Cauliflower is in season, and you shouldn’t deprive yourself of this treat.
Fried in ghee, topped with butter, and served with a side of pickle and curd–who doesn’t like paranthas?
This Indian dish has made breakfasts, lunches, dinners and snack-times more enjoyable than anything else. Whether its raining or depressingly hot or cold outside doesn’t matter when you have a few hot paranthas on your plate.
But there’s something about paranthas that makes them even more enjoyable (if that’s even possible). It’s the fact that they’re never, ever, boring. This is because parantha stuffings change with seasons in India.
So now that it’s cauliflower season, how about some gobi paranthas?
Here’s the easiest recipe, just for you to try out at home today.
For the dough
2 cups wheat flour
1 cup water
1/2 tsp salt
Ghee, for frying
For the stuffing
1/2 cauliflower head, grated
1 green chilli, finely chopped
1 tsp garam masala powder
Salt, to taste
1. Take the wheat flour and salt in a large bowl, and add water gradually to make a soft dough. Set it aside to rest.
2. Heat some ghee in a non-stick pan, and add the stuffing ingredients. Cook them for 15 minutes, or till they are cooked. Set the stuffing aside to cool.
3. Make some equal-sized balls of the dough. Roll two of them out into equal-sized discs. Place some of the gobi stuffing on one disc, spread it around a little, and place the other disc on top. Seal the edges with the help of a little water.
4. Heat a tawa and cook the stuffed gobi parantha till it’s golden-brown on both sides. Follow the process with the rest of the dough and stuffing. Serve hot with a side of pickles and curd.