Gobi Paranthas (Cauliflower Paranthas)
Makes: 6 paranthas
Preparation time: 15 minutes. Resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians and vegans (use a vegetable oil to brush each side of parantha)
Serve piping hot with any curry. I’ve partnered them with bhindi and yoghurt here.
Ingredients:
200g chapati flour (I use white or medium chapati flour. Wholemeal chapati flour is also available)
120g finely grated gobi florets
1 clove garlic, finely grated
½ green chilli, finely chopped
¾ teaspoon salt
¼ teaspoon of haldi (turmeric)
¼ teaspoon garam masala
50 - 60ml water
Extra chapati flour for dusting and rolling out
butter/ghee/vegetable oil to brush each side of the parantha
Method:
Place the flour in a bowl, add the grated cauliflower, garlic, chilli and dry spices.
Mix the contents together until a crumb like consistency forms
Pour a small amount of water to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions (approximately 65 - 70g in weight). If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a round roti approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot