Gobi Parantha - Cauliflower Flatbread
 
 
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Ingredients
  • ⅓ Cauliflower, remove the leaves and separate florets from stems
  • Salt to taste
  • Red chilli powder to taste
  • 3-4 Green chillies, chopped
  • 1-2 tbsp Amchoor (Dried mango powder) or khatai
  • 1 cup whole wheat flour plus additional for rolling
  • Oil for cooking
Instructions
  1. On a box grater, the side with smallest size, grate the cauliflower florets. Make sure you discard the stems. Once done, add salt, red chilli, green chilli and dried mango powder to it. Mix it and taste. Adjust seasoning. Make sure seasoning is correct because that is going to play the major role in your stuffed parantha. Keep it little spicy so you can get flavor after it gets covered with flour layer. Keep it aside.
  2. In a bowl, add flour and enough salt say 1-2 tsp to taste. Using warm water, mix it all together until it all comes together.
  3. Break into small 8 rounds.
  4. Put a flat skillet on gas at medium flame. Roll out one flour ball by using dry flour for rolling if it feels sticky. Keep it aside. Roll another ball the same way. Spread the stuffing mixture made earlier evenly over the rolled out flour. Cover it with the other rolled out piece. Make sure they hold together or using a rolling pin with very light stress, even it out so both the pieces along with stuffing in between kind of hold together. Gently transfer it to the skillet. Let it cook on one side for few minutes. Flip it and smear it with canola oil or ghee. Once the bottom side is little cooked flip and coat that side too. Let it cook till it gets nicely browned but not burnt. Repeat with others in the same manner.
  5. Serve with yogurt and pickle along with a hot cup of tea or coffee.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/gobi-parantha-cauliflower-flatbread/