April 05, 2013

Gobi Paratha


For dough
  • Wheat flour   - 1 cup
  • Maida           - 1/2 cup (optional)
  • Salt             - as needed
  • Oil               - 3 tsp
For stuffing
  • 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


  • 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.
For stuffing:
  • Grate the flower part of the cauliflower using a grater.
  • 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.
  • 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.
  • 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. 

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