Wednesday, November 28, 2018

Gobi Paratha Recipe | Cauliflower Paratha | Cauliflower Stuffed Paratha | Paratha Recipes

Kids prefer Chapathi/Poori/Paratha in their lunchboxes when compared to rice. Happy too finishes her lunchbox if it is chapathi or Poori. Once in a while, I sent her stuffed parathas and she will not complain if it less spicy. I have already shared the recipes of Aloo(Potato) Paratha and Broccoli Paratha. Today I am sharing another interesting paratha made using cauliflower. Off to the recipe:
 Ingredients:
Oil/Ghee - as required to toast the paratha   
For the Stuffing: 
Cauliflower - 1(small sized) 
Ginger - 1 tblsp(finely chopped) 
Oil - 1 tsp 
Jeera/Cumin - 1 tsp 
Green Chilli - 1(finely chopped) 
Turmeric Power - 1/4 tsp(optional) 
Chilli Powder - 1/2 tsp 
Garam Masala - 1/2 tsp 
Salt - as required 
For the Paratha Dough: 
Wheat Flour - 1 Cup 
Salt - as required 
Warm water - as required 
Method:
1. To make the Paratha Dough: Add the wheat flour and salt in a wide mixing bowl. Then, add warm water little by little and form a smooth dough. Knead it well for few mins and rest it for a minimum of 20 to 30 mins. To make the stuffing: Remove the cauliflower florets from the stem. Clean and wash the florets in running water. In boiling water, add the washed florets and let it remain in the hot water for 5 minutes. (keep it covered)
2. Then drain the florets from the water and pat it dry. Transfer it to a mixer jar.  Grind(pulse) the florets coarsely. (Instead, you can grate it too).
3. Meanwhile, in a pan add some oil. Add the cumin seeds and then the finely chopped ginger. Then add the coarsely ground cauliflower and chopped green chilli. Along with this add the required salt, turmeric powder, chilli powder and garam masala. Mix it all together. 
4. Keep it covered and cook in low flame for 5 to 7 minutes until the cauliflower is cooked. Add the chopped coriander leaves and switch off the flame. Make small balls out of the cauliflower mixture. Similarly, make the wheat dough balls and the size of this should be a little bigger than the cauliflower balls. Now place a wheat dough ball on the rolling board.
5. Dust the surface with a little flour and press it using the rolling pin to form a circle as shown in the below pic. (Don't expand it much now) Then place the cauliflower ball in the center and gather the dough from all the end by covering the gobi ball. You can pinch the extra dough formed at the top or you can press it down as well.
6. Then flour the surface and roll it again to get thin paratha as shown below. Tap off the excess flour and repeat the process for all the parathas. Heat the tava and toast both the sides of the parathas until golden brown. Drizzle oil/ghee and press the parathas while toasting it.
Serve the paratha with curd and pickle.
Points to remember:
  • If you are not very comfortable in making stuffed paratha, then you can follow the method I have explained in my Broccoli Paratha post with two chapathis to prevent the stuffing from oozing out.
  • It is better not to grind the cauliflower smoothly. Grind it coarsely or you can grate it.
  • My Punjabi friend, usually don't cook the cauliflower mixture. She just mix all the ingredients for the stuffing in a mixing bowl and use it directly. She just place a spoon of filling on the chapathi and seal it. Then follows the same method. It tastes good too.
  • I skipped the green chilli since my daughter can't handle it. But it tastes so good if added.
Warm Regards,
Happy's Cook - Divya

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