Bread and Paratha

Gobi Paratha(Kobi Parata)

Stuffing Ingredients

Cauliflower- 1 big or 2 small ones

Oil- 1tbsp

Salt- as per taste

Hing- 1 pinch(optional)

Turmeric-1tsp

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)
Suger-1tsp(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 :)

Cooking
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.

Serve
I usually sprinkle a little Chat masala or Kala namak(black salt) on it. It tastes great with yogurt and mint chutney .

 

 

Variation
wrap the stuffing in uncooked tortilla like spring roll and pan fry :)

Whole Wheat Sandwich Rolls with Fennel, caramelized onions and sun-dried tomatoes 


It is been a challenge for me to perfect a non-sweet/savory whole wheat bread for a while. It's somehow easier for me to make sweeter breads with whole wheat flour but, not so much luck with the savory ones. This is the first time the flavor combination worked for me :) These buns goes very well with the salmon burgers from Costco. 

Ingredients
Whole wheat flour- 2 cups 
Lukewarm water- 1 cup
Active dry yeast -1 tbsp
Honey- 1tbsp
Sea salt-1/2 tsp
Fennel-1tsp
Sweet Onion- 1cup Chopped
Sun dried tomatoes - 1tbsp chopped
1/4 cup all purpose flour - for dusting 

In a large mixing bowl take the warm water, mix 1/2 cup flour, the active dry yeast, the honey. Mix well and let it sit for 15 minutes, until slightly foamy. This is just to make sure the yeasts are still active. If you don’t see it’s foaming, the yeast might be expired or the water may be too hot. In that case you’ve to get rid of the mix and start over again.

Heat oil on the pan and add fennel seeds. After a few seconds add the chopped onions. Saute the onions till translucent, for about 5 minutes. Add the salt and the chopped sun-dried tomatoes and saute for a few more minutes. Let it cool down to room temperature.

Stir in the remaining flour and the onion mix. Mix everything properly. Turn out the dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic (This can all be done in a stand mixer). This should take about 10 minutes. Place the dough in a bowl and cover it. Let it rise for an hour or until it doubles in size.

Get the dough out onto a lightly floured surface. Knead the dough again to get rid of the air bubbles. Divide dough into small pieces with a knife or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the pieces and pull them, pinching them together to seal. Now roll it between the surface and your palm, in a circular motion to secure the seal. This will pull the rest of the dough tight across the top of your roll, giving it a smoother look.
Dust the baking tray with flour, then arrange the rolls. Cover with a clean tea towel dusted with flour. Let it rise for an hour or two.

Preheat the oven at 375. Boil water in an oven proof dish. When the oven is ready place the water dish on a lower rack. Bake the rolls for about 40 minutes, until they’re brown on the top.
Cool on a wire rack. After it’s completely cools down, store in an airtight container or Ziploc bag.