It is very rare that I follow a recipe word to word. I did it this time. It is for a recipe for Gobi paratha that I got from a youtube video by Smt. Manjula. I really thank her for her wonderful recipe and demonstration as well. I have also embedded the video here. She used 1 cup of flour and I used 2 cups flour. I prepared these parathas using a very healthy atta - Pillsbury atta with multi grains. The parathas were tasty and stayed soft as well. It has extra protein, calcium and iron and seven different natural grains are present in the flour. See the embedded ads for this atta that I found in youtube. Here's the recipe.
Ingredients:
The following ingredients quanitity is for 15 parathas:
Pillsbury atta with multi grains - 2 cups (unsifted) which is approximately 300 gms for the paratha and quarter cup for dredging/dusting.
Oil - 1 tablespoon for the dough and 'spray oil' for preparing parathas
Salt - 1 teaspoon for the dough and 1 teaspoon for gobi filling
Water - approximately 1 cup
Gobi / Cauliflower - 1 medium
Ajwain seeds - 2 teaspoons
Cumin seeds - 2 teaspoons
Coriander leaves - finely chopped - handful
Green chillis - 3 chillis finely minced (use less or more as per your taste)
Method:
Prepare the dough:
Add oil to the flour and mix one teaspoon salt and three-fourths cup water. Knead the flour to make a soft dough. Sprinkle water if needed while kneading. Cover and keep it aside.
Prepare the filling:
Separate the cauliflower florets from its stem.
Wash the cauliflower florets using a colander and strain excess water.
Shred the cauliflower. I used my Cuisinart food processor using the shredder disc.
The shredded cauliflower should be approximately 4 to 4½ cups
Transfer the shredded cauliflower to a mixing bowl and add the following:
one teaspoon salt, ajwain seeds, cumin seeds, coriandar leaves and green chillis. Mix well and keep it aside for 5 to 10 mins.
Divide the dough:
Meanwhile, knead the dough again and make 14 to 15 equal parts and keep it aside.
Draining excess water from the filling:
By this time the prepared gobi filling would have left water due to the presence of salt.
Drain out the excess water from the filling by pressing the filling between two palms.
Stuffing:
Dredge one part of the dough in the flour and roll to make a 3 inch diameter circle.
Keep a tablespoon of filling in the middle and make a dumpling by enclosing it on all sides. Seal on the top.
Repeat the process for the rest of the dough.
Rolling the paratha:
Dredge the stuffed dough in the flour and keeping the sealed portion on the top, gently roll the dough to a 5 to 6 inch diameter circle. Dust with flour if needed.
Repeat the procedure for the rest of the stuffed dough.
Making parathas:
Heat a non stick griddle/tawa.
Once the tawa is heated, Keep in medium heat and place one paratha. After a minute, spray or dribble oil on the top side and toss the paratha. Again, spray or dribble oil and press gently. Toss again. Make sure it is roasted golden both sides. Repeat for the rest of the rolled parathas.
The Gobi parathas are ready. Serve hot with any side dish/raitha. These parathas are really filling.
Here are the ads for the multi grain atta:
one more,
The Youtube video for Gobi Paratha by Smt. Manjula.
Mrs. Manjula, your recipe is now tried and tested. Great recipe. Thank you.
This is my entry to Global Kadai - Flat breads hosted by Sandhya.
