Stuffed parathas are loved by all. Aloo/ Potatoes are popular as stuffing for aloo parathas.
Many varieties are available and parathas are named solely based on the stuffing.Today I share with you all Gobi paratha or flat bread with cauliflower stuffing.
Here is the simple recipe for making them.
Ingredients:
For stuffing:
Cauliflower-1/2 finely grated
Green chillies-2 finely chopped
Cumin seeds- 1 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Chat Masala-1 tsp
Lemon Juice-1 tsp
Garam masala-1 tsp
Salt- 1tsp
For making paratha dough:
Whole wheat flour/Chapathi atta-2 cups
Water as required to form dough
Oil-1 tsp
Ajwain/Carrom seeds-a pinch
Salt to taste
Other ingredients:
Ghee to smear on parathas.
Whole wheat flour /chapathi atta for dusting.
Recipe:
Preparation of stuffing, dough and parathas:
Many varieties are available and parathas are named solely based on the stuffing.Today I share with you all Gobi paratha or flat bread with cauliflower stuffing.
Here is the simple recipe for making them.
Ingredients:
For stuffing:
Cauliflower-1/2 finely grated
Green chillies-2 finely chopped
Cumin seeds- 1 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Chat Masala-1 tsp
Lemon Juice-1 tsp
Garam masala-1 tsp
Salt- 1tsp
For making paratha dough:
Whole wheat flour/Chapathi atta-2 cups
Water as required to form dough
Oil-1 tsp
Ajwain/Carrom seeds-a pinch
Salt to taste
Other ingredients:
Ghee to smear on parathas.
Whole wheat flour /chapathi atta for dusting.
Recipe:
Preparation of stuffing, dough and parathas:
- Grated cauliflower needs to be mixed with salt and kept for some time say 20-30 mins. Water oozes out from the cauliflower by then.
- Squeeze out the excess water.
- Transfer them to another plate.
- In a pan add oil,when hot add jeera/cumin seeds.As they splatter add green chillies.Saute.
- Now add coriander powder and mix well.
- Now add the squeezed cauliflower and add turmeric powder and cook well till little tender.
- Now add chat masala to it and mix well.
- Next add lemon juice to it.
- Now add garam masala and saute and check for salt.If not sufficient do add now otherwise no need of the salt addition.
- Once cooled stuffing is ready to go into the parathas.
- In a bowl add flour,salt and oil and mix well.Now add carrom seeds and enough water and prepare a smooth pliable dough.Coat oil to prevent drying out of the dough.Let it rest on the counter for a while.
- Take a lemon sized ball out of the dough which had been resting for a while and press using hands to flatten little.
- Just flatten it using chapathi roller upto 3" diameter and now to this flattened disc add 2 tsp of stuffing mixture prepared.
- Enclose the stuffing and seal them within it so that stuffing is real safe inside.
- Now just flatten this ball.
- Dust it with wheat flour.
- Roll out into parathas with 6" diameter.
- Place on a very hot tawa and cook one side till small bubbles arise on top.
- Now flip and cook other side till brown spots appear.
- Apply ghee on the top surface.
- Flip again to cook the ghee applied side and apply ghee on the other side too.
- Your Gobi parathas are ready to serve.
- Serve hot with plain yogurt mixed with a tinge of black salt or any other raita.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Gayathri's WTML hosted by Sowmya
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