Tuesday, October 7, 2014

Gobi Paratha

Stuffing Ingredients
Cauliflower- 1 big or 2 small ones
Oil- 1tbsp
Salt- as per taste
Hing- 1 pinch(optional)
Red chili Powder-1tsp (or chopped green chilies)
Coarsely ground Roasted  Fennel seeds, Coriander seeds, Fenugreek seeds- 1tbsp (optional)

Grate the cauliflowers and keep aside.
Heat oil in a nonstick pan. When the oil is warm, not very hot, add the hing, turmeric and red chili powder. Then add the grated cauliflowers and cook in a medium to high heat. Add salt and saute the cauliflowers till it's done. It should take around 10 to 15 minutes. Since the cauliflowers are grated it will cook fast. But we have to cook it till we can get rid of all the moister. we have to make the stuffing as dry as possible, then it'll be easier to manage. finally add the Roasted seeds powder and mix well. Let it cool down.
When the stuffing has cool down to room temperature make them into roundels.  

Dough Ingredients
Whole Wheat Flour - 3cups
Yogurt - 1cup (optional)
Water- 1 1/2 cup (as much require to  make dough)
Pachranga Achar(or any other achar with oil)(or plain oil) - 1 tbsp
Red chili Powder-1tsp (or chopped green chilies)
Chat masala- 1 tbsp (optional)
Salt to taste

Take the flour in a big bowl. Make a well in the center and add rest of the ingredients in it. Now mix all the ingredients in the well properly. Then gradually incorporate the flour by pulling it from the side of the well. we'll have our dough once all the flour are incorporated. we can add water or flour to adjust the stiffness of the dough at this point. Cover the bowl and let the dough sit for about an hour.


Rolling time :)
Take a portion of dough and flatten it to make space for the stuffing. Place the cauliflower stuffing in the center. Then gather the edges and pinch them together to seal it, making sure the stuffing is sealed inside the dough wrap. Now roll it to shape your paratha. Now cross your fingers that no stuffing would come out, not that it would make any difference in taste... but of course, the paratha is easier to cook and looks good when the stuffing stays in :)

Heat a flat pan and cook the parathas 2 to 3 minutes on each side. Drizzle oil over it and cook for another 1/2 minutes on each side, till it's done.

I usually sprinkle a little Chat masala or Kala namak(black salt) on it. It tastes great with yogurt and mint chutney .
wrap the stuffing in uncooked tortilla like spring roll and pan fry :)

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