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Home Dish Gobhi Paranthas: Punjabi Style

Gobhi Paranthas: Punjabi Style

Name: How to cook Gobhi Paranthas: Punjabi Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Gobhi Paranthas: Punjabi Style

Nothing much to talk about this extremely delectable dish & being Indians we’re all absolutely in love with it regardless of you’re a Punjabi or not…

Ingredient

Food ration :

6 Servings

Cooking time :

35 mins. Prep Time: 30-35 mins.

1.5 Cups

For the Dough: Whole Wheat Flour

To Taste

Water (RT): To Knead the Dough

1 Cup

Cauliflower Florets: Finely Chopped/Grated

1/4 tsp

Green Chillies: Finely Chopped

1/2 tsp

Fresh Coriander Leaves: Finely Chopped

1 tbsp (2 G)

Paste or Finely Chopped: Ginger-Garlic

1/2-1 tbsp

PanchPhoron Powder: Dry Roasted (Ideally, the Cumins, Coriander & Fennel Seeds are Dry Roasted & Powdered, to be used)- That’s my tweak- A Must Try

1 tbsp

Mustard Oil: Optional (Again, my tweak)

1/2 tbsp

Whole Wheat Flour: Lose, to dust the rolling surface while rolling them out

As Required

Ghee/Cooking Oil: To Fry the Paranthas (Ghee is highly Recommended though)

Cooking instructions

* Step 1

Firstly, in a large mixing bowl: Add in all the aforementioned ingredients for the dough, mix well with hands and then, pour in water gradually to knead it to a semi-soft dough- Coat with some more oil, cover it & set aside for at least 20-30 mins time before dividing it & rolling out

* Step 2

Now, wash the cauliflower well, divide it into half or as required (For the aforementioned quantity half of any standard sized cauliflower is more than sufficient)- Put it in a chopper to chop finely or the same can be done with the help of a grater too

* Step 3

In the same chopper add in the rest other veggies ie. onions, green chillies, a big clove of garlic and about an inch ginger pieces and chop it all finely- In another mixing bowl: Add in all these ingredients for the filling along with rest all other ingredients aforementioned, give it all a very good mix- Add in the salt to this mixture, at the end or just before you start rolling each one out & fry them- This would ensure that the filling remains dry enough

* Step 4

Since after adding in the salt to it, the mixture would slowly start releasing water, which in turn make our dough fillings soggy & it might be an issue while rolling them out as it’d tend to come out tearing the outer layer of the Parathas- FYI: While frying the Paranthas the mixture starts releasing water (which’s normal) since it takes sometime to fry each one of them- Use a tbsp of dry flour into the mixture, it’d soak all the moisture again, leaving it dry as before

* Step 5

Now, once the mixture is prepared, keeping it aside- Uncover & knead the dough once again for a couple of mins time & then, divide the same into a tennis ball sized portions, take one to work in with & cover the rest to remain moist & not become dry- Dust the work station/rolling platform with some lose wheat flour & roll it out a bit & form a bowl shaped structure & taking it into your palms now, fill in the prepared fillings inside it & then seal it well by pinching out the extra portions

* Step 6

Again, dust it well with some flour- Flatten it first by gently tapping it with your fingers and palms and then, roll it out gently without giving much pressure onto it- Roll each one out into about 1 cm. thick and into a moderate diameter of not more than 6” inch diameter else, if you roll it out too thin (which’s not possible also yet), it’d tend to break & all the fillings would tend to come out

* Step 7

Heat up a frying pan over medium flame: Fry it out like any other normal paranthas, apply ghee on each of the sides and fry until you get to see the brown spots on both the sides- Press the edges gently while frying else, the thickness is more than the normal ones hence, this is required & don’t rush to higher the flame in order to hasten the process, it’d not turn out good at all as the outer crust will be browned quickly wherein, the inside of it would remain uncooked still

* Step 8

Once done: Transfer each one of them into a pre-lined dish/plate to prevent it from becoming soggy quickly due to its trapped hot vapour inside and spoil its crispness quickly- Garnish it your own way, serve it piping hot absolutely with your choicest dips/curd raita/achar/sauces, etc. ENJOY THIS DELISH NOW-

* Step 9

Enjoy this year’s ‘Sargi & Karwa Chauth’ with this super delicious 🤤 dish with your family and friends & celebrate festival safely- Absolutely, fun-filled & joyful 👍🏻