Wednesday, February 4, 2009

Gobi Paratha

  • 1 cup cauliflower (grated)
  • 1 large onion (finely chopped)
  • 2 green chillies (finely chopped)
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp aamchoor powder (dry mango powder)/or juice of 1/2 a lemon
  • 1 tsp turmeric powder
  • 1 tsp coriander leaves, finely chopped
  • Salt to taste


Sprinkle the grated cauliflower with salt and and little water. Keep it aside for sometime.

Squeeze out the excess water and mix the grated cauliflower with onions, garam masala, cumin powder, coriander powder, aamchooor powder/lime juice, turmeric, green chillies and coriander leaves.

Mix all the ingredients well. Make them into medium sized balls ( slightly bigger than the size of a lemon). Keep them aside.

Sieve 500 gms of wheat flour (atta) add salt as per taste, 2 tbsps of butter or oil and enough water to it and knead it well to make a stiff sough.

Divide them into 6 portions and roll each one of them into thick round circles. Place cauliflower mixture ball in the centre, seal the edges.

Form into balls and then roll out as thin or thick parathas as per your choice. Roll the paratha gently so that the stuffing doesn't spill out. Heat a frying pan/tawa and roast these parathas on both sides, adding a little butter/oil, till evenly browned.

The gobi parathas go very well with pickles and curd. Plain curd is the usual choice. I chose to add a little flavour to the curd too. This is what I did. Read on..

Chatpata curd:
  • 2 cups curd (whisked)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp aamchoor powder (dry mango powder)
  • 1 tbsp coriander leaves (finely chopped)
  • salt to taste
Add all the above ingredients to the curd. Garnish it with coriander leaves. The chatpata curd is ready to be served with piping hot parathas :)

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