Tuesday, June 24, 2014

Gobi paratha

Gobi Paratha
         Parathas has always been a favourite dish for breakfasts in northern parts of India. Its eaten on daily basis mostly for breakfast .The stuffings for "paronthes" aka parathas as usuaslly called in north ,are limitless..Use your imagination ,stuff it and here you are ready with stuffed parathas,but most common among them are  ajwain paratha,onion paratha,daal paratha,gobi paratha,muli paratha,methi paratha and not to forget the king of parathas...."Aloo Paratha".
          I have made all types of paratha endless times ,but kept myself away from gobi paratha for long time with just a thought of  it being bland and tasteless .But it proved me wrong when I had it at my friend's place
which changed my opinion for gobi paratha and now I make it quite often.

Preparation Time :30 Minutes
Cooking Time  :30 Minutes
Difficulty level  : Moderate


For dough
 Wheat flour  11/2 Cups + more for dusting
 Water  3/4 Cup (could use more)
 Salt   To Taste
 Oil/Ghee 2 Tsp

For Filling
 Cauliflower Finely grated 1 Medium
 Green chilies Finely chopped  2-3
 Onion  Finely chopped    1
 Cilantro Finely chopped  2-3 Tbs
 Ginger Finely chopped  1/2 Inch piece
 Red chili powder   1/2 Tsp
 Roasted Cumin(jeera) powder 1 Tsp
 Dry mango powder (Amchur)  1 Tsp
 Garam masala     1/2 Tsp
 Salt To taste


      For dough

  • Mix the oil /ghee and salt to the flour , add enough water to make a dough. Knead the dough till it gets smooth.Cover and keep aside for 15-20 minutes.
      For filling

  • Clean the cauliflower (see notes) and finely grate the florets.
  • Add a little salt and keep aside for 5 minutes.Now squeeze the extra water from it.
  • In a bowl add all the above filling ingredients i.e onion,chilies,cilantro and masala to the grated cauliflower ,mix well .Add salt  just before making parathas or else stuffing will start sweating.
Preparing the parathas

  • Divide dough in lemon size balls, take a dough in your hand and make a cup shape hollow enough for stuffing ,keeping in mind to keep the edges thinner than the middle part .
  • If you are unable to do first step,then roll  out the balls into medium thick circles about 3 inches in diameter.
  • Place a handful of filling at center,bring all the edges together making sure not to leave ant openings.Flatten the stuffed dough 
  • Sprinkle a  little flour on top and very gently roll to a 6-7 inch chapati.
  • Heat a heavy griddle or tawa and cook the paratha on both sides.
  • In north india generous amount of ghee /oil is used to roast the parathas...its almost shallow fried till golden brown and crisp.
  • Serve hot with a dollop of butter on top with mango pickle,plain yogurt or  raita. .

    Always wash and clean the cauliflower and soak the florets in salt and hot water for few minutes before using.

  Always add salt at the very end so as to avoid sweating of the stuffing.

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