Skip to main content

Gobi Paratha Recipe


The Indian paratha is done on a special iron pan from the slightly concave shape flat pan called tawa and cooked using oil or butter, at high temperature. In the modern version you let the dough rise for about an hour, but traditionally in India, the dough would be left from seven to nine hours to give it a lighter texture thanks to the greater number of bubbles that form. With the heat, these parathas darken giving a slight mottling.

We chose a recipe, a little hard-working, yes, but all in all easy. The kids will have a great time working the dough. Before you have to rub it in ghee clarified butter, twist it around to form a dough, then create a ball, then straighten it again and start again, then put the filling and close it like a bundle. Apart from the ghee and spices, the ingredients used are simple. A clarification on the ghee. It is clarified butter that you can do it too by melting the butter and removing the water. You can also buy it already prepared, or simply use the butter; the recipe will succeed anyway.

Gobi Paratha Recipe

Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Ingredients:

4 cups mashed cauliflower
1 tbsp yogurt
1 tsp curry powder
1 potato
3 spring onions
1 cup coriander leaves
1 onion
2 green chillies
1 big tomato
1 cup cilantro
1 tsp garlic paste
1 tsp ginger paste
1 tsp mustard powder
1 tsp cardamom powder
1 small cinnamon stick
6 peppercorns
1 tsp chilli powder
1 tsp turmeric powder
4 cups wheat flour
4 tbsp oil
Water
Salt to taste


Recipe Method:


Add yogurt, salt, turmeric, chilli powder and curry powder and mix well with the cauliflower. Boil potatoes and smash it.

Sieve the flour and salt together. Add the oil, rub it in so that it appears like crumbs
Slowly add the water and knead well to make firm dough. Keep it covered for an hour.

Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.

In a pan heat the oil. Add the chopped onions, garlic, ginger, green chillies and fry well till it turns a nice golden brown. Then add the tomatoes and cilantro and fry till the tomatoes are soft and oil begins to separate. Add the mustard, cinnamon stick, peppercorns and cardamom powder along with salt and mix well.

To this mixture add the spring onions and cauliflower mix and keep stirring for 10 minutes. Cover and let the cauliflower cook for 10 minutes. Remove the cover and let any water that formed get evaporated. Add chopped coriander leaves. Set it aside to cool it off.

Take a small dough ball and roll out to get 7 inch diameter flat bread. Take a tablespoon of the cauliflower mix and mashed potato and spread evenly in the rolled dough. Pull together the ends and seal on top like a bag. Then roll this together into a paratha.

Roast the paratha on a hot griddle with oil. Parathas are done when they are nice and golden on both sides.


Serve hot with curds, raita or other dishes.

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Oshun: the African Goddess of Love

Òsun, pronounced as Oshun is a major orisha as part of the Yoruba mythology and the patron of Cuba and also adored in the Afro-American cults. Oshún is the divinity of the river that runs in Nigeria. Òsun was the daughter of Nana Buruku, wife of Òrúnmílá (Orunla), Ògún, Òsoosi, and Aggayu, who was her real husband. Oshun was also the concubine of Shango. It is said that she lost her virginity to save her sister Oya.Òsun had children with Oduduwa, Orunmila and Inle. With Oduduwa she had Olose (girl) with Orunmila had Paroye (girl) and with Inle had Ologun Ede (androgynous). Òsun is the one who takes care of the Ojubo, throne or place of worship of Oduduwa and Yewa. Òsun was called Iyalode, a title conferred to the one who occupies the most important place among all the women of the city.The love of Òsun for the bronze, the most precious metal of the country Yorùbá in the old times, is mentioned in the greetings that are directed to her. In Cuba and Brazil, Òsun's followers wear yel…