Sunday, March 10, 2013

Gobi paratha/cauliflower paratha

Gobi paratha/cauliflower paratha


For dough:

Wheat flour  -11/2 cup
warm water  -3/4 cup
salt                -to taste
oil                 -as needed

For stuffing:

Cauliflower              - 2 cups of finely chopped florets
onions                       -1/2 finely chopped
chilli powder             -1/4 tsp
coriander powder      -1/2 tsp
garam masala            -1/4 tsp
cumin seeds               -1/2 tsp
ginger garlic paste     -1 tsp
turmeric                      -1/8 tsp
salt                              -to taste
oil                                -2 tsp
cilantro                        -finely chopped


 For dough:

  • Knead wheat flour with desired salt by adding warm water into a soft dough.
  • Coat the dough with a tsp of oil and cover it with a damp cloth for 15 minutes.
  • After 15 minutes make it into equal sized balls

For stuffing:

  • In a pan heat oil and allow cumin seeds to sizzle.
  • add ginger garlic paste and fry until the raw flavor goes off.

  • Add turmeric and finely chopped onions and fry until transparent.
  • Add the finely chopped cauliflower florets mix well .
  • Follow it with salt, chili powder, coriander powder and garam masala.
  • Keep stirring and when cauliflower is 75%  done add the finely chopped cilantro and cook until the cauliflower is completely done.
  • Keep the stuffing ready. 

For Paratha:

  • Dust the ball in little flour.
  • Roll it  into a small circle.
  • Keep a scoop of cauliflower stuffing to it and fold carefully into a ball. 
  • Dust the ball again and roll it into a thin circle.(do not press so hard give a gentle press rolling evenly so that stuffing does not come out)
  • Heat tawa and Put the paratha over it.

  • Flip it when the lower end gets mild brown spots.

  • Butter/oil the top and wait for a few seconds.
  • Flip again and cook until paratha is well done butter on the top.
  • Flip again for the other side to get cooked
  • Serve the Gobi Paratha with raitha/plain yogurt
Serves 2-4


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