The most favourite comfort food for many is dal khichdi but that doesn’t take away from the fact that many love parathas for their versatility. Actor Neena Gupta is no different. Recently, she shared a glimpse of starting her day with gobhi paratha. “Good morning with gobhi paratha,” wrote Neena on her Instagram Stories.
Taking a leaf out of her delectable start to the morning, we decided to know more about the delightful meal and whether there’s more to its nutritional advantages than what meets the eye.
But before that, here’s the classic recipe from chef Sanjeev Kapoor.
Ingredients
Cauliflower, grated 1 cupWhole wheat flour (atta) 1 1/2 cups for dustingSalt to tasteOil 1 tablespoonFresh coriander leaves , chopped 1 tablespoonGreen chillies, chopped 1/2 teaspoonGinger , chopped 1/2 teaspoonRed chilli powder 1/2 teaspoonTurmeric powder 1/4 teaspoonGaram masala powder 1 teaspoonCarom seeds (ajwain) 1/2 teaspoonGhee for bastingYogurt to serveGreen chutney to serveMango pickle to serve
Method
*Take whole wheat flour in a bowl, add salt and 1 tablespoon oil and mix well. Add sufficient water and knead into a semi-soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.*To prepare the stuffing, take grated cauliflower in another bowl, add coriander leaves, green chillies, ginger, salt, red chilli powder, turmeric powder, garam masala powder and carom seeds and mix well.*Divide the dough into equal portions. Shape each portion into a katori, stuff it with cauliflower mixture, gather the edges together, and press to seal. Roll them into balls and flatten them slightly.*Coat each stuffed ball with dry whole wheat flour and roll out into semi-thick discs.*Heat a non-stick tawa. Place each parantha on it and roast for ½ minute. Flip, spread some ghee on top and flip again. Spread some ghee on the other side too and cook, turning sides, till both sides are evenly golden brown.*Halve the paranthas, arrange them on a serving plate and serve hot with yogurt, green chutney, and mango pickle.
Richa Anand, chief dietician, Dr LH Hiranandani Hospital, Powai, Mumbai said that the tasty and healthy flatbread boasts several helpful nutrients along with being a delightful meal option. “Cauliflower is a cruciferous vegetable that stands out primarily due to its wealth of vitamins, minerals, and dietary fibre. Essential for bone health, this vitamin C-rich fruit offers substantial amounts of vitamin K. Cauliflower’s antioxidants provide another means of shielding cells from injury and lessening the chance of chronic conditions. A nutritious and satisfying meal results from combining these nutrients within a paratha,” said Richa.
Neena Gupta’s breakfast diaries (Source: Neena Gupta/Instagram Stories)
Healthier gobhi paratha variations can be achieved with a few minor tweaks. “To increase fibre and nutrient content, try replacing refined flour with whole wheat flour when making paratha dough. Vegetables like carrots, spinach, or others can be grated and added to cauliflower to elevate the dish’s nutritional content by injecting greater fibre and micronutrient amounts,” recommended Richa.
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To reduce the intake of saturated fats, it is possible to diminish the amount of oil or ghee used while cooking parathas by utilising a non-stick pan or barely coating it. “In order to enhance flavour without an elevated sodium content, use minimal salt and try various spices and herbs,” Richa mentioned.
With these changes, you can indulge in the savoury tastes of gobhi paratha and concurrently prioritise a healthier, well-balanced diet, added Richa.
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