Wednesday, November 27, 2013

Gobi (cauliflower) ke parathe recipe

Ingredients :
For dough,
  • 2 cups wheat flour 
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp ghee or oil
  • 1 tsp carom seeds
  • oil or ghee for shallow frying 
For filling, 
  • 2 cups cauliflower, grated
  • 1 tsp cumin, mustard and fennel seeds
  • few curry leaves
  • 1 tsp ginger, grated 
  • a pinch of asafoetida (Hing)
  • 2 green chillies, finely chopped
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • salt to taste 
  • 1-2 tbsp oil 
Method :
For the dough,
In a big bowl, add dough ingredients and mix well. Add, little water slowly-slowly and make a soft dough and keep aside.

For the filling,
Heat oil in a pan, add asafoetida, all seeds and crackle them. Add curry leaves, green chilli and ginger. Add grated cauliflower, salt, turmeric, red chilli and garam masala powder and saute for 2-3 minutes on medium flame. Remove from the heat and keep aside for cool. Take a ball of the dough and fill cauliflower mixture and making a round ball. Spread dry flour on the chakla and pat with light hand after rolling round roti or paratha with rolling pin. Put the paratha on a heated tawa (griddle). Turn it upside down after when light brown spots appear on the bottom side. Apply ghee or oil on both sides of the paratha. Shallow fry the paratha and cook till it turns golden brown color. Serve hot paratha with raita, curd and any sauce or chutney.


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