GOBHI PARANTHA RECIPE - Paranthas Recipes

Knead together

3 cups whole wheat chapati flour (atta)a little over 1 cup watersalt to taste until a pliable but non-sticky dough is formed. Let it rest in a covered, oiled bowl for atleast 30 minutes. (If refrigerated, it can stay this way for a day or two).

For the filling,

toast on the stovetop or microwave 1/2 tsp cumin seeds and1/2 tsp dried pomegranate seeds (anardana) until aromatic and toasted - about 20-30 seconds in the microwave on HIGH.

Then powder them in a mortar and pestle

The dried pomegranate seeds (anardana) lend tartness. If you don’t have it, use 1/2 tsp lime juice.

Put in a microwave-safe bowl 2 cups very finely minced or grated cauliflower florets

salt to taste

1/4 tsp turmeric powder

/4 tsp cayenne chilli powder (or to taste)

1/2 tsp coriander powder

1/2 tsp grated ginger

Method:

Microwave on HIGH for 5-6 minutes until the florets mash easily when pressed with a fork.

Add the cumin-anardana powder and mix.

Add 2 tablespoons finely chopped cilantro1 finely minced green chilli and mix it together.

Let it cool a bit.

Divide the dough into 12 equal portions and roll them into balls.

Dust each with flour if necessary. Likewise, divide the filling into 12 equal portions.

Roll out each ball of dough to a circle about 3 to 3.5 inches in diameter.

Make it a bit thicker in the middle Place it in your hand like a cup, put the filling in, and pinch and seal the edges.

Roll out each stuffed ball of dough lightly into a disc about 10 inches in diameter, taking care not to break the dough. If it does tear, stick a small piece of dough on the tear to seal it.

Toast one side on a hot cast iron or metal pan on medium-high heat until it gets a few brown spots, add1/ tsp oil/ghee (clarified butter) turn it to the other side, and toast with another1/4 tsp oil/ghee.

Press down with the spatula gently for even cooking on the edges. Make all the parathas this way. Store them stacked one upon the other in foil or in a kitchen towel.