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Gobi Paratha Recipe

By on July 14, 2020
Gobi Paratha Recipe

Gobi Paratha Recipe

Gobi Paratha Recipe

Gobi Paratha Recipe

Chef Mehboob Khan Chapli Roll Paratha Recipe

Ingredients;

Dough;

  1. Whole wheat flour – 1 cup
  2. Salt – 1/2 tsp
  3. Water use as needed – 1/2 cup

Filling;

  1. Shredded cauliflower – 2 cups
  2. Carom seeds (ajwain) – 1/2 tsp
  3. Cumin seeds (jeera) – 1/2 tsp
  4. Green chili finely chopped – 1
  5. Cilantro chopped (hara dhania) – 2 tbsp
  6. Salt – 1/2 tsp
  7. Whole wheat flour for rolling – 1/4 cup
  8. Oil to cook paratha – 2 tbsp

Method;

Making the Dough;

  • Mix flour, salt and water together to make a soft dough (add water as needed).
  • Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
  • Set the dough aside and cover it with a damp cloth.
  • Let the dough rest for at least ten minutes.

Making the Filling;

  • Shred the cauliflower using a shredder (electric or manual).
  • Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.
  • Squeeze the cauliflower take out as much water as possible.
  • Add all filling ingredients together, mix it well.

Making the Paratha;

  • Divide the dough and cauliflower mixture into 6 equal parts.
  • Roll one part of the dough into a three inch circle.
  • Place one part of the filing in the center.
  • To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.
  • Allow each ball to settle for two minutes before rolling.
  • Timing is critical here.
  • If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling.
  • Heat an iron skillet or heavy skillet on medium high heat.
  • Test by sprinkling it with a couple of drops of water.
  • If the water sizzles right away, the skillet is ready.
  • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
  • Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles.
  • When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
  • Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up.
  • Flip the paratha over.
  • You will notice some golden-brown spots on it.
  • After a few seconds, spread one teaspoon of oil over the paratha.
  • Flip the paratha again and lightly press the puffed areas with a spatula.
  • Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
  • Repeat for the remaining parathas.
  • Cool the parathas on a wire rack so they don’t get soggy.
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