Gobi Paratha: Step By Step Recipe















Gobi paratha for the dough
1 cup Whole wheat flour
1/2 cup maida
1/2 tsp salt
2 tsp oil
water to knead the dough

Tip:-sift the maida and wheat flour
prepare the dough and refrigerate a head of time
mix all the ingredients and knead well adding water and oil...the dough should not be tight or stiff....knead well and allow to rest for 1/2hr.














for the gobi stuffing
1 medium size Gobi or cauliflower finely chopped
1/2 cup finely chopped onions
1 tsp of ginger garlic paste
1 green chilly finely chopped
2 tsp finely chopped coriander leaves
1 tsp red chilly powder
1 tsp coriander powder = dhania powder
1 tsp cumin powder = jeera powder
1/2 tsp turmeric powder
1 tsp garam masala powder
2 tbsp of oil
salt to taste 2 tbsp water
Heat a khadai add oil fry the onions add the ginger garlic paste and powder masala along with the green chillies and fry well add the cauliflower salt and 2 tbsps of water mix well cover and allow to cook then add the coriander leaves and allow the masala to rest.

its very important to cool the masala before preparing the paratha's .

Now roll out 2 small roti's and fill in the prepared masala on top of one roti and then layer the 2nd roti seal the edges well and gently roll out once more so that the filling will spread out equally and you will get a even paratha.

Heat a tava and fry the paratha add 2 tsp of oil and serve hot with yogurt, pickles or onions....:)















we have to be extra cautious when cleaning cauliflower its better to wash and clean thrice....twice in running tab water and once with 1tbsp of salt and 2 tbsps of vinegar in lukewarm water this would help remove all insects and pesticides sprayed on top of the cauliflower...

I've also done 2 part video in detail and explained if any quires or suggestion please comment below we would love to hear from you....:)






Comments

  1. hello there... fyi, i really love indian food... but i really confuse about what kind of wheat flour do u use? is it same with atta flour? okey... thanks...

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