Gobi Paratha


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Gobi Paratha, cauliflower with onions and masala stuffed in whole wheat dough, rolled and cooked on a tava.


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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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Makes 5 servings
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Ingredients


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

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

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method
For the dough

  1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
  2. Divide the dough into 5 equal portions. Keep aside.

For the gobi stuffing

  1. Heat the oil in a pan and add the cumin seeds.
  2. When the cumin seeds crackle, add the onions and green chillies and sauté again for 30 seconds.
  3. Add the cauliflower and salt, sprinkle a little water and cook until three-quarters cooked.
  4. Add the coriander and mix well.
  5. Divide the dough into 5 equal portions and keep aside.

How to proceed

  1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
  2. Place one portion of the gobi stuffing in the centre of the circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting.
  5. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
  6. Repeat with the remaining dough and stuffing to make 4 more parathas.
  7. Serve hot.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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