Wednesday, 3 January 2018

Gobi Paratha Recipe For Working Mothers (cauliflower stuffed unleavened flatbread)

Gobi paratha or cauliflower stuffed paratha is an unleavened flatbread once again stuffed with cauliflower.It is again a very common Punjabi recipe which is made in different ways according to the convenience of the people.Today I am sharing this recipe in which I have used potatoes along with the cauliflower.The reason being the potatoes add a lot of body to the stuffing as well as help in absorbing the moisture of the stuffing.
In this recipe the stuffing is so made that it can be stored in the refrigerator and used later.All you need is some chapati dough.This is an excellent lunch box menu as this can be prepared very early in the morning without any fuss.









To Follow Me LIKE MY PAGE HERE



Ingredients
 Chapati dough(soft ) for about 8 parathas

Cauliflower-1 full ,cut into florets
Potato-2,cut in cubes
salt-as per taste
turmeric powder-1 teaspoon
green chillies-2 to 3-slit
coriander leaves- finely chopped
chili flakes or chili powder-1 teaspoon or more(you can increase the quantity if you want it more spicy)
amchur powder(dry mango powder)-1 teaspoon
Oil for making the stuffing and for roasting the parathas

Method
1-heat about 2 tablespoon oil in a pan,and add the potatoes first
2-Add in the salt and turmeric
3- Saute for on eminute
4-Then add in the cauliflower
5- Mix well
6-cover and cook for about ten minutes or till the potatoes and the cauliflower is cooked in medium flame
7-Open the lid and add in the amchur,chillies,coriander and the chilli flakes
8-Mix well saute for 1 minute and cover again and cook for 5 minutes in medium flame till you get a reddish colour on them
9-switch of f the flame and mash the entire thing with a potato masher as shown in the pic
10- cool the mixture and store in the refrigerator for future use
11-alternatively You can use it to make parathas after it cools
12- to make parathas roll discs of about four inches diameter and place the stuffing ,and fold in the sides and shape into a ball
13-roll again into a paratha of diameter about 7 to 8 inches by dusting flour over it
14-Roast on a medium hot girdle on both sides by brushing oil
Serve hot with achar(pickle) or chutney





Related searches -Tamarind chutney
                                           Peas Paratha
Sattu ka paratha
Methi Poori (Fenugreek Leaves Poori) recipe
Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake
Kanda Poha(Maharastrian style)(spiced beaten rice)


                                      Heat about 2 tablespoon oil in a pan,and add the potatoes first
Add in the salt and turmeric


Saute for one minute,Then add in the cauliflower, Mix well

                                  

                                    Cover and cook for about ten minutes or till the potatoes and the cauliflower is cooked in medium flame
                                                 Open the lid and add in the amchur,chillies,coriander and the  chilli flakes
                                             Mix well saute for 1 minute and cover again and cook for 5 minutes in medium flame till you get a reddish colour on them


                                            
                                         
                                 Note the colour
                                           
                                                     Mash well with a potato masher






Start rolling and stuffing

                                         
                                          Close the ends and roll again





Start roasting

 









                                                       Add oil


                                    Serve hot



No comments:

Post a Comment