Tiffin Varieties‎ > ‎

Gobi Parathas


Ingredients: 

Cauliflower – ½ a flower

Onion – 1

Oil – 1 teaspoon

Cumin seeds – ½ teaspoon

Salt – 1 ½ teaspoon

For outer cover:

Atta (wheat flour) – 8 tablespoons

Salt – ½ teaspoon

Water – ¾ cup

Powders:

Chilli powder – 1 teaspoon

Corriander powder – 2 teaspoons

Turmeric powder – ¼ teaspoon

Garam masala powder – ½ teaspoon

 

Method: 

  1. Heat oil in a non-stick kadai.
  2. Add cumin seeds fry for ½ a minute.
  3. Add finely chopped onions, salt & all powders, fry till onions turn transparent.
  4. Grind the cauliflower florets in mixie. (Should look minced)
  5. Add the ground cauliflower & sauté till the contents blend well.
  6. Make eight balls once cooled.
  7. Kneed the atta with salt & water.
  8. Make eight equal sized balls.
  9. Roll the balls & keep the filling into it. 
  10. Roll into thick parathas. (Filling technique same as aloo parathas...)
  11. Toast on tawa both sides with a teaspoon of oil.


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