Gobi Paratha

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Description

Type: 
Vegetarian
Category: 
Bread Dishes
Cuisine: 

North Indian

Spicy Index: 
3
Aroma Index: 
3
Cooking Time: 
20 minutes

Ingredients

 

For the filling:
  • Cauliflower – 5 cups (grated or minced)
  • Oil – 1 Tbsp
  • Asafoetida a pinch
  • Ginger – 1 Tbsp, minced
  • Garlic – 1 Tbsp, minced
  • Salt – to taste
  • Coriander Powder – 1/2 tsp 
  • Cumin Powder – 1/2 tsp
  • Red Chili Powder – 1/2 tsp
  • Cilantro – 1/4 cup, chopped
  • Mint Leaves – 1/4 cup, chopped
  • Green Chilies – to taste, minced
 
For the dough:
  • Chapati Flour (Whole Wheat Flour) – 2 cups
  • Salt – 1/2 tsp
  • Oil – 1 Tbsp + 1 tsp
  • Water – 3/4 cup, warm
  • Extra Chapati Flour for dusting
 

 

Preparation method

 

1. Heat Oil in a non-stick pan on medium heat.
2. Add Asafoetida, Ginger and Garlic. Cook for 30 seconds.
3. Add Cauliflower and mix.
4. then add Salt, Coriander Powder, Cumin Powder and Red Chili Powder. Mix well and cook uncovered until cauliflower is tender and moisture is evaporated.
5. Keep aside to cool.
 
6  Dough: In a mixing bowl, add Chapati Flour, Salt and Oil. Mix until Oil is well incorporated into the dry flour.(jus like how you 'l make chapathi dough)
7. Add a little water at a time to knead flour into a smooth dough.
8. Drizzle a few drops of Oil to coat dough, cover and let it rest for 15-20 minutes.
 
      Heat a tawa or skillet on medium heat.
 
9. After cauliflower has cooled, add Cilantro, Mint Leaves and Green Chilies. Mix well.
10. Divide dough into equal size balls . Divide filling into equal portions.
11. Roll out one dough ball into a 3-4 ” disk. Use dry Chapati Flour for dusting.
12. Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
13. Flatten the stuffed ball and dip it into the dry flour on both sides.
14. Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
15. Place the rolled paratha on the heated skillet and cook until bubbles start to appear or color changes.
16. Once bubbles appear, flip the paratha over and lightly smear with oil.
17. Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with oil.
18. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
 

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