Gobi paratha

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I was reading an article on “Parathay wali gali” of Old Delhi and suddenly felt kind of heart appetite , “my life is invain, if I can’t dig in a gobi or mooli paratha right now ” . Rushed to my kitchen and found no raddish at home but luckily a fresh cauliflour was peeping through my regrigerator’s veggie basket !! Yayyyyyyyyyy !!! Decided to make the Punjabi Pride with lots of passion !!! 🙂

Ingredients :

For the Paratha dough :

3/4 th cup all purpose flour

1/4 th cup white atta ( wheat flour)

1 tea spoon oil

1/4 -1/3rd cup of room temperature or cold water

pinch of baking powder ( optional )

1/2 tea spoon sugar

A pinch of ajwain

For the filling :

1 cup finely chopped cauliflower florets ( you can take the tender stems too )

1 tea spoon whole coriander seed

1/2 tea spoon cumin/ jeera seed

1/2 tea spoon ajwain

1/2 tea spoon cumin powder ( dry roasted and then powdered)

1/2 tea spoon chaat masala

1/2 tea spoon turmeric powder

1/2 tea spoon red chili powder

1/4 th cup finely chopped onion

Finely chopped green chilies

Chopped coriander/ cilantro

1 tea spoon ginger paste

Salt to taste

1 or 2 tbl spoon butter

Oil / ghee for frying

Procedure :

1. Steam the chopped florets or microwave in a closed lid box for 2 minutes . Then coarsly mash it with hand or masher .

2. Heat oil or ghee . Now add the whole coriander , ajwain and jeera . Now add the ginger paste . Fry for a while . Add little water, around a tbl spoon , then keep adding turmeric and chili powder . Add the steamed cauliflower and salt . Fry for a while . Turn off the stove and add the chopped onion , green chilies , jeera powder , chaat masala , chopped cilantro and mix well . When cooled down add some frozen butter and mix with your hand . You can keep the filling in the refrigerator until you start making the parathas .

3. Make a dough with the ingredients mentioned for the paratha dough . Knead very well . Then cover it with a damp cloth for about half and hour .

4. Make balls from the dough . You will have 3-4 balls from the dough . You can roll them into a small disk or you can use your hand . I used both the techniques . Now put some filling in and seal the ball . Now roll it into paratha .

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If you want square paratha , roll the small balls , then fill in with the fillings and Fold the edges like the picture and roll out . I find the second square method perfect . The filling from the paratha come out less while rolling , looks fabulous!!!

By the way , don’t worry when you see , filling is coming out from the paratha while rolling them out . It’s quite okay .

Make sure , you have put enough filling into the paratha .

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5. Fry the parathas without oil first . Then add 1/2 tbl spoon oil or ghee on each side of the paratha and fry until the surface is crispy .

Enjoy with chutney and pickles !!!

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