Sunday, October 10, 2010

Gobi Paratha

  • Wheat Flour - 2 cup
  • Cauliflower - 1 cup 
  • Green Chilly - 1
  • Cumin - 1/4 tsp
  • Cilantro - handful
  • Ajwain seeds - 1/8 tsp
  • Ghee - 2 tbsp
  • Salt

Mix wheat flour with water, salt and knead it to a smooth dough
and set it aside for 2 hrs. After 2 hrs, make the dough into small balls.
In a bowl, mix shredded cauliflower, cut green chilly, cumin, powdered
ajwain seeds and finely cut cilantro. Set it aside for 10 mins. After 10 mins,
squeeze out water from cauliflower mix and make it into small balls.
Roll the dough to 4 inch diameter, place the cauliflower balls and
close it like a dumpling. Repeat it for remaining balls and set it aside for 5 mins.
After 5 mins, roll the dumpling balls to 9 inch diameter with closed side on top
while rolling. Repeat it for remaining dumpling balls.
Heat a flat pan and cook the paratha on both sides. Drizzle ghee on top.

Tip: Use chopper or food processor to knead dough

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