(Timing is critical here. I eat it for dinner though and it’s always a hit!

I keep trying each one of your recipies and follow the instructions to each drop of water !..I love your presentation and user friendlyDear Manjula Aunty, I have very recently discovered yr website while searching for a recipe of gobi paratha. can i plz have a suggestion for a best blender for south indian recepies.Don we need to cook the gobi, or will it get cooked only when we cook the parathas?Meena, since the gobhi is finely grated there is no need to pre-cook it.

Thank you for sharing them. Add 1 tsp oil.

Apply equal pressure while rolling so the paratha turns automatically. I’m going to try it out right now!Thank you I will try one of them this time..Looking forward to your new recipes!Does the cauliflower need to be cooked before being added to the other ingredients?Hi Swarupa, Ajwain is a spice also known as carom seed.Can u please tell me which type to shredder to buy for shredding cauliflower.Can u tell me the name of the shredder like philips or kenwood to shred cauliflower which you showedI like to make stuffed parathas. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.Repeat for the remaining parathas.

Happy Cooking !! Repeat steps 2 to 8 to make 5 more  | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | https://www.tarladalal.com/Gobi-Paratha--Punjabi-Gobi-Paratha-30915rhttps://www.tarladalal.comGobi-Paratha--Punjabi-Gobi-Paratha-30915r Hi, Do try more and more recipes and let us know how you enjoyed them.

Gobi Paratha Easy and quick recipe in Hindi by Masterchef Sanjeev Kapoor and Nisha Madhulika Fans Made recipes and step by step videos.

https://www.tarladalal.comGobi-Paratha--Punjabi-Gobi-Paratha-30915rhttps://www.tarladalal.comGobi-Paratha--Punjabi-Gobi-Paratha-30915r Hi Satish, You inspire me to cook more often (which was not the case) hi,aunty manjula this is my first time to see ur site im very interisting to laern your recipe..my husband and me..love your paratha gobi….thanks u very much….fr.philippines Tried this one too..very yummy ! IngredientsCombine all the ingredients in a deep bowl and knead into a soft dough using approx.

Cool the parathas on a wire rack so they don’t get soggy.Manjula's Kitchen is your home for Indian Vegetarian Recipes and delicious Cooking Videos. Do try more and more recipes and let us know how they turned out. Reviews It is websites like yours that are helping me learn and enjoy Indian home cooking.

Pls let me know.I have recently married and this site is very useful for me..I have tried ur receipe it is so tasty.May i know where i can get the the machine u have used for shredding the califlower to small pieces.The video for this receipe is not working? Are you boiling it in water or cooking it in any manner before shreadding it?Hi Vani, I see your reply to Aunty above. This is the first time they looked and tasted good.

Reply.

(Timing is critical here. Very, very tasty.Instead of making the dough with the flour, then rolling and filling with the cauliflower mixture, I did the following:I put the filling in a bowl, then added the flour and salt directly into the same bowl.

Thanks for the clear explanations. To make extra smooth Ginger specially for its effects on stomach.hi manhulaji, i never make gobi parata its very easy . |  Web Design by Roll one part of the dough into a three inch circle. Re-heat in a skillet or toaster oven.Therefore, besan is a welcome addition to our beloved paratha, and all the ‘masala’ from our regular spices make it more fun to eat, right at the start of the day.

Crunchy and with a fresh flavour of grated cauliflower, these paranthe are winners. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).Heat an iron skillet or heavy skillet on medium high heat. Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.Shred the cauliflower using a shredder (electric or manual).
Cover the dough with a muslin cloth or a plate and keep aside for 15 minutes. My husband and I LOVED IT!! Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. We are very happy to know you have loved the recipe. Press with a spatula and cook on both sides using ghee until the

We use cookies to ensure that we give you the best experience on our website. After the paratha was done on both sides, I just brushed some coconut oil on one side of the paratha. gobi paratha | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha |  gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | gobi paratha | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha |  Test by sprinkling it with a couple of drops of water. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.

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