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Karva Chauth Sargi 03

Gobi Ka Parantha

If you are worried about too much of carbs in your aloo ka parantha so early in the morning, swap the potatoes with cauliflower. It will not only cater to your taste buds but will also keep you feeling full throughout the day with less calorie content than aloo ka paranthas.

Ingredients
  

  • Dough made out of whole wheat flour
  • 2 cups of grated cauliflower
  • 2 tbsp chopped coriander leaves
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped green chilies
  • 1 tbsp lemon juice
  • Salt to taste
  • Ghee as required

Instructions
 

  • Apart from the dough and ghee, mix all the ingredients to prepare the filling. Keep aside. Make equal portions of round balls out of the dough. Flatten out each ball one by one. Pinch the edges to give it a cup shape.
  • Fill it with the cauliflower mixture. Wet the edges of the dough and bring together to close the filling. Seal it well.
  • Roll out the stuffed ball as thinly as possible without tearing. From time to time, dip in dry flour.
  • On a pre-heated tawa (pan), place the rolled out parantha. Cook on low flame.
  • When the edges start lifting, make a trail along the outer edge of the parantha with some ghee. Put some on the surface as well. Once the paranthas are brown and crispy, serve with some chutney.