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Gobi Parathas
Gobi Parathas
Ingredients
Filling:
1 cup finely grated cauliflower
2 teaspoons finely grated fresh ginger
1 teaspoon salt
1 teaspoon curry powder
and chili powder to taste, optional
2 cups plain white flour
1/2 teaspoon salt
2 cup warm water
2 to 3 tablespoons margarine for
cooking
Method
Mix flour and salt together in a large bowl. add the water all at
once and knead hard for 10
minutes. Dough should be firm but pliable. Cover and leave for at
least 30 minutes. Divide
dough into 8 equal portions and roll each into a ball.
Flatten out to a circle about 10 cm (4 inches) in diameter, put
a spoonful of filling in the
middle of each and draw ends together, pinching them firmly to join.
Flatten between the
hands to a round shape. On a lightly floured board roll out very
lightly and carefully to a
circle the size of a breakfast plate. Do not press too hard on the
rolling pin or the filling will
break through the dough.
If this does happen take a small piece of dough, press flat and
place it over the break. Roll
gently to join. When all the parathas are filled and ready to cook,
heat a heavy griddle or
thick, heavy frying pan until very hot. Melt the margarine in a
small saucepan and have it
within easy reach.
Put a teaspoon of melted margarine on the griddle, spread it with
a frying slice and put a
paratha on it. Spread another small teaspoon of melted margarine
on top of the paratha.
Turn the paratha over and cook other side, pressing gently with
frying slice. Paratha
should be cooked until nicely golden on both sides. Serve at once.
Filling: Prepare filling
only when ready to use it.
Combine all the ingredients in a bowl and mix well. Use only the
tender flower heads of the
cauliflower and make sure there are no large pieces, for these will
make the parathas
difficult to roll out
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