Wednesday, July 8, 2009

Gobi paratha

For the dough:
3 cups atta/whole wheat flour
1 1/2 cup water (use more as needed)

For the filling:
Minced cauliflower - 1 cup
Onion - 1/4 cup, minced
Garam masala - 1 tsp (optional)
Cumin / jeera - 1/2 tsp
Red chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp (optional)
Oil - 2 tsp
Salt - to taste

Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Heat oil in a pan.
Add the jeera and when it starts spluttering add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder.
Mix well with salt for a few seconds.
Now add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
Now the filling is ready.

Making paratha:
Divide the dough and Gobi filling into equal parts. The gobi balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the pan on medium high.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places.
Then flip the paratha over. After a few seconds, spread 1 teaspoon of oil on the paratha.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Gobi paratha is ready to serve. It can be served with plain yogurt or spicy pickle or just butter.



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