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Monday, August 13, 2012

Gobi Paratha (Cauliflower Stuffed Flat Bread)【花椰菜馅饼】



Cauliflower is very good source of fiber and vitamin C, I liked it stir fried the Chinese way and sometimes just steamed it with some garlic sauce.

Making it as stuffing in Indian stuffed paratha (Flat stuffed bread) is also a very tasty to use this vegetable, a good way to eat yourself to health!

菜花/花椰菜是个好东西除了可以炒菜,也可以试试做这个馅饼。是个很好吃的点心和早餐。

Ingredients:

For dough:
2 cups Whole wheat flour (Atta)
Approximately 1 cup of water
a pinch of salt

For stuffing:
300 gm Cauliflower
2 tbsp Cilantro Optional
2-4 green chilies

For Seasoning:
1/2 tsp Cumin/Jeera
1/2 tsp Mustard seed/Rai
1/2 tsp Dhania/Coriander Powder
1/4 tsp Chili powder
1/4 tsp Turmeric powder/Haldi
1/4 tsp Garam masala
Salt to taste

材料:
面皮:
2 杯 全麦面粉
大约 1 杯的 水
一撮盐

馅料:
300 克 花菜/椰花菜 (Cauliflower)
2 大勺香菜 (Cilantro) Optional
2-4 只 青辣椒

调味料:
1/2 小勺 孜然 
1/2 小勺 芥菜籽
1/2 小勺 芫荽粉 (Coriander Powder)
1/4 小勺 辣椒粉
1/4 小勺 黄姜粉
1/4 小勺 印度五香粉 Garam masala
盐适量




1. Clean and cubed cauliflower, place them together with green chili and 1/4 tsp of salt into a grater/chopper, grate until fine.

2. Take the grated cauliflower out and let leave aside for about 2-3 minutes, when the cauliflower become soggy and somewhat watery, place it on a piece of muslin cloth, wrap it up and squeeze out as much water as you can, make sure you save the vegetable juice that you squeeze out.

3. Dilute the vegetable juice with water to make 1 cup of liquid, use it to knead together 2 cups of whole wheat flour and a pinch of salt to form a soft dough, let the dough rest for about 10 minutes.

4. Add all the seasoning to the grated cauliflower and mix well.

1. 把花菜清理好切小块和青辣椒一起,加大约1/4 tsp食盐用食物料理机切碎。把切碎的花菜取出,摆一边等十分钟,花菜开始出水时用一个纱布包起,尽量把菜汁挤出,菜汁留起备用。

2. 把菜汁加水兑成大约一杯和两杯全麦粉、一撮盐和成一个面团,饧面10分钟备用。

3. 把所有调味料和花菜混合成馅料备用。



5. Divide dough into about 10-15 ping pong size balls, roll it out to palm size, place 1-1.5 tbsp of fillings on it. Wrapped it up to form a pocket, press with palm to flatten the dough a little, use a rolling pin to roll the bread into a 6-7 inches disc.

6. Heat up a pan and grease with some oil/ghee, pan fry the bread at medium heat, cook both the sides of flat bread until golden brown in color. Repeat to make all breads.

7. Serve with yogurt, Green Chutney and a small cube of butter.

4. 十分钟后把面团平均揪出大约十个乒乓球大小的小面团。把小面团擀开成巴掌大的面饼,加入大约1-1.5大匙的馅料包起,捏成包子状后压扁,用擀面杖擀开成差不多6-7寸大的面饼。

5. 中火热上一口平底锅,抹上一点油/酥油。把面饼入锅两面煎成金黄色。重复以上步骤把所有面饼做好。

吃时沾上薄荷芫荽蘸酱和一点黄油。




欢迎到我的新浪博客玩--
菜花/花菜馅饼

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