Sunday, April 13, 2014

Gobhi Parathas (Cauliflower with Parathas)

 Weekends are cheat days. You can indulge in all calorie-rich foods while lazing around in the house. Parathas make the perfect weekend brunch or Lunch. Being a true Punjabi, I relish the parathas with loads Lassi. I prefer making them in pure desi ghee, but some like to have it in refined oil too.
of butter, and a glass of chilled

Gobhi ke Parathe
1 medium-sized cauliflower
Salt to taste
1tsp Aijawain (carom seeds)
3 green chilies
1tsbp Cumin powder
1tbsp Coriander powder
1tsp Garam Malsa
Wheat flour dough
Fresh Coriander leaves

  • Grate the cauliflower.
  • Add in salt. Keep it for 20 minutes.
  • Extract all the water from the grated cauliflower.
  • Now in a bowl, add in grated cauliflower, aijawain + cumin powder + coriander powder + garam masala powder + green chilies + coriander leaves.
  • Mix well.
  • Now divide the dough into 5 portions. it should be like ping-pong ball.
  • Dust it with flour.
  • Roll it with a rolling pin. in a 3' diameter size,add in small amount of cauliflower.
  • Bring all the edges together. Press it in the center.
  • Flatten it.
  • Dust some flour.
  • Roll it with a rolling pin.
  • It should be done very lightly till u get a size of a chapatti.
  • Place it over a hot tawa..
  • Cook it till both sides are brown.
  • Put some ghee on the sides.
  • Cook till its done
  • Do the same with the remaining dough and cauliflower.
  • Serve it hot wid dahi, pickle, butter.