Gobhi Parantha (cauliflower parantha) is again a very famous and sought after delicious easy Indian Punjabi bread. It is a hot favorite for breakfast or lunch dinner too. Its is my all time favorite.
With little practice even for new cooks it is easy to cook gobhi Parantha, but it is not so, if you follow the right steps in the beginning. Slowly you get a hang of it, after a while it feels easy.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 20 mins 35 mins 2 Serving
Whole-wheat flour – 1 ½ cup
Gobhi (cauliflower) – medium head 1 ( washed, dried fully & grated or shredded)
Green chili – 1 (very finely chopped – without seeds)
Green coriander – 3 tablespoons (very finely chopped)
Onion – 1 small (finely chopped)
Cumin seeds – ¼ teaspoon
Salt per taste –
Red chili powder – ¼ teaspoon
Garam masala – 1/8 teaspoon
Anardana powder – 1/8 teaspoon
Water for kneading the flour
- In a large bowl knead the flour with water. Keep adding water little by little till the dough becomes one big lump. Then keep it aside covered for 5 minutes. While resting the dough ensure that the dough is not very dry.
- After that knead it for another 2-3 minutes to become very smooth and soft.
- Now grate or shred the gobhi (cauliflower) in shredder and add salt, red chili powder, garam masala powder, anardana powder, cumin seeds, green chili, onions & green coriander. Mix well to form an even filling.
- Take some dough and make a ball, pat it on both side with dry flour & flatten it with hands. Now on a rolling board with the rolling-pin make roll out the flattened dough to reach about 4-inch diameter.
- At this moment heat the tawa or the flattened pan or plain griddle.
- Now take a spoon full of filling and out it on this rolled out dough in the centre. Now close it from all sides and then roll again to make bigger round circle parantha. Do it with gentle hands, don’t put too much pressure or the filling will start coming out from different places.
- Now grease the pre-heated tawa with oil and place the stuffed flattened parantha bread on it, when the bubbles of air start to show and the color of the parantha starts to get darker on topside, grease the topside also with oil and after that flip the parantha.
- Now cook it by pressing gently with spatula on both sides, keep flipping and pressing on the sides and the center portion equally.
- When both the sides turn golden brown the parantha is ready. Don’t burn the paranthas, keep checking & maintaining the heat.
Note: The Gobhi Parantha can be served with curd, raita and pickles or any dry, semi dry or curry too.
My personal experience is that for aloo parantha the stuffing should be slightly less to retain the best taste but for gobhi parantha the stuffing should be more.
Picture courtesy: http://www.mapsofindia.com (nice pic)