Gobhi and Garlic Parantha

Name: Gobhi and Garlic Parantha
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 medium-sized cauliflower, grated; 1 teaspoon grated ginger; 1 teaspoon coriander powder; 1 teaspoon dry mango powder; 1 teaspoon carom seeds; As Per Taste Salt; 1/2 teaspoon red chilli powder; 1 chopped green chilli; Handful coriander leaves; 1 small onion chopped; 2 tablespoons Desi ghee; 2 cloves garlic roughly chopped; For Parantha Dough-; 1 cup whole wheat flour/ atta; 1 teaspoon desi ghee; 1 pinch salt; As required Water; 1/4 cup atta for dusting

Harneet Kour @khiyal

Who doesn't love paranthas? If taken in the right quantity and cooked the right way, there is no power-packed breakfast than this. Try this Gobhi parantha with the smokiness of garlic. #HBC #gobiparantha #parantha #indianbreakfast #indianrecipes #cookpadindia

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Ingredients

45 minutes

4 people

1 medium-sized cauliflower, grated
1 teaspoongrated ginger
1 teaspooncoriander powder
1 teaspoondry mango powder
1 teaspooncarom seeds
As Per TasteSalt
1/2 teaspoonred chilli powder
1chopped green chilli
Handfulcoriander leaves
1 small onion chopped
2 tablespoonsDesi ghee
2 clovesgarlic roughly chopped
For Parantha Dough-
1 cupwhole wheat flour/ atta
1 teaspoondesi ghee
1 pinchsalt
As requiredWater
1/4 cupatta for dusting

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Steps

45 minutes

1

In a bowl, add atta, salt and a teaspoon of desi ghee. Add water, as required. Knead till you get a tight dough. Cover and place it in the fridge for 15 minutes.
2

On a plate add grated cauliflower, grated ginger, carom seeds, salt, red chilli powder, coriander powder, dry mango powder, chopped onion, chopped chillies and chopped coriander. Mix everything well. Keep aside
3

On low flame, heat a pan.
4

Take a medium-sized dough, and with a rolling pin make a chapati. Similarly, make another.
5

Brush it up with desi ghee and 1 1/2 teaspoon of gobhi mixture. Place the other chapati on top and pat with your fingers. To flatten it more, use a rolling pin softly dusting atta in between.
6

Place the parantha on the pan. When the parantha is just half-cooked, put chopped garlic cloves and apply desi ghee. Toss it to the other side carefully.
7

Brush this side with desi ghee and cook till the parantha is nicely done.
8

Serve hot on a plate with your favourite pickle, butter, and curd.