Wednesday, August 25, 2010

Gobi Paratha

Whole Wheat Flour - 3 cups
Water to knead
A little oil

Oil - 2 tsp
Grated Cauliflower - 2 cups (1 small cauliflower)
Grated Ginger - 1 tbsp
Green Chillies - 4 finely chopped
Cumin Seeds - 1/2 tsp
Dry roasted and coarsely ground cumin and coriander seeds - 1 tbsp
Aamchhor Powder - 2 tsp
Turmeric Powder - a pinch
Red Chilli powder - 1/2 tsp
Cilantro - 1/2 bunch, finely chopped

Ghee for cooking parathas

Make a dough from the wheat flour after adding a little salt and some warm water. The dough should be very soft and pliable. Add a tsp of oil to the dough and keep it covered with wet cloth for 30 minutes.

Heat 2 tsp oil in a skillet, add cumin seeds, green chillies and ginger and cook for a minute. Then add rest of the ingredients to make the filling. Cook for about 10 minutes till the cauliflower is soft and cooked. Cool it completely. Make 10 balls out of the filling.

Then make 10 balls out of the dough. Now take a ball of dough and stuff it with one mixture ball. Roll out  parathas using maida for rolling. Heat a cast iron griddle and cook the parathas with a little ghee. Serve with sliced raw onion and hot mango pickle.

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