Cook Cauliflower Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Cauliflower Parantha Bread
SHIVANI SINGHVI: I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Cauliflower Parathas, which is also known as Gobi Parathas. Now, let's start with the Cauliflower Paratha, add some salt, some red chilli powder to be sprinkled, some dry mango powder, carrom seeds, nice cumin seeds, dry coriander powder, and finally, coriander leaves. You mix everything together, nicely--it's all looking nice, and well mixed. Take some gram flour, knead, keep rolling with the rolling pin. Lay the mixture on the kneaded dough that has been rolled, spread it, and seal it nice and tight. Once it's sealed, we use the rolling pin, put some dry flour, start rolling the kneaded flour. It seems wet, we can apply some more dry flour to it, keep rolling it, and finally, it goes on the hot pan. A drop of oil, just to avoid it from sticking onto the pan, slowly and steadily, it starts roasting onto the pan. Use our cooking spoon, to turn over the paratha, use some more oil if you feel like it's sticking onto the pan, nicely keep pressing it on the pan, until it starts turning brown in color, just keep cooking, until it turns red and brown. And once it's done, add some butter to it, and it's ready to eat.
SHIVANI SINGHVI: I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Cauliflower Parathas, which is also known as Gobi Parathas. Now, let's start with the Cauliflower Paratha, add some salt, some red chilli powder to be sprinkled, some dry mango powder, carrom seeds, nice cumin seeds, dry coriander powder, and finally, coriander leaves. You mix everything together, nicely--it's all looking nice, and well mixed. Take some gram flour, knead, keep rolling with the rolling pin. Lay the mixture on the kneaded dough that has been rolled, spread it, and seal it nice and tight. Once it's sealed, we use the rolling pin, put some dry flour, start rolling the kneaded flour. It seems wet, we can apply some more dry flour to it, keep rolling it, and finally, it goes on the hot pan. A drop of oil, just to avoid it from sticking onto the pan, slowly and steadily, it starts roasting onto the pan. Use our cooking spoon, to turn over the paratha, use some more oil if you feel like it's sticking onto the pan, nicely keep pressing it on the pan, until it starts turning brown in color, just keep cooking, until it turns red and brown. And once it's done, add some butter to it, and it's ready to eat.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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