Gobi Parata

Gobi Parata is a cauliflower stuffed indian bread, it is a punjabi recipe, I had this recipe first time in bangalore in punjabi restaurant, from then i love this dish. I prepare this recipe whenever iam very hungry and want to make some thing fast and eat. This is very healthy and easy to prepare, I love trying different stuffed paratas, you can even make this recipe with very less oil.Here is the recipe now.




For the Parata dough:

2 cups Wheat Flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little water at a time and form a soft dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. One parata requires a pingpong ball sized lump of dough. For rolling, use dry flour as in chapathi., to roll easier. Dust the parata with dry flour now and then.

Main Ingedients

• 1/2 Cauliflower grated
  
• 4-5 green chillies finely chopped
• 1 big onion finely chopped
• 1/2 tsp. ginger and garlic paste
• 1 tbsp. coriander leaves chopped fine
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder(optional)
• salt to taste
• oil for shallow fry
• 2tsp oil
  

Heat 2tsp oil in a pan, add onions fry it till it becomes transparent, add ginger garlic paste, green chillies and fry for 2 mns, Mix well, then add grated cauliflower to this, keep frying for 5mns or till it changes it color to light white and mix well, then add turmeric powder, cumin powder, garam masala powder(optional), salt and mix well, keep it on low flame for 5mns. If you had more salt and more tumeric powder, the mixtures becomes very soft and it is difficult to make paratas, so please remember this:-)

Roll a thick chapathi about 4" diameter. Place a small ball of filling at centre. Cover with the sides or brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently and make it round.

Dust with dry flour, proceed to roll to 6" diameter. Heat a heavy tava, place parata on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done. Serve hot with chutney or pickle and plain fresh curds.

Aloo Paratha(Potato-Stuffed Flatbread)

Aloo Parata is a Potato stuffed indian bread, everyone likes eating potato recipes, this is the one of the popular recipe in Paratas, I have learnt this recipe from one of my north indian friend called Ekta, Potatoes contains low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and good source of vitamin B6 and fiber, It is very easy and simple to prepare. Here is the recipe.


For the Parata dough:

2 cups Wheat Flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little water at a time and form a soft dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. One parata requires a pingpong ball sized lump of dough. For rolling, use dry flour as in chapathi., to roll easier. Dust the parata with dry flour now and then.

Main Ingedients

• 3 large potatoes boiled and peeled
• 4-5 green chillies finely chopped
• 1 big onion finely chopped(cut into very small pieces)
  
• 1/2 tsp. ginger and garlic paste
• 1 tbsp. coriander leaves chopped fine(optional)
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder(optional)
• 1/2 tsp jeera/cumin powder
• 1/2 tsp coriander powder
  
• salt to taste
• oil for shallow fry

Mash the potatoes, to that add ginger garlic paste, green chillies,coriander,onions,turmeric powder, garam masala powder, cumin powder, salt and mix well. Roll a thick chapathi about 4" diameter. Place a small ball of filling at centre. Cover with the sides or brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently and make it round.

Dust with dry flour, proceed to roll to 6" diameter. Heat a heavy tava, place parata on it. Allow one side to cook have brown golden patches. cook on medium flame so that onions gets well cooked inside. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done. Serve hot with chutney or pickle and plain fresh curds.