GOBHI PARANTHA
Ingredients
1 small cauliflower, grated
Salt to taste
1½ cups whole wheat flour + for dusting
1 tsp oil
1 tsp red chilli powder
½ tsp chaat masala
½ tsp garam masala powder
2 tbsps chopped fresh coriander
1 green chilli, chopped
Ghee to drizzle
Pickle for serving
Yogurt for serving
Method
1. Add salt to the grated cauliflower and mix well. Set aside for 10-15 minutes.
2. Transfer the whole wheat flour in a bowl, add salt, oil and mix well. Add sufficient water and knead to soft dough. Set aside for 10-15 minutes.
3. Transfer the grated cauliflower on a piece of muslin cloth and squeeze out excess moisture. Transfer in a bowl and add red chilli powder, chaat masala, garam masala powder, salt, coriander, green chilli and mix well.
4. Divide the dough into equal portions and roll into balls, make a cavity in the centre and stuff with a portion of cauliflower stuffing. Seal the edges , dust some flour and roll into a thick disk.
5. Heat a nonstick tawa and transfer the prepared parantha, roast till underside is golden brown, flip and drizzle some ghee.
6. Flip and drizzle some ghee on other side too.
7. Serve hot with pickle and yogurt.
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