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Gobhi (Cauliflower) ka parantha Recipe

Recipe By Chatoreswad

This is must prepared parantha prepared in winters in every punjabi family. Raw grated cauliflower mixed with spices, finely chopped ginger and dhaniya patti. Thease Paranthe are prepared in whole wheat flour dough.

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30minstotal
30m.total
Gobhi (Cauliflower) ka parantha
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Ingredients for Gobhi (Cauliflower) ka parantha Recipe

  • 1/2 Cup Wheat flour
  • 1/2 Cup grated Cauliflower
  • 1/2 Tsp Finely chopped ginger
  • 1 Pieces Finely chopped green chillies
  • 1/2 Tsp jeera
  • 1/4 Tsp garam masala
  • 1/4 Tsp ajwain
  • 1/4 Tsp black pepper
  • 1/2 Tsp salt
  • As Required oil
  • 0.13 Tsp red chilli powder (*optional)

Directions: Gobhi (cauliflower) Ka Parantha Recipe

  • STEP 1.First Rinse the head of cauliflower very well before this check worms and insects in gobhi. i usually give hot and saline water bath to cauliflower.
  • STEP 2.Try to wipe dry the cauliflower with kitchen towel or cut it into big big florets and spread it on kitchen towel for few minutes around 10 minutes. all excess water in florets comes out in this way.
  • STEP 3.meanwhile prepare the dough put wheat flour in big bowl add 1/4 tspsalt and 1/8 tsp of ajwain with 1tsp of oil and knead the soft dough of parantha with small batches of water. if you add excess water in dough it becomes sticky so its always advisable to add water in little qty at a time. cover the doufg and put it on rest for 20 minutes.
  • STEP 4.prepare filling by grating the cauliflower with fine grater otherwise pranthas will break up while rolling.
  • STEP 5.Add all spices ginger chillies and dhaniya patti. Tip Always add salt when you are ready to roll out the parantha
  • STEP 6.Take out 2 small lemon size balls from dough dust them both with some flour on the rolling board and roll out both balls in the daiameter 0f 3-4 inches with rolling pin
  • STEP 7.Top grated caulilower filling on one circle and cover this with another circle and seal the edges with fingers . its the easiest method to roll stuff parantha if u r begginer in this .dust some flour over it and roll out in the diameter of 6-8 inches
  • STEP 8. otherwise take ball size dough roll out in dia of 3-4 inches fill the filling and seal the edges with hands and rollout in round shape
  • STEP 9.Put the paranther over hot tawa on medium high flame filp the parantha after 30 seconds with spatula and drizzle some oil over it and spread it with spatula over entire parantha filp the parantha after anoither 30 seconds and repeat the process.
  • STEP 10.Keep the parantha back anf froth few more times till the desired crispiness of parantha it will take aound 2-3 minutes.
  • STEP 11.serve it hot with butter and curd.
Nutrition
value
292
calories per serving
1 g Fat10 g Protein58 g Carbs6 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    10g
  • Carbs
    58g
  • Fiber
    6g

MacroNutrients

  • Carbs
    58g
  • Protein
    10g
  • Fiber
    6g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    3mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    < 1mg
  • Phosphorus
    130mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Chatoreswad