Gobi Paratha Video by Tarla Dalal

Gobi Paratha Video by Tarla Dalal

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Gobi or cauliflower grows abundantly in the Punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings. Here gobi has been combined with a cooked onion masala and used as a stuffing for a parathas. Serve these hot golden brown parathas glistening with ghee, with some pudina raita and lehsun ka achaar. It also tastes great as an accompaniment to the dal Amritsari.

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Recipe Description for Gobi Paratha, Punjabi Gobi Paratha

Ingredients

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Gobi Stuffing
1 1/2 cups grated cauliflower
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
salt to taste
1/4 cup finely chopped coriander (dhania)

Other Ingredients For Gobi Paratha
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method

For the dough

1. Combine all the ingredients in a deep bowl and knead into a soft dough using approx. ½ cup of water.

For the gobi stuffing

1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 30 seconds.
3. Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
4. Add 4 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Add the coriander and mix well. Keep aside.
6. Divide the gobi stuffing into 6 equal portions. Keep aside.

How to proceed to make gobi paratha

1. Divide the dough into 6 equal portions.
2. Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
3. Place one portion of the gobi stuffing in the centre of the circle.
4. Bring together all the sides in the centre and seal tightly.
5. Roll out again into a circle of 175 mm. (7") in diameter using whole wheat flour for rolling.
6. Heat a non-stick tava (griddle) and cook the {span class="bold1"}gobi paratha{/span} on a medium flame, using a little ghee, till golden brown spots appear on both the sides.
7. Repeat steps 2 to 6 to make 5 more {span class="bold1"}gobi parathas{/span}.
8. Serve the {span class="bold1"}gobi paratha{/span} hot.

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RECIPE SOURCE : Punjabi Khana