Palak paneer parathaGobi peas paratha
In a bowl add 2 cups of flour and salt. Add water little by little and make a soft pliable dough.Add 2 tsp oil. Cover and keep aside.
In a pan add 3 tsp oil and add cumin seeds, finely chopped green chili and garlic.
Saute for a minute. Add the chopped onions and cook till translucent.
Immerse the cauliflower florets in salt water for 10 minutes. Wash it nicely.Pat dry them nicely. Grate the cauliflower. Add the grated cauliflower to the pan and add in the salt. Cook for 2 minutes. Switch off the stove. Add chopped coriander leaves. Allow this to cool completely.
Divide the dough into equal big lemon sized balls. Take one dough ball, dust generously with dry flour.Roll this into a small disc.Place 1-1.5 tblsp of filling into it.Cover it well.
Dust again and roll it into parathas.Heat a tawa and place the rolled paratha on it. Cook on both sides. Drizzle withe ghee or oil on both sides. Repeat this for the rest of the dough.
Red chili powder can be replaced for green chili. Make the paratha after the stuffing is completely cool. Else it will tear. Garam masala can be added to the Gobi paratha stuffing.
Deepa Hamaree Rasoi VardhiniEvent: Herbs and Flowers – Garlic Cheers,Uma
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