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Monday, August 13, 2012

Gobi Paratha (Cauliflower Stuffed Flat Bread)

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!


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

Clean and cubed cauliflower, together with green chili and 1/4 tsp of salt grate/chop it in a food processor until it is about 1 mm fine.

Scoop out the grated cauliflower, and let leave aside for about 10 minutes, when the cauliflower become soggy and somewhat watery, place it on a muslin cloth wrap it up and squeeze out as much water as you can, make sure you save the vegetable juice.

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 dough rest for about 20 minutes.

Meanwhile, blend the seasoning and grated cauliflower well.

After 20 minutes, divide dough into about 10-15 ping pong size balls, roll it out to about palm size, place 1-1.5 tbsp of filling on it, wrapped it up to form a pocket, press it with your palm to flatten a little, use a rolling pin to roll bread into a 6-7 inches.

Heat up a pan at medium heat, grease with some oil and pan fry both the sides of flat bread until golden brown in colour.

Serve with yogurt, mint chutney and a small cube of butter.

中文版,For Chinese,Click --》菜花/花菜馅饼

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