Hawkins FUTURA TAVA, Инструкция по эксплуатации

Страница: 16 / 22

14
Gobi Paratha (Unleavened Bread Stuffed with
Cauliflower)
Yield
16 cm diameter paratha :
12
18 cm diameter paratha : 9
20 cm diameter paratha : 8
Dough
4 cups / 400 g sifted wheat flour
1
/
2
tsp / 2.5 ml salt
1 tbsp + 2 tsp / 25 ml
ghee
1 1
/
3
cups + 2 tsp / 330 ml water
Filling
3 medium (3 lb 5 oz / 1.5 kg) cauliflowers leaves and tough
lower part of stems removed,
quartered (1 lb 11 oz / 760 g)
1 tbsp + 2 tsp / 25 ml salt
2 medium (7 oz / 200 g) onions finely chopped
1 1
/
2
tsp / 7.5 ml
cumin seeds
4 green chillies finely chopped
1
/
4
cup / 60 ml coriander leaves finely
chopped
Ghee for Frying
1
/
2
cup / 120 g
1. To make dough:
Mix flour, salt, ghee and 1 cup/240 ml water.
Add enough of remaining water ( 1
/
4
cup + 2 tbsp/90 ml), 2 tbsp/
30 ml 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 gently and discard water. Add remaining
ingredients. Mix.
3. Rub hands with a little ghee. Knead dough briefly. Make the number
and size of balls as required:
•
For 16 cm paratha : 12 balls about 1
1
/
2
inch/3.8 cm in diameter
•
For 18 cm paratha : 9 balls about 1 5
/
8
inch/4 cm in diameter
•
For 20 cm paratha : 8 balls about 1 3
/
4
inch/4.3 cm in diameter.
Keep covered with a damp cloth.
4. On a floured board, roll each ball of dough into a flat round (see
page 5 para 16) as required:
•
For 16 cm paratha : rounds 4 inch/10 cm in diameter
•
For 18 cm paratha : rounds 4.5 inch/11 cm in diameter
•
For 20 cm paratha : rounds 5 inch/12.5 cm in diameter.
Keep on a lightly floured surface, covered with a damp cloth.
5. To stuff paratha : Follow illustrated steps on page 6, using the
amount of filling for each round of dough as required:
•
For 16 cm paratha : 5 1
/
2
tbsp/55 g filling
•
For 18 cm paratha : 7 tbsp/70 g filling
•
For 20 cm paratha : 8 1
/
2
tbsp/85 g filling.
6. Heat tava on medium heat as follows:
•
For the 22 cm tava: 1 1
/
2
minutes
•
For the 24 cm tava: 2 1
/
2
minutes
•
For the 26 cm tava: 3 minutes
•
For the 28 cm tava: 3 minutes.
7. Put round on tava. Cook as explained on page 6 except, for a
20 cm paratha , each time spread 3
/
4
tsp/3.8 ml ghee (instead of
1
/
2
tsp/2.5 ml ghee). Cook remaining rounds in the same way. Serve
hot, accompanied with curd. •