Gobi Parantha
Gobi da Parantha is a mouthwatering Punjabi cuisine. It is stuffed with cauliflower and special spices .
| Ingredients | |
| Atta | 4 Cups |
| Grated Cauliflower (Gobi) | 2 Cups |
| Chopped Dhania Leaves | |
| Finely Chopped Green Chillies | 1-2 |
| Ajwain (optional) | 1/2 tbsp |
| Ginger finely chopped or grated | 1 |
| Salt | To Taste |
| Lal Mirch & Garam Masala | As per the Taste |
| Butter/Oil | For Frying |
Method:
- Make dough out of Atta, as you would do for any paratha/roti.
- Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in parantha.
- Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
- Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
- Spread it on the paratha and shallow fry over low heat.
- Turn it and again pour oil or butter on the other side.
- Cook on a low heat till golden brown.
- Serve gobhi da parantha hot with yogurt (curd) and your favorite chutney.
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