So come winters and who doesn't like to have garma garam parathas with fresh dhaniya(coriander) chutney. It is like comfort food in the northern part of India and if it is accompanied by fresh home made white butter, well then it is almost equivalent to bliss :)
My mom makes awesome gobi parathas, this is her recipe. My husband who's a Malayali and actually not too fond of parathas especially as breakfast, loves them too, so whenever we visit my parents, one breakfast is always fixed as Gobi ka Parathas. So here I'm sharing with you all the recipe of Gobi Parathas my mom's way.
INGREDIENTS
for the filling
1 medium sized cauliflower /phool gobhi (grated)
1 inch piece of ginger/adrak (grated or chopped very finely)
1 green chilli / hari mirch ( chopped finely)
salt to taste
1/2 - 1 tea spoon red chilli powder
1/2 - 1 tea spoon garam masala
1/4 tea spoon ajwain / carom seeds (optional)
1 table spoon ghee (clarified butter) or cooking oil
1-2 table spoons of chopped coriander (hara dhaniya)
for the parathas
2 cups whole wheat flour (gehun ka aata)
1 table spoon ghee (clarified butter)
salt to taste
water to knead the whole wheat flour
METHOD
1. Take the whole wheat flour in a big bowl, add salt, add ghee and slowly add water to knead into a soft dough. Cover it and keep aside.
2. Take a kadai(deep cooking pot), add ghee or oil to it, add ajwain (carom seeds) if using.
3. Add the grated cauliflower, chopped ginger and chopped green chillies to it. Saute it for a few minutes.
4. Add salt, red chilli powder and garam masala powder to it.
5. Saute it for a few minutes till it becomes dry and appears cooked. Add chopped coriander. Mix and keep aside to cool down a bit.
6. Take a medium sized ball from the dough.
7. Roll a small disc out of it.
8. Add one heaped spoon of the cauliflower filling in the center.
Do not fill too much or else it will be difficult to roll it and if filled too less you will not be able to get the taste of the filling.
9. Bring the sides together towards the center and join them. Flatten it a bit add some dry aata (dry whole wheat flour).
10. Roll it like a chapati or roti with a light hand, don't press too hard while rolling or else the filling will ooze out.
11. Place a tawa or a griddle or a flat pan on the gas. Once it is hot, apply a little bit of ghee or oil on it and place the rolled out paratha on it.
12. Once light brown spots start appearing on one side turn it and apply ghee on the slightly cooked side.
13. Turn it and apply ghee on the other side too.
14. Take a flat spoon and press the paratha all over so that it gets cooked evenly.
15. Once done, serve hot with chutney, curd, pickle or butter.
PICTORIAL GUIDE
1. Take the whole wheat flour in a big bowl, add salt, add ghee and slowly add water to knead into a soft dough. Cover it and keep aside.
I forgot to take the picture of the dough, so this is the pic of the balls rolled out of the dough.
2. Take a kadai(deep cooking pot), add ghee or oil to it, add ajwain (carom seeds) if using.
3. Add the grated cauliflower, chopped ginger and chopped green chillies to it. Saute it for a few minutes.
4. Add salt, red chilli powder and garam masala powder to it.
5. Saute it for a few minutes till it becomes dry and appears cooked. Add chopped coriander. Mix and keep aside to cool down a bit.
6. Take a medium sized ball from the dough.
7. Roll a small disc out of it, about three inches.
8. Add one heaped spoon of the cauliflower filling in the center.
Do not fill too much or else it will be difficult to roll it and if filled too less you will not be able to get the taste of the filling.
9. Bring the sides together towards the center and join them. Flatten it a bit add some dry aata (dry whole wheat flour).
10. Roll it like a chapati or roti with a light hand, don't press too hard while rolling or else the filling will ooze out.
11. Place a tawa or a griddle or a fat pan on the gas. Once it is hot, apply a little bit of ghee or oil on it and place the rolled out paratha on it.
12. Once light brown spots start appearing on one side turn it and apply ghee on the slightly cooked side.
13. Turn it and apply ghee on the other side too.
14. Take a flat spoon and press the paratha all over so that it gets cooked evenly.
15. Once done, serve hot with chutney, curd, pickle or butter.
HAPPY COOKING!! :))
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