Cheesy Gobi Stuffed Parantha

Cheesy Gobi Stuffed Parantha - Plattershare - Recipes, food stories and food lovers
Cheesy Gobi parantha is a fusion food which Is twisted version of cheesy gobi parantha.
4.40 from 5 votes
Print Pin
Advertisement
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: Breakfast, Fast Food, Fusion, Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 2 cup Stuffing grated with hand grater for couliflower
  • 1/2 tsp Cumin Seed jeera
  • 1/2 tsp Redchilli Powder optional redchilli powder
  • 1 Green Chillies chopped
  • 2 cup Coriander chopped
  • 1/2 tsp Salt or as per taste
  • Desi Ghee or oil oil
  • 4 cubes Cheese
  • 1 cup whole wheat flour or dough for dough
  • to Water or dough knead the dough
  • 1/2 tsp Salt or as per taste
  • 1/2 Ajwain tspn
Advertisement

Instructions
 

  • Mix flour, salt water and ajwain together to make a soft dough (add water as needed). Set the dough aside to rest for 5-10 mins.
  • Preparing stuffing:- Cut the couliflower in big florets . And boil 1 litre of water, add one teaspoon salt to it Now switch off the flame dip the coluliflower floret in salted hot water for 2 mins. Drain the water.
    Cheesy Gobi Stuffed Parantha - Plattershare - Recipes, food stories and food lovers
  • Now grate the couliflower with hand grater. Do not use food processor. Squeeze the cauliflower take out as much water as possible. Add all stuffing ingredients together, mix it well.
  • Making the Paratha Take dough as you take for normal chapati. Roll it into a small circle. Place 3-4 tespn of stuffing in the center, grate cheese over it. To wrap, pull the edges of the rolled chapati
  • Heat an iron skillet tawa or medium high heat. Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.Keep the sealed side of the filled ball on top.Roll the ball with a light hand into circle(like normal chapati)
  • If the dough sticks to the rolling pin or rolling surface, dust with dry flour. Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over.
  • After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
    Cheesy Gobi Stuffed Parantha - Plattershare - Recipes, food stories and food lovers
  • Repeat for the remaining parathas. Keep all the paranthas seprately, so they don’t get soggy.

Please appreciate the author by voting!

4.40 from 5 votes
Advertisement

Manisha Lalwani
Manisha Lalwani

No comments yet

Leave a Reply