Gobi Parantha is very famous Indian breakfast. I have used spring onions along with Gobi as stuffing. All age groups enjoy it a lot. The recipe is very simple any yummy. Serve hot with extra butter in winters along with chutney, sauce or curd.
2 cup cauliflower grated
1/2 cup spring onion chopped in a chopper
1 green chilly chopped
green coriander leaves chopped
1/4 tea spoon turmeric powder
1/2 tbsp refined oil
1/4 tea spoon cumin seeds
salt to taste
1and 1/2 cup wheat flour
1 tea spoon refined oil
cow ghee for shallow fry ( as per requirement )
Recipe : Add refined oil and salt to taste in wheat flour and knead a fine dough not very hard and not very soft.
Heat 1/2 tbsp oil in a non stick pan, add cumin seeds, when they crackle, add spring onions, green chilly saute, add salt to taste and turmeric powder, mix well.
Add cauliflower and saute for 2 minutes, turn off the gas and let it cool.
Add chopped coriander leaves in the mixture.
Now make medium balls of wheat dough and roll them on a rolling board, apply some ghee, fill the mixture, cover it from all the sides and roll it again with light hands.
Shallow fry on both the sides in ghee or butter till golden brown and crispy.
Serve hot with butter cube, chutney or ketchup.