Gobi ke Paranthe ... It is very popular, spicy and delicious paranthe . Serve hot with curd and Pickle.
Gobi Parantha is difficult to prepare because most of the time Gobi has moisture inside it which makes it difficult to stuff the parantha uniformly and properly without breaking it from the corners while rolling the stuffed dough.
Here is the different way of making Gobi Parantha. No sticky mixture, only perfect Gobi parantha recipe
Ingredients
1/2 half medium size Cauliflower or gobi
1 1/4 tbsp corn starch
1 tsp oil
1/4 tsp cumin seed
A pinch of Asafoetida (hing)
1-2 finely chopped or grated green chili
1 tbsp finely chopped or grated ginger
11/2 tsp salt or as per taste
1/2 tsp Mango powder
1/8 tsp garam masala
1/4 cup finely chopped cilantro
Wheat dough for Parantha
Oil for cooking
Method :-
Wash the cauliflower then Grate the cauliflower in a bowl . Add green chili , ginger and corn starch. Mix well.
Take a pan ,add oil . When the oil is hot add cumin seed, when it cracks then add hing. Add cauliflower mixture. Add salt,Mango powder, Garam masala and mix well. Stir for 6-8 minutes on medium gas or until cauliflower mixture become dry.
Add cilantro and mix well. Turn off the gas and keep it for cool down.
Now knead the dough like any normal parantha dough.
Now Make the parantha.
Heat Tawa or skillet for cooking the paranthas.
Take a normal ball from dough. Divide into two equal part . Roll it one by one . It will be good if size is equal for both part.
Spread the cauliflower mixture on the one part. and cover it with another part. Press it gently .
Sprinkle some flour over it and and roll it lightly. (Don't force on the rolling pin and don't too much roll).
Then cook the parantha on the skillet on medium gas until it become crispy .
Tips :-
1) Dough Should be soft (Neither sticky nor firm)
2) While stuffing , mixture should be cool down.
Gobi Parantha is difficult to prepare because most of the time Gobi has moisture inside it which makes it difficult to stuff the parantha uniformly and properly without breaking it from the corners while rolling the stuffed dough.
Here is the different way of making Gobi Parantha. No sticky mixture, only perfect Gobi parantha recipe
Ingredients
1/2 half medium size Cauliflower or gobi
1 1/4 tbsp corn starch
1 tsp oil
1/4 tsp cumin seed
A pinch of Asafoetida (hing)
1-2 finely chopped or grated green chili
1 tbsp finely chopped or grated ginger
11/2 tsp salt or as per taste
1/2 tsp Mango powder
1/8 tsp garam masala
1/4 cup finely chopped cilantro
Wheat dough for Parantha
Oil for cooking
Method :-
Wash the cauliflower then Grate the cauliflower in a bowl . Add green chili , ginger and corn starch. Mix well.
Take a pan ,add oil . When the oil is hot add cumin seed, when it cracks then add hing. Add cauliflower mixture. Add salt,Mango powder, Garam masala and mix well. Stir for 6-8 minutes on medium gas or until cauliflower mixture become dry.
Add cilantro and mix well. Turn off the gas and keep it for cool down.
Now knead the dough like any normal parantha dough.
Now Make the parantha.
Heat Tawa or skillet for cooking the paranthas.
Take a normal ball from dough. Divide into two equal part . Roll it one by one . It will be good if size is equal for both part.
Spread the cauliflower mixture on the one part. and cover it with another part. Press it gently .
Sprinkle some flour over it and and roll it lightly. (Don't force on the rolling pin and don't too much roll).
Tips :-
1) Dough Should be soft (Neither sticky nor firm)
2) While stuffing , mixture should be cool down.
If you like it please like my page as well
No comments:
Post a Comment