Gobi Ka Paratha - Stuffed Indian Bread Recipe - Popular Punjabi Recipe By Ruchi Bharani
RajshriFood
2014-09-06
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If an irresistably delectable breakfast is all that you are looking for, here's chef Ruchi Bharani who brings you a popular dish from the land of Punjab, that is, Gobi Ka Paratha. There are endless ways in which one can prepare a delicious gobi paratha, that you can have for breakfast, lunch or even dinner. Check out Ruchi's take on it.
Ingredients:
1/2 cup cauliflower (grated)
2 green chillies (finely chopped)
1/4 amchoor powder
Salt
Pinch of turmeric
3/4 cup wheat flour
1 tbsp oil
1/2 capsicum (finely chopped)
coriander leaves
1/4 tsp coriander & cumin seed powder
1/4 tsp garam masala
1 tsp oil
1/2 tsp salt
Method:
To make the filling:
- Heat oil in a pan.
- Add the finely chopped capsicum and saute it for few seconds.
- Add finely grated cauliflower, finely chopped green chillies, turmeric powder, garam masala, red chilli powder and aamchur powder and saute these ingredients.
- Turn off the flame and let the filling cool down.
- Add the chopped coriander leaves and salt to the filling and mix well.
To make the dough:
- In a bowl, add the wheat flour, oil, salt and water and knead a dough. Let the dough rest for about 10-15 minutes.
To make the parathas:
- Dust the work surface with wheat flour, take a small ball out of the dough, coat it with dry wheat flour and roll it into a thick, round roti.
- Place about 2 tsp. of the filling at the centre of the roti, fold it in a semi circle and press it on the sides. Using a sharp edged bowl, cut off the excess dough.
- Coat the filled dough with wheat flour and roll it in a round shape again.
- Dry roast the paratha on one side for a few seconds and then flip it over.
- Apply ghee on the roasted side, flip it over and again, apply ghee on the other side.
- Cook until you get the brown spots on the paratha.
- Serve hot with curd and butter.
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Tweet now : http://goo.gl/Y7to1z
If an irresistably delectable breakfast is all that you are looking for, here's chef Ruchi Bharani who brings you a popular dish from the land of Punjab, that is, Gobi Ka Paratha. There are endless ways in which one can prepare a delicious gobi paratha, that you can have for breakfast, lunch or even dinner. Check out Ruchi's take on it.
Ingredients:
1/2 cup cauliflower (grated)
2 green chillies (finely chopped)
1/4 amchoor powder
Salt
Pinch of turmeric
3/4 cup wheat flour
1 tbsp oil
1/2 capsicum (finely chopped)
coriander leaves
1/4 tsp coriander & cumin seed powder
1/4 tsp garam masala
1 tsp oil
1/2 tsp salt
Method:
To make the filling:
- Heat oil in a pan.
- Add the finely chopped capsicum and saute it for few seconds.
- Add finely grated cauliflower, finely chopped green chillies, turmeric powder, garam masala, red chilli powder and aamchur powder and saute these ingredients.
- Turn off the flame and let the filling cool down.
- Add the chopped coriander leaves and salt to the filling and mix well.
To make the dough:
- In a bowl, add the wheat flour, oil, salt and water and knead a dough. Let the dough rest for about 10-15 minutes.
To make the parathas:
- Dust the work surface with wheat flour, take a small ball out of the dough, coat it with dry wheat flour and roll it into a thick, round roti.
- Place about 2 tsp. of the filling at the centre of the roti, fold it in a semi circle and press it on the sides. Using a sharp edged bowl, cut off the excess dough.
- Coat the filled dough with wheat flour and roll it in a round shape again.
- Dry roast the paratha on one side for a few seconds and then flip it over.
- Apply ghee on the roasted side, flip it over and again, apply ghee on the other side.
- Cook until you get the brown spots on the paratha.
- Serve hot with curd and butter.
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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