Thursday, November 6, 2008

Gobi ke paranthe

Gobi ke paranthe.... hmmmm the name itself makes the mouth water. This recipe is again gifted to me by my mother in law as she makes these awesome gobi ke paranthe with loads of love in each parantha she serves. It is usually a regular at my house and can be eaten for breakfast, lunch and dinner served along side with aam ka aachar and yogurt or with a glass full of buttermilk. Yummmmmmmmmmm!!!!


1 cup grated cauliflower
1 medium onion (finely chopped)- Optional
5-6 chopped green leaves
2 tbsp chopped coriander leaves
salt to taste
1 tsp cumin powder
1 tsp amchur or dry mango powder
Oil to fry the parantha
Whole wheat flour dough to stuff the cauliflower filling


In a mixing bowl add the grated gobi, coriander, green chilies, salt, cumin powder, amchur powder and mix well. You can add onions to the mixture as well, but I don't include them as my husband doesn't like them in his parantha.

From the whole wheat flour dough, take a small portion of the dough and shape it to a ball. Now roll the dough with the rolling pin, squeeze the water from the gobi filling as it would make the parantha wet and mushy and place in the the center of the rolled dough. Fold it from all sides and roll it between your palms again. Toss it in the dry flour and roll again to a round parantha. Heat the tava and when hot put the parantha to the tava and cook from both sides. Apply oil to both the sides of the parantha, press the parantha with a spatula so that it gets crisp and brown from both sides. Serve hot with a tea spoon of butter, acchar and dahi, or eat just like that with a glass of buttermilk.