Share on Facebook : http://goo.gl/uNbjmK Tweet now : http://goo.gl/Y7to1z If an irresistably delectable breakfast is all that you are looking for, here's chef Ruchi Bharani who brings you a popular dish from the land of Punjab, that is, Gobi Ka Paratha. There are endless ways in which one can prepare a delicious gobi paratha, that you can have for breakfast, lunch or even dinner. Check out Ruchi's take on it.
Ingredients:
1/2 cup cauliflower (grated) 2 green chillies (finely chopped) 1/4 amchoor powder Salt Pinch of turmeric 3/4 cup wheat flour 1 tbsp oil 1/2 capsicum (finely chopped) coriander leaves 1/4 tsp coriander & cumin seed powder 1/4 tsp garam masala 1 tsp oil 1/2 tsp salt
Method:
To make the filling: - Heat oil in a pan. - Add the finely chopped capsicum and saute it for few seconds. - Add finely grated cauliflower, finely chopped green chillies, turmeric powder, garam masala, red chilli powder and aamchur powder and saute these ingredients. - Turn off the flame and let the filling cool down. - Add the chopped coriander leaves and salt to the filling and mix well.
To make the dough: - In a bowl, add the wheat flour, oil, salt and water and knead a dough. Let the dough rest for about 10-15 minutes.
To make the parathas: - Dust the work surface with wheat flour, take a small ball out of the dough, coat it with dry wheat flour and roll it into a thick, round roti. - Place about 2 tsp. of the filling at the centre of the roti, fold it in a semi circle and press it on the sides. Using a sharp edged bowl, cut off the excess dough. - Coat the filled dough with wheat flour and roll it in a round shape again. - Dry roast the paratha on one side for a few seconds and then flip it over. - Apply ghee on the roasted side, flip it over and again, apply ghee on the other side. - Cook until you get the brown spots on the paratha. - Serve hot with curd and butter.
