Gobhi ke Paranthe /गोभी के परांठे /Cauliflower stiffed pan fried Indian Bread

Gobhi Paranthas /Cauliflower Paranthas 

Cauliflower /गोभी /फूल गोभी is a versatile vegetable which can be cooked in multiple ways. Bake it, fry it, stir fry it, add it to pulav, vegetable Biryani make regular aloo-gobhi/Gobhi-Marar / mixed vegetable and cauliflower parantha /गोभी पराठा to name few.

Preparation Time : 15 - 20 minutes 

Cooking Time :10 minutes each parantha

Servings : Makes 6 Paranthas (depends upon size) 

Nutritional value of Parantha(approx.): (for one parantha divide the total value with the number of Paranthas made from the ingredients given below) 

Energy : 775 cal

Fats: 50 gm (depends on the oil and amount of oil used) 

Carbs: 135 gm

Dietary Fibers : 25gm

Sugars: 15gm

Proteins : 30 gm

Sodium : 245mg

Potassium : 750mg

Vutamins C, K, B6

Other minerals: very rich source of Calcium 

Ingredients Required for Making Gobhi Parantha :

For Stuffing:

• Gobhi (Cauliflower without leaves) : 750 gm 
• Fresh green Criander : 4-5 sprigs 
• Green chili : 1
• Ajwain(Carromseeds):1 Teaspoons 
• Garam masala:1 Teaspoon 
• Turmeric : 1/2 Teaspoon 
• Cooking oil : 2 Teaspoons 
• Salt : 11/2 Teaspoon or to taste 

For Dough:

• Whole-wheat flour :100 gm
• Refined flour (मैदा) : 20-25 gm(optional) 
• Salt :1/2Teaspoon 
• Cooking oil : 2 Teaspoons 
• Water : 50 ml approximately 

Cooling oil /Ghee will be required for making Paranthas. 

Directions for Making Gobhi Paranth:

Step 1: Making Stuffing:

• Wash cauliflower (गोभी). 
• Grate cauliflower finely. 
• Wash, drain fresh coriander leaves and chop them. 
• Chop green chilli. 
• In a bowl mix: 

1. Grated cauliflower 
2. Ajwain (Carrom seeds) 
3. Chopped green chili 
4. Chopped coriander leaves 

• Heat two teaspoon cooking oil in a thick bottom cookware. 
• Add the mixture of grated cauliflower in hot oil and stir the mixture. 

• Add 

1. Turmeric 
2. Garam masala 
3. Salt 

• Mix nicely 

• Cover and cook for 2-3 minutes, stirring and mixing two three times. 

• Switch off the heat. 
• Check for salt /spiciness. Adjust as per requirement. 
• Let the sautéed mixture cool. 
• Store it for future use or make stuffed parantha. 

Step 2: Making Dough:

• In a kneading plate take :

1. Whole wheat flour 
2. Refined flour 
3. Salt 
4. Oil /ghee 

• Mix nicely. 
• Add water in small portions and mix and knead to make a soft pliable dough. 
• Do not add all water at one go. Add in small portion while kneading. If required add more water. The dough should be soft pliable not hard. 

Making Parantha:

• Heat Tawa /flat thick cooking plate. 
• Divide the dough to 6-8 portions. 
• Make ball of one portion. Using fingers shape the ball of dough to a cup. 

• Fill 4-5 teaspoons stuffing in it. Press the stuffing bit and close the edges nicely. 

• Sprinkle little flour on rolling board, place the stuffed ball of dough on it, sprinkle little flour on the ball and gently roll with the help of rolling pin to required size. 

• Place the rolled paratha on hot Tawa. Keep heat medium. 

• After just two minutes it will change color. Flip over with the help of Flat laddle. Cook on the other side also for a minute or so. 

• Apply 1/2 teaspoon ghee /oil on one side flip and cook, repeat the same with other side. 

• Crisp from outside juicy from inside Gobhi parantha is ready to be served and enjoyed with curd /raita /chutney or a dollop of butter. 

Gobhi Paranthas /Cauliflower Paranthas 

Alternately instead of making a cup with fingers and filling the cup with stuffing, roll the dough ball to small flat round, place the filling on it, spread the stuffing and gather the edges and seal them. 

Roll it to required size and cook like explained above. 

Tips :

• Cauliflower should be grated very fine else covering of paratha will start tearing off while rolling. 
• Dough should be soft, else cover of parantha will tear and stuffing spill while rolling 
• Cooking of stuffing should be done on low to medium heat with stirring to make sure it does not get stuck to bottom of cook ware and get burnt. 
• Press the parantha while cooking after applying ghee /oil to make it crispier. 

Suggested Variations :

• Refined flour /maida gives nice texture to parantha. If needed it can be replaced by whole wheat flour or corn flour. 
•  the amount of oil to 5-6 teaspoon while cooking the stuffing, and avoid applying oil while parantha is cooking on Tawa. The oil from stuffing will enough to make it crysp and reduce the amount of calories and fat per parantha.