Gobi Paratha

GOBI PARATHA

One of the most popular breakfast dishes throughout western, central and northern regions of the Indian Peninsula, made of spiced potatoes filled whole wheat flat bread griddled with desi ghee. It is also similar like Aloo Paratha

Sl. No	Ingredients	Quantity	Units
For stuffing
1	Cauliflower boiled and grated	500	Gms
2	Green chilly finely chopped	5	Gms
3	Fresh coriander finely chopped	10	Gms
4	Red Onion  finely chopped	90	Gms
5	Cumin Powder	5	Gms
6	Chat Masala	5	Gms
7	Salt	to taste
8	Anardana powder	10	Gms
For Dough
9	Whole wheat flour (Atta)	500	Gms
10	Water	310	Gms
11	Sunflower Oil	10	ml
12	Salt	to taste
For Cooking
13	White Butter	150	Gms
For Serving
14	Set curd (per bowl)	80	Gms
15	Mango Pickle	150	Gms

METHOD:

For Stuffing: 

* Mix together all the ingredients and check the seasoning 

* Divide into 10 equal parts

For Dough  

* In whole wheat flour add Water and salt mix well 

* Knead the mix to make a soft dough   

* Add vegetable oil and keep for 1 hour resting  

* Divide into 10 equal parts.                                                                                                                       Making of Paratha  

* Flatten the dough and stuff with aloo mix and roll into 4 inches of diameter  

* Cook on griddle plate, basting with the Butter.  

 Serving of Paratha  

* Serve one piece of Gobi paratha with set yoghurt and Mango Pickle                                                            *

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Gobi Mutter Masala

GOBI MUTTER MASALA

Ingredients						Quantity
Cauliflower florets						100 gms
Fresh or frozen peas						50 gms
Bay leaves						2 Nos
Green chilies, slit						2 Nos
Cumin seeds						½ tsp
Chopped onion						¼ cup
Turmeric powder/haldi						½ tsp
Red chili powder						½ tsp
Garam masala powder						½ tsp
Coriander powder						1 tsp
Dry methi leaves, crushed						1 tsp
Oil						2 tbsp
Few coriander leaves for garnishing
Salt as required
For the masala paste:
Chopped onion						½ cup
Tomatoes, chopped						3 medium size
Ginger						½ inch
Garlic						3 Nos

Method:

* First rinse and chop all the veggies.

*Keep the cauliflower florets in salted water for 15-20 minutes. Then drain the florets and keep aside.

*Blend the the onion, tomatoes, ginger and garlic till smooth in a blender with no water or very little water.

*Heat oil in a pan. fry the cumin first with the bay leaves.

*Add the chopped onions and fry till light brown. Add the ground onion-tomato paste

*Stir and then add all the spice powders, one by one.

*Fry the masala till the oil starts to leave the sides.

*Keep on stirring so that the masala does not stick to the pan.

*This might take around 7-9 minutes.

*Now add the cauliflower florets, and peas.

*Add 3 cups water and stir the curry.

*Finally add the slit green chilies and salt. Let the whole curry come to a boil.

*Then cover with a lid and let the curry simmer till the veggies are cooked.

*Finally add crushed kasuri methi leaves.

*Garnish with coriander leaves and serve.