10
Gobi Paratha (Unleavened Bread Stuffed
with Cauliflower)
Yield: 12
paratha
Dough
4 cups (400 gm)
sifted wheat flour
1
∕
2
teaspoon
salt
1
1
∕
3
cups + 1 tablespoon
(335 ml)
water
Filling
3 medium (1.5 kg)
cauliflowers
leaves and
tough lower part of stems
removed, quartered (750 gm)
5 teaspoons
salt
2 medium (200 gm)
onions
finely chopped
1
1
∕
2
teaspoons
cumin seeds
5
green chillies
finely
chopped
1
∕
4
cup
coriander leaves
finely
chopped
Ghee for Frying
1
∕
2
cup (120 gm)
1.
To make dough:
Mix flour, salt and 1 cup water. Add
enough of remaining water (6 tablespoons), 2 tablespoons at a
time, mixing after each addition, till dough forms a soft ball
(stop adding water before dough becomes wet and sticky).
Knead till dough is smooth and elastic (about 2 minutes).
Keep covered with a damp cloth about 30 minutes.
2.
To make filling:
Grate cauliflower. Mix cauliflower and
salt. Keep aside 15 minutes. Squeeze out and discard water.
Add remaining ingredients. Mix.
3.
Rub hands with a little ghee. Knead dough briefly. Make
12 balls about 4 cm in diameter. Keep covered with a damp
cloth.
4.
On a floured board, roll each ball of dough into a flat
round 10 cm in diameter (see page 6 para 10). Keep covered
with a damp cloth.
5.
To stuff
paratha
:
Follow illustrated steps on page 7,
using 5
1
∕
2
tablespoons of filling for each round of dough.
6.
Heat tava on medium heat about 2 minutes for 22 cm
tava/about 3 minutes for 26 cm tava.
7.
Put round on tava. Cook as explained on page 7. Cook
remaining rounds in the same way. Serve hot, accompanied
with curd.
h
