GOBI PARATHA
in PARATHAS on Tuesday, October 30, 2012
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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.
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
- 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.
- Grate the flower part of the cauliflower using a grater,as shown in the picture.
- Keep ready the other ingredients required for the stuffing and heat a broad kadai.
- 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.
- Take the prepared dough and roll into balls of big gooseberry size.(as shown)
- Roll the balls into chapattis and keep aside.
- 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.
- 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.
- Serve hot with any kind of raitha or simply with pickle!
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This entry was posted on Tuesday, October 30, 2012 at 8:26 AM and is filed under PARATHAS. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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