Cauliflower is a super food – it’s low on fat and carbohydrates and rich in natural fiber, folate and vitamin C. Apart from all that, it also tastes great. This is my recipe for quick gobi parantha made with a filling that is totally without any complex cooking. This recipe makes about 12 paranthas.
What you need:
Cauliflower (florets), 3 cups
Whole wheat flour, 21/2 cups
Green chillies, 3
Red chillies, 1
Coriander leaves (roughly chopped), 1/2 cup
Water (for mixing the dough), 3/4 cup
Oil, 2 tablespoons
Salt to taste
For the dough:
This is a simple roti dough. Mix the flour with the water and knead till the dough comes together. Make sure the dough is not too wet or the filling will break through the dough while rolling out the paranthas.
For the filling:
Mix the cauliflower florets, chillies and coriander in a food processor (or a dry grinder). Grind to make a rough mix. Do not grind it to make a mushy paste – you still want to be able to see small pieces of cauliflower. Heat a teaspoon of oil in a non-stick kadhai/wok. Add the cauliflower mixture to the kadhai and stir. Add the salt and mix well. The idea here is to cook for about 10 minutes till the mixture is relatively dry. Set aside to cool.
To make the parantha:
Divide the dough into small balls – size of a large lemon. Roll out the ball of dough to make a small circle (about 2.5cm in diameter). Place a tablespoon of the gobi mixture in the center of the dough and collect the sides of the dough to make a sack. Pinch the dough together at the top, sealing the gobi mixture inside the sack. Pinch off the excess dough and flatten the sack with your palm. Sprinkle some dry flour on the surface you are working on to prevent the dough from sticking. Roll out gently till the parantha is about 5-6cm in diameter. If the dough breaks and the filling pokes out, dont worry – just sprinkle some dry flour on the tear and continue to roll.
Heat a griddle and put the parantha on it. Wait for a minute and turn over. Spread a few drops of oil on the surface and turn over till cooked. You can see bubbles appearing on the surface. serve hot with mint chutney and / or raita.