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Recipe for Gobi Paratha ; Cauliflower Paratha

 Ingredients for Gobi Paratha

Wheat flour                                2cup (300gram)

Floret Cauliflower                     300 gram

Oil                                              3 to 4 tbsp

Green coriander                         2-3 tbsp

Green chilly                               1(finally chopped)

Ginger                                        1 inch 

Asafoetida                                  1 pinch

Cumin Seeds                              1/2 tbsp

Turmeric powder                        1/4 tbsp

Coriander powder                       1 tbsp

Dry mango powder                     1/2 tbsp

Red chilly powder                      1/4 tbsp

Garam masala                             1/4 tbsp

Salt to taste according 

How to make gobi paratha

Start with kneading dough for making the stuffed gobi  parathas. We have taken 2 cups wheat flour in a mixing bowl. Add 1/2 tbsp of salt and 2 tbsp oil to it mix well. Add water in small portions to knead salt dough. We used less then 1 cup  of water for kneading this much quantity of flour 1 tbsp still left in the cup. Cover and keep the dough aside for 20 to 25 minutes to rest. Use later to make the parathas. 

Meanwhile let us prepare the stuffing for parathas with cauliflower. Grate the cauliflower for making the stuffing we have taken 300 grams cauliflower and make florest from it. Rinset it twice with water. Now let us grated the cauliflower very easily grate the cauliflower manually using any grater.

Also grate 1 inch ginger chunk in the grated cauliflower you can also add 1/2 tbsp ginger paste to it. Heat 2 tbsp oil in a wok when the oil is rightly hot, splutter cumin seeds first. Keep the flame low so that the spices don't burn. Then add 1 pinch asafoetida  1/4 tbsp turmeric powder  1 tbsp coriander powder , 1 green chilly finally chopped and suate the masala  for a while. 

Now add grated cauliflower ginger to it followed by 1/2 tbsp salt pr to taste, 1/4 tbsp red chilly powder, less than 1/4 tbsp garam masala and 1/2 tbsp dry mango powder. Also add 1 to 2 tbsp green coriander. Mix everything really well and cook the stuffing for 2 to 3 minutes. So that the cauliflower turns soft keep stirring it constantly and let it cook as it is for 1 to 2 minutes.

We need to make the cauliflower little tender. There is no need to cook it for long. We cooked the stuffing for 2 minutes, turns off the flame and transfer it to a bowl. So that it cools down quickly. Dough again pinch. Small portion from the dough. You can keep the size of paranthas small or big as desired roll it round shape and then dust with some dry flour cover the remaining dough.

So that it does't get dry roll out the  dough ball into 3 to 4 inch diameter round. Top it up with 2 tbsp stuffing. Lift the dough from all sides and close the stuffing really well flatten the dough ball to spread the stuffing evenly. Dust the stuffed dough ball with same dry flour. Now roll out a thick paranthas with 5 to 6 inch diameter  stuffed paranthas are kept little thick preheat a tawa to making paranthas spread same oil on the well heated tawa.  

Place the parantha over it. Meanwhile let us prepare the other paranthas as well paranthas has turned dark on the surface it roaster from beneath. Flip the side now let the paranthas roast from the other side as well. Untill it gets little brown sports apply some oil on the upper side of the parantha, evenly turn the side and apply some oil  on this side as well. Press the roast the parathas until they get golden brown sports on both sides. 

Keep the flame medium to get crispy parathas take off the paratha and place it over a plate kept above the plate. Cauliflower parathas are now ready to be served. Serve with raita or curd.

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