Friday, 27 June 2014

Gobhi Pyaaz (Cauliflower & Onion) Paratha

Today I am sharing recipe of very common paratha that we make on daily basis –gobhi pyaaz parathas. But again the difference comes in the ingredients while making stuffed parathas, we all add or subtract few things according to our liking so here’s my version of gobhi pyaaz paratha. Next time when you are planning to make one, do try it with this set of ingredients and you might be surprised with new taste in your old stuffed paratha.


1 cauliflowers grated
1 bowl chopped onion
2 green chili chopped
1 teaspoon ginger chopped
1/2 small bowl coriander leaves
1 tablespoon salt
1 teaspoon red chili powder
1 teaspoon mango powder
2 cup wheat flour
4 tablespoon butter/ghee

Preparations of Dough

1.       In a wide bowl, add 1 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth dough
2.        Grease your hands with a oil and knead the dough well
3.       Cover and keep it aside for 15-20 minutes

Preparations of stuffing

1.       and with water and keep it aside for 5 minutes to drain out excess water
2.       After that crush with your hand to remove excess water
3.       In a bowl mix properly and then add 4.       Now your stuffing is ready

How to make paranthas

1.       Dust a little flour and roll out the dough in small circle
2.       Keep a tablespoon stuffing in the centre and gather all corners and seal the dough

3.       Press it gently to flatten the dough

4.       Dust a little flour and roll out the dough with gentle hands so the stuffing doesn’t come out

5.       Heat the tawa and place the rolled out dough

6.       When small bubbles start forming on the surface spread little oil and flip it over 

7.       Spread little oil on the other side and cook both sides till they are golden brown

8.       Remove from tawa and serve put little butter on it

9.       Now serve your hot paranthas with chutney or pickle

1.       Wash and dry everything before cutting and chopping so that there is no excess water in anything.
2.       Salt should be added just before making the paranthas as it will lead make gobhi mixture soggy if added before.

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