Winter Delight: Gobi Parantha Recipe

Ingredient

 

½ tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
½ tsp aamchur
½ tsp salt
1 inch ginger, grated Gobi parantha recipe
2 chilli, finely chopped
 

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2 tbsp coriander, finely chopped
!for dough:
2 cup wheat flour
½ tsp salt
½ tsp ajwain
water, for kneading
oil, for roasting

 

 

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Firstly, grate ½ gobi coarsely. In a bowl take 2 cup grated gobi. Add ½ tsp garam masala, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp aamchur and ½ tsp salt.

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Also add 1 inch ginger, grated, 2 chilli and 2 tbsp coriander. Mix well making sure all the spices are well combined. 

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Further to prepare the dough, in a large bowl take 2 cup wheat flour, ½ tsp salt, ½ tsp ajwain and mix well. Add water as required and knead to smooth and soft dough.

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Now pinch a ball-sized dough and roll about 4 inches in diameter. Place a ball-sized prepared gobi stuffing in the centre. Take the edge and start pleating bringing it to the centre. 

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Also, join the pleats together and secure tight pinching off excess dough. Roll wheat flour paratha, cook on tawa, flip, brush oil/ghee, flip, and cook both sides. 

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Serve hot Gobi Paratha with sauce, raita, or pickle.

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