Friday, July 2, 2010

Gobi Paratha - Quick n Easy


Cauliflower curry stuffed in the plain bread/roti and served hot with pickle, salad and curd



Gobi Paratha is my all time favorite delicacy. Its a bit tricky to make gobi parathas since while rolling the dough , the stuffing can spill out because the stuffing is not as soft as that of  the other parathas.

I have mentioned two methods of making the paratha.I find the second method very quick and easy with lots of stuffing in it.





Nutrional facts: Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement. When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or puple, it is past its nutritional peak.

One can eat raw cauliflower for the nutritional benefits, however if you cook it...one can steam it or slights cook the vegetables but not fry it completely till it changes its color.

Step by step procedure:

Serves : 8-9 parathas
Dough:
Chapathi flour - 2 cups
Mix the dough by adding a pinch of salt, 1 tbsp of oil and required amount of water. Prepare the dough. Apply oil and keep aside covering a wet cloth on it for about half an hour.

Stuffing
Cauliflower - 1
Green chillies - 2-3
Ginger 1" - 1
Cumin powder - 2 tsp
Coriander Powder- 3 tsp
Chilli Powder - 1 tsp
turmeric - a pinch
Salt as per taste
Corriander leaves for garnishing.
oil - 1 Tbsp

1. Grate cauliflower finely and keep it aside.
2. In a pan add 1 Tbsp of oil and add finely chopped green chillies and ginger. Add grated cauliflower to it and mix all the ingredients and cook on medium flame till the raw smell of cauliflower and the moisture in it goes away.
3. Keep aside to cool.





Method 1:
Make round balls for the parathas. Roll it to a puri size and place the stuffing as shown below

2. Close the roll by joining all the edges just as a dumpling shape.
3. Make a bigger roll by dusting the flour. The stuffing should be spread evenly as shown below.
3. Place this on the hot pan / tava. keep turning till the both sides are cooked evenly. Apply a dot of butter and serve hot gobi parathas with pickle and curd :)

Method 2.
1) In this method,  take two small balls and prepare like chapathis . Spread the stuffing on top of one chapathi Pic shown below.


2) Now place the second chapathi above it and seal the edges evenly. If possible spread some flour and roll it  slightly finally. Place this on a hot pan and cook them on both sides.
3) when done, you can cut into any shape or serve one full paratha placing a dot of butter on top of it. :)


5 comments:

Hamaree Rasoi said...

Dipika,
Dear your gobhi paratha has come out really well. Though I have tried both the methods but somehow first method suits me best. My filling never comes out..

Would like to have your paratha with raita now..:-)

Have a nice weekend

Deepa

Hamaree Rasoi

Nabia said...

I have had alu paratha, mooli paratha, qeema paratha but never gobhi paratha. I am intrigued... send some my way will ya?
:-)

Nithu Bala said...

Dipika, first time here..I see lots of new recipes and you have presented well. I'm following you.
Loved this Gobi Paratha..gonna try this sometime..
drop on at my blog when you get time..

www.nithubala.com

Satya said...

wow gobi paratha,looks wonderful ...its my favorite too....very tempting picture dipika ...nice presentation

Premalatha Aravindhan said...

First time here,loved ur space.Following ur blog,
do visit my blog if time permits...
http://premascooking.blogspot.com