GOBI PARATHA

in on Tuesday, October 30, 2012

Gobi paratha recipe-There are so many ways to make this gobi paratha ....Different people do in different ways...Even you all people know how to make this, still as a beginner, I made it this way.
DSC_0710            My brothers favorite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend,Sangeeta and did it today...So here you go my dear brother...:))

Ingredients

For dough
  • Wheat flour   - 1 cup
  • Maida           - 1/2 cup (optional)
  • Salt             - as needed
  • Oil               - 3 tsp
For stuffing
  • Cauliflower   -  1 big
  • Coriander leaves(chopped)  - 1/2 cup (can add less also)
  • Ginger(finely chopped)  -  3/4 tsp
  • Green chilly (chopped)  - 1(optional)    
  • Turmeric powder          - 1/4 tsp
  • Garam masala powder   -  1/2 tsp
  • Red chilly powder         - 3/4 tsp
  • Asafetida                    - a pinch
  • Cumin seeds                - 1 tsp
  • salt and oil as needed

METHOD

  • For dough : Mix wheat flour and maida with salt and oil,well.
  • Then prepare a soft dough by adding warm water to the flour(it should not be stiff but soft...) and keep aside.
  • Usually I prepare and keep the dough atleast for  half an hour.
For stuffing:
  • Grate the flower part of the cauliflower using a grater,as shown in the picture.
gobi 1
  • Keep ready the other ingredients required for the stuffing and heat a broad kadai.
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  • Add  cumin seeds,asafetida(not shown in pic),ginger,green chillie in order.Fry for a minute.
  • Then add the grated  cauliflower,fry for a minute and add turmeric(not shown in pic),red chilie and garam masala powders,coriander leaves and sprinkle salt (little only will be needed).
  • Fry in high flame for 5-6 minutes,with constant stirring. 
  • Fry till the cauliflower turns soft.By this time it should have reduced into half the amount.
  • Transfer to a bowl after done and cool down.
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  • Take the prepared dough and roll into balls of big gooseberry size.(as shown)
  • Roll the balls into chapattis and keep aside.
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  • Take one chapatti and spread at least 2 tablespoon of the stuffing till the ends.
  • Place another chapatti over this and first press gently over it, and then seal the ends and fold as shown in the picture.
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  • Sprinkle over some flour and spread into thin or thick parathas as per your desire..
  • Heat tawa and add little oil and toast this parathas till golden in colour.
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  • Serve hot with any kind of raitha or simply with pickle!

This entry was posted on Tuesday, October 30, 2012 at 8:26 AM and is filed under . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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