Leave aside for 5 mins so that it leaves water.
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I am also a proud mother of two exuberant little kids and a grown-up too (My Husband!). Remove the top leaves and wash the cauliflower. Your email address will not be published.
Happy Cooking !! :)), I am leaving my comments, hope you do leave your’s too!
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Heat the oil in a pan and add the cumin seeds. Please sign in to access your cookbooks, Gobi Paratha, Punjabi Gobi Paratha recipe - How to make Gobi Paratha, Punjabi Gobi Paratha.
Makes it easy to follow with pics. Add the grated cauliflower and cook for 2 mins. I googled and landed on this recipe page with lovely potato-lefse photos. Place one portion of the gobi stuffing in the centre of the circle.
Heat the oil in a pan on medium heat. During these 3 years waiting period I invested myself into watching cooking videos, subscribing to other channels, reading, learning, researching and journaling about cooking. Try the jhunka / zunka to see how - in this recipe with spring onions for zing. Nothing beats besan in making "sabzi" when you have no vegetables on hand! Keep aside. Now take the edge and start pleating bringing to centre. Cook for 2 mins while stirring occasionally. To make extra smooth. Once hot place the paratha and fry using little amount of oil till they have golden brown spots on both sides. Cook till it dries out means no moisture in the mixture. Thank you so much for sharing this dish. http://thoughtsfromajoy.wordpress.com/2011/08/17/ever-heard-of-the-paranthe-wali-gali-the-lane-of-breads-in-delhi/. Take atta, salt and oil in a bowl. Kashmiri-style mooli akhrot ki chutney (radish walnut chutney) that combines the peppery crunch of radish with the earthy nuttiness of walnuts. Serve the parathas with Yogurt or pickle. Hi, I just tried your method of rolling out gobhi parathas, they came out so well, can't wait to eat them, but me and my parathas are waiting for my husband! I am extremely excited to see you here. Flatten it and roll into a paratha. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Happy Cooking !!
Even you all people know how to make this, still as a beginner, I made it this way.
(adsbygoogle = window.adsbygoogle || []).push({}); Mouth watering, I had these at my fren’s place, her mom is agreat cook….love the gobi paratha texture, After I succeeded in Alu Parathas, I am hoping to make Gobi ones too. Mix flour, salt and water together to make a soft dough (add water as needed). You can do the same with Brocolli as well !!
THe knack is in rolling!:)). Do not overstuff the parathas or else it will become difficult to roll them.
Gradually add water to form a dough. You can either saute then with spices to make dry or use directly. You can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha just like we have done in the below mentioned, | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha |.
After a minute, add mashed potatoes and mix well. Gobi paratha without stuffing It is easy to make Gobi paratha without stuffing. Repeat the same on the other side. Make balls of the dough the size of golf balls. Cauliflower/Gobi paratha is same as other stuffing parathas. In a wide-mouthed utensil, measure out a cup of atta (whole wheat flour). On that fateful day, after spoiling an aloo paratha while rolling it out, I scraped the dough and filling mess off of the chakla and kneaded a frustrated ball of them together. Tried your method and it was super.
Press and cook it from all sides.y. Ginger paste or freshly grated or crushed, *Nutrition information is a rough estimate for 1 serving. After that, knead again and roll into a log, cut equal sized and roll it into balls.
Hello Patrons, I am Poornima, the author, presenter and cook of this blog. Looks so delicious raji. Latha mam thanx for yur compliments..And please share that knack sometime…:)SeenaI too will be happy to share my tasty parathas with you!! Try my recipes at home and share your experiences. thats super fast…! it made me wonder if you’ve ever been here? Cook the paratha till golden brown spots appear on one side and flip. Knead into it the potato masala and finely chopped coriander leaves. Heat a pan with oil. Dust the stuffed aloo paratha dough in wheat flour and roll it gently to 6 inches in diameter using rolling pin. Fascinating to know the technique behind their offering.
Place some prepared fillings in the centre.
Add water a little at a time and knead to soft dough.
First take the wheat flour in a bowl and add salt.Knead it into a firm dough using water. really enjoyed this article. You can use oil or butter to cook the, Press with a spatula and cook on both sides using ghee until the, Privacy Policy: We never give away your email, https://www.tarladalal.com/Gobi-Paratha--Punjabi-Gobi-Paratha-30915r, https://www.tarladalal.comGobi-Paratha--Punjabi-Gobi-Paratha-30915r. Usually I prepare and keep the dough for half an hour. We are very happy to know that. We are eating the potaoe-lefse both savory and sweet.
Take your time over this if doing it with hand - break any lumps of potato that you find along the way. https://vegecravings.com/gobi-paratha-recipe-cauliflower-paratha
For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add grated cauliflower. Dip one flatten disc into dry flour and roll into 4 inch diameter circle. your parathas are looking yummy! Once hot add cumin seeds. Instead of grating them u can cut the gobi into small pieces and boil them for 5-10 mins. It tastes great with pickle or yogurt. Looks great, made by two layers too. Missed out on our mailers?Our mailers are now online! It is hard for sure to get stuffed parathas right the first few times. I’m sure this will help the novice paratha rollers among you. Your email address will not be published. Do try more and more recipes and let us know how they turned out. to get Latest Shades of Kitchen Video Recipes, Your email address will not be published.
One day, quite by accident, I discovered this pleasing middle ground – aloo parathas without stuffing.
What makes these whole wheat Punjabi gobi paratha so appealing is the soft and tasty filling of cauliflower flavoured with spicy green chillies and crunchy onions.
Hi,
Divide the aloo gopi filling into 6 to 8 equal portions. (4") diameter circle using a little whole wheat flour for rolling. Then add the grated cauliflower, cook for a minute and add turmeric, red chilli and garam masala powders,coriander leaves and sprinkle salt (little only will be needed). [Actually, I sometimes like my parathas that way. Do it as you like, just keep in mind that you get different results with different flame intensity.].