Pan baked Indian Bread with stuffed Cauliflower
Serving 4 persons
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients For dough
|3 Cups||Wheat flour ( Whole or regular)|
| ||Water to kneed the dough for prantha|
Ingredients for filling
|250 Grams||Cauliflower florets washed dried|
|1 Teaspoon||Garam Masala|
|1 Teaspoon||Coriander Powder|
|2 Tablespoons||Finely Chopped Green Coriander|
|1 Tablespoon||Chopped Green Chillies|
|1 Tablespoon||Pomegranate Powder / Mango Powder|
| ||Salt To Taste|
In a large pan take dough and add salt to it kneed it adding water to it. Dough should not be too soft or too hard to roll. Just as you make for regular chapatti.
In a bowl grate cauliflower florets add green chillies, coriander leaves, salt, ajwain and mango/ pomegranate powder and mix it well.
Make a ping pong size ball and roll it 4 inches and put a tablespoon of cauliflower mixture on to it and close it to ball carefully pulling it from 4 to 5 corners of the rolled dough.
Dust it with flour and roll it 8 to 9 inches.
Heat tava or griddle and cook parantha from both sides at medium flame. Rub oil to both sides and cook it for another few seconds
Cook all the paranthas following the same step.
Serve parantha with yogurt, butter and pickles.
Ghobhi prantha, Gobi prantha, Gobhi parantha, Gobi parantha