Gobhi Paratha
Time breakdown
Ingredients
- Cauliflower, grated
- Ginger and green chilli
- Ajwain, coriander, red chilli
- Salt
How to Make Gobhi Paratha
- 1
Knead the Anveshan Khapli Atta into a soft dough and rest.
- 2
Squeeze the grated cauliflower dry and mix with ginger-chilli, spices and salt.
- 3
Stuff, seal and roll gently into parathas.
Tips for the Best Gobhi Paratha
- ✓Salt the grated gobhi, rest, then squeeze out the water — wet filling tears the paratha.
- ✓Add salt to the filling just before stuffing so it doesn't release more water.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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