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
4 cups mashed cauliflower
1 tbsp yogurt
1 tsp curry powder
3 spring onions
1 cup coriander leaves
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
1 tsp chilli powder
1 tsp turmeric powder
4 cups wheat flour
4 tbsp oil
Salt to taste
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.