Monday, June 8, 2009

Gobi / Cauliflower Stuffed Parata

Some twist with regular round parata. Make a poket parata !

  • 3 cups Wheat flour/ Chapati atta
  • 1 cup All purpose flour/ Maida
  • 2 cups milk (approx.)
  • Salt to taste
  • 1/2 tsp Sugar
  • Oil / Ghee/ Tup for shallow frying.
For Stuffing:
  • 3-4 Cups Gob/ Cauliflower ( grated)
  • 1 Onion (grated)
  • 2 Tbsp Oil
  • 1 tsp Cumin seeds
  • 2 tsp Red chili powder or 2-3 Green chilies chopped
  • 1/4 tsp Turmeric powder
  • Coriander leaves
  • Salt to taste.

Method: Mix all the flour in a bow. Add salt, sugar, and knead the dough with milk. Make a soft dough and set it aside fr 45 minutes.
Heat the pan with oil, add cumin seeds let them splutter. Add onion and fry it they get brown or tender. Add cauliflower, red chili powder, turmeric powder, salt and fry till everything is cooked well.

Roll the dough into chapatis or 6-8 inch diameter. Place a portion of the stuffing in the chaptis. Leave the sufficient margin all around.

Fold edges over the stuffing with slight overlap as shown in pics. Flatten and press the edges gently with finger.

Shallow fry with oil/ ghee over low heat until golden color.

Serve hot with Pickles and Raita.

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