets and soak in salted water for atleast 1 hour. This ensures that any worms in the gobi are killed and they normally float out to the water. I then drain out the water and pat the florets dry before grating them. This way, the stuffing does not get soggy and eases out the rolling of the paranthas.

  • Mix together all the ingredients for the stuffing and keep aside.
  • Prepare a dough with whole wheat flour, as you would for rotis/chappathis.
  • Take a small amount of the roti dough and flatten with a rolling pin.
  • Put some stuffing in the centre.
  • Draw the edges towards the centre to cover the mixtureย (like a potli).
  • Roll out to a thickness slightly more than that of your rotis. Too thick a parantha will not cook well and too thin will break/crumble easily. The trick is getting the thickness right.
  • Heat a griddle/tawa and cook the parantha on a medium flame. It usually takes longer than a roti/chappathi to cook well.
  • Use a generous amount of oil on both sides, to cook the parantha, else it wont get cooked well. (This is one reason why I dont make paranthas too often :().
  • In the meanwhile, take some thick curd, whip lightly so as to form a smooth texture. Add 1/4 tsp each of black pepper powder and jeera powder. Add salt to taste and some finely chopped coriander (optional).
  • Once the parantha is cooked, serve hot with the masala curd, some tomato slices and onion rings. Wholesome and delicious!

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13 responses to “Gobi ke Paranthe

  1. Hey another tip for turning out unsoggy ๐Ÿ™‚ gobi paranthas !! I dont add salt to the entire stuffing mixture… i add enough only for one parantha at a time… and the paranthas turn out quite crisp on the outside and yummily soft inside…

  2. Wow, yes…that sure would help. Thank you…will keep that in mind next time I make paranthas ๐Ÿ™‚
    I normally add the salt to as much stuffing as I would need for the paranthas Im making right then and leave the rest unsalted. On the other hand, doesnt adding the salt for each parantha stuffing separately become a little too tedious? ๐Ÿ˜›

  3. How I wish so much that I was there to eat up what you made… ๐Ÿ˜›

  4. Hey Mads..it came out very well..also the capsicum masala too..as one of ur friends suggested..not to add salt to filling n rather add for the paratha helped out really well..it was superb! all enjoyed it..

  5. We are foodies… so a little more trouble to turn out perfect paranthas is worth the effort, whatcha say ??!!! ๐Ÿ™‚

  6. It never struck me to grate the gobi for this parantha… I’ve always cut them into large pieces, microwaved it with little water until it gets soft and mashed it… this sounds much simpler… thanks for sharing ๐Ÿ™‚

    • You’re welcome! What happens when you cook them prior to stuffing them is, the parantha gets really soggy and makes it really difficult to roll out. Do try this…its definitely a lot easier.

  7. Hey! Cookcurry Nook is an awsome site!! ๐Ÿ™‚ Too tempting pics to resist! Made gobhi paranthas and your masala curds was a great idea!! Will try other recipies sooon!

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