Hi All,
I buy cauliflower every week, since it is now season so the
flowers will be low in price but also the insects and worms will also less
during the season.
Normally I make gobi chilli, Manchurian and gravy with gobi
but this time I made parathas with gobi.
Im not good in making stuffed parathas so I make this type
of parathas which is easy and also tastes yumm. Moreover no side dish required
for this type of parathas.
Here is the yummy, spicy gobi paratha recipe for your ref,
COOKING TIME : 1 hour.
SERVING : 3 Members.
INGREDIENTS :
Wheat flour – 4 cups.
Cauliflower – 2 cups.
Onion – 2 nos.
Coriander leaves – 3 tblsp.
Cumin – 1 tsp.
Garam masala – 1 tsp.
Chilli powder – 1 tsp.
Salt – for taste.
METHOD :
1) Chop cauliflower
to medium size pieces and blanch in hot water for 5 mins.
2) Drain
the water completely and let the florets cool down to room temperature.
3) Grate
the florets to very fine bits , I used my chopper to chop them to very tiny pieces.
4) Same
way chop onions, coriander leaves to very fine pieces.
5) In a
wide bowl, add salt, chilli powder, garam masala,cumin and mix evenly.
6) Then
add chopped gobi, coriander leaves, onion and start mixing.
7) If
needed add very little water, knead the dough to very firm dough.
8) Close
the dough and let it sit for 1 hour.
9) The
moisture in vegs will make the dough softer and adds moisture to dough.
10)
Make medium sized balls and roll into dry flour
once.
11)
Flatten the balls to thin disc by sprinkling
flour .
12)
Heat pan and place the flatten chapathi ,
spread little ghee on top.
13)
When chapathi changes colour , flip it to other
side and heat by pressing gently using spatula.
14)
When brown spots started spotting , remove from
flame and spread 2 drops of ghee.
15)
Same way proceed for rest of the dough.
16)
Serve hot with curd dip or green chutney.
NOTES :
Knead the dough to dry stiff dough, as the moisture in vegs
will add water to dough.
HAPPY COOKING!!
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