Paranthas have always been one of my favourites and something that I often make at home. Parathas could have a lot of variety depending on what stuffing you choose. Aloo, gobi, muli, carrot, cabbage, paneer, chana dal......the possibilities are endless. At least once a week I make parathas as a healthy lunch for my daughter to take to school. It's easy and tasty and if one is calorie conscious, we could do the parathas with minimal oil usage too. Making the dough and stuffing on the previous evening, makes it really easy and fast for the following morning preparation for breakfast or packing lunch. Sharing my version of gobi parantha recipe today. :)
Ingredients: Makes around 7-8 parathas
1. Wheat flour( aata) - 2 cups
2. Salt to taste
3. Oil/ghee to taste
4. Medium sized Cauliflower- nicely washed and cut into small florets
5. Potatoes- 2 boiled, peeled and mashed
6. A pinch of jeera, awain, black Jeera, saunf
7. Half tbs of turmeric, garam masala and red chilli powder
8. chopped coriander leaves- 2 tbs
9. kasuri methi leaves- a pinch
8. chopped coriander leaves- 2 tbs
9. kasuri methi leaves- a pinch
Method:
1. Combine aata, salt and enough water & knead into a soft smooth dough. Divide it into equal sized balls. Keep it aside.
2. In a kadai take 2-3 tbs of oil and once hot add the jeera, ajwain, black jeera and saunf. Once it starts sputtering add the cut cauliflower and stir well. Cover and cook for a few minutes and then add the spices. It wouldn't take more than 15 mins for it to cook. Once cooked, switch off the flame and add the coriander and methi meaves. Keep it covered and let this mixture cool. Once cooled add the mashed potatoes and mix it well.
3. Roll out one portion of the dough into a small circle. Place a large tbs of the stuffing into the centre of this circle and bring the sides of the circle to the centre and seal them together. Flatten this stuffed ball again using enough wheat flour for dusting, and roll it out carefully, ensuring that there are no cracks and holes in the rolled out parantha.
4. Once rolled out, cook on a hot griddle/ tawa using oil/ ghee as per your taste, until both sides are golden brown and nicely done.
5. Repeat the process with the remaining dough.
enjoy the yummy parathas with some pickle/ chutney/ curd...:))
3. Roll out one portion of the dough into a small circle. Place a large tbs of the stuffing into the centre of this circle and bring the sides of the circle to the centre and seal them together. Flatten this stuffed ball again using enough wheat flour for dusting, and roll it out carefully, ensuring that there are no cracks and holes in the rolled out parantha.
4. Once rolled out, cook on a hot griddle/ tawa using oil/ ghee as per your taste, until both sides are golden brown and nicely done.
5. Repeat the process with the remaining dough.
enjoy the yummy parathas with some pickle/ chutney/ curd...:))
Note: you can make paranthas with different stuffing like radish, carrots, potato, paneer etc in the same manner.
