Gobi parantha recipe is very delicious and easy to cook. It is a North Indian cuisine that is generally cooked in Punjab. It is served with butter and curd. You can also have this parantha with pickle and a cup of tea. Let’s have a look at the recipe.
- 1 Grated Cauliflower (Gobi)
- 1 Finely Choped Onion
- 1 Finely Choped Green Chili
- 1 inch Ginger (Grated)
- 1/2 tbsp Red Chili Powder
- 1 tbsp Coriander Powder (Dhania Powder)
- 1 tbsp Cumin Seeds Powder (Jeera Powder)
- 1 tbsp Ajwain (Carom Seeds)
- Salt to Taste
Mix grated cauliflower, onion, green chili and all the spices.
Take a medium sized ball from the dough. Dust it with flour.
Now roll the dough ball with a rolling pin (belan) to make a disc of 4 inches. Place the stuffing in the center and start pleating bringing to center.
Sprinkle some flour and roll to of chapati size.
Heat the tawa and place parantha on it. Cook both sides of parantha by applying ghee or oil. Once parantha is roasted from both sides, it is ready to be served with butter or curd. Enjoy the authentic taste of parantha with the cup of tea.