Posted by: Mala D
Gobi Paratha: Stuffed parathas are an integral part of most household now as they make a filling & nutritious meal.
Ingredients:
Cauliflower florets:5-6 big size,approx.350 gms
Wheat flour: 500 gms
Oil to fry
Salt to taste
Garam masala powder 2tsp
Green chillies3-4
Corriander leaves a handful
Water
Method:
Wash the cauliflower florets thoroughly & keep them in a sieve so the water is drained. Further dry them with kitchen towels. Wash coriander leaves & dry them the same way. Now grate the florets from the medium-sized part of the grater. Add chopped green chillies, garam masala powder & chopped corriander leaves. Mix well & keep aside. Add salt just before u start cooking so it doesn't leave water & the stuffing remains dry.
Now make a soft dough with the flour & water. Heat the griddle (tava). Taking a handful of the dough (the size of a bread roll), dust it with flour & roll out a small disk with the rolling pin. Put the disk in the palm of your hand & fill it with approximately 2 tablespoon of the stuffing or more (if you are confident of rolling it out). Sprinkle a little flour over the mixture (that helps keep it safely inside) & bring all the ends together & close the mouth. Now flatten it with your other palm & dust it with more flour. Press the edges out using your hands & then roll it out like a medium-sized pizza.
Cook slighty on both sides on the hot flat pan. Now increase the heat & adding1-1/2 teaspoon of oil on each side (weight watchers take heart, true blue Punjabis even put a dollop of butter on each paratha!) shallow fry it till crisp & golden on both sides. Keep in a hot case over paper towels to remove excess oil. Repeat procedure with the rest of the material.
Enjoy hot with pickle/yoghurt or tomato ketchup.
Gobi Paratha: Stuffed parathas are an integral part of most household now as they make a filling & nutritious meal.
Ingredients:
Cauliflower florets:5-6 big size,approx.350 gms
Wheat flour: 500 gms
Oil to fry
Salt to taste
Garam masala powder 2tsp
Green chillies3-4
Corriander leaves a handful
Water
Method:
Wash the cauliflower florets thoroughly & keep them in a sieve so the water is drained. Further dry them with kitchen towels. Wash coriander leaves & dry them the same way. Now grate the florets from the medium-sized part of the grater. Add chopped green chillies, garam masala powder & chopped corriander leaves. Mix well & keep aside. Add salt just before u start cooking so it doesn't leave water & the stuffing remains dry.
Now make a soft dough with the flour & water. Heat the griddle (tava). Taking a handful of the dough (the size of a bread roll), dust it with flour & roll out a small disk with the rolling pin. Put the disk in the palm of your hand & fill it with approximately 2 tablespoon of the stuffing or more (if you are confident of rolling it out). Sprinkle a little flour over the mixture (that helps keep it safely inside) & bring all the ends together & close the mouth. Now flatten it with your other palm & dust it with more flour. Press the edges out using your hands & then roll it out like a medium-sized pizza.
Cook slighty on both sides on the hot flat pan. Now increase the heat & adding1-1/2 teaspoon of oil on each side (weight watchers take heart, true blue Punjabis even put a dollop of butter on each paratha!) shallow fry it till crisp & golden on both sides. Keep in a hot case over paper towels to remove excess oil. Repeat procedure with the rest of the material.
Enjoy hot with pickle/yoghurt or tomato ketchup.
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