Wednesday, 17 July 2013

Gobhi Paratha

Married into a Punjabi household, I started making or even eating parathas for breakfast only after marriage. So credit for this recipe goes to my MIL. Here are a few handy tips that you can use when making this. Wash and cut cauliflorets and wrap it in a kitchen towel for atleast half hour. This way when you grate the florets there wont be any extra moisture.
Happy Cooking.


For dough:

Wheat flour – 2 cups
Salt as required
Water as required

For stuffing:

Cauliflower – 1 ½ cup(grated)
Onion – 1 medium
Red chilli powder – 1 tsp
Carom seeds(Ajwain) – 1 tsp
Salt as required
Ghee for cooking


Mix all the ingredients for stuffing
Divide the dough into four portions

Place 1 1/2 tbsp of the stuffing into
the rolled chapati
Close the stuffing by pulling the sides

Heat a pan and drizzle a little ghee and
place the paratha to cook
Flip and cook on both sides for 2 minutes

Mix all the ingredients for dough and rest it for half hour.
For the stuffing mix all the ingredients except onions and salt. Now this is because when you add onions and salt, it sweats and releases water hence making the stuff sloppy. So mix onions and salt just before you make the parathas. 
Divide the dough into four portions. Roll it with rolling pin and flat it out a little. Put 1 ½ tbsp. of the stuffing and close it and roll it again. Now be very careful while rolling. Do not apply a lot of pressure as the stuffing can come out. 
Heat a pan (tawa) and drizzle a little bit of ghee and allow it to heat up on medium heat.
Place the paratha on the pan and smear a little ghee on top
Allow it to cook on the underside and then flip and cook.
Cook approximately 2 minutes on medium heat on both sides.
Remove from the pan and serve hot with curd and pickle.

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