Winter means good foods, moving out, week end parties’ et al. When we talk about good food definitely it means some mouthwatering foods like parathas, chicken or mutton dishes, cakes, cookies, sweets. The list would be a long one. Toady I’ll share the recipe of Stuffed Gobi Paratha which we often make during winter. Sometimes we make a stuffed paratha and sometimes make kneading all ingredients together. It depends on my cooking mood. Last night I made the stuffed one with some Aloo-Chana Masala and Cucumber-Onion Raita. This is a very easy recipe and one can make it in ease. You just can serve this with only some pickle too. Here is my version of Gobi Paratha …. 🙂
For the stuffing:
For the dough:
For Aloo Chana Masala:
- For making the dough: In a large mixing bowl mix all ingredients mentioned under for making the dough.
- Knead the dough adding a little water at a time. Cover and keep aside. The dough must be a little firm else the when the moisture releases from cauliflower, the stuffing comes out.
- For making the stuffing: In a mixing bowl grate cauliflower.
- Mix all the ingredients and mix very well.
- For making the paratha: Divide the dough into 8-10 equal balls.
- Take one ball and roll into 4” diameter disk dusting some wheat flour.
- Put some stuffing on the middle and cover it with the rolled dough.
- Roll the ball between you palm carefully.
- Now roll the ball again sprinkling some wheat flour in the form of a big roti/disk.
- Heat tawa or skillet. Put the paratha on the tawa and let cook for 2 minutes on both the sides.
- Apply ghee on one side. I have used oil+ghee in 1:1 ratio. Let it cook. Then turn it and apply some more ghee+oil on other side.
- Like this way turning sides for couple of times roast all the parathas.
- Serve it with onion-cucmber raita and choice of your pickle. I had prepared Aloo-Chana Masala too.
- For making Aloo-Chana Masala Soak chick pea or chole overnight. Next day boil them in a pressure cooker adding a little salt and water. Drain the water and keep aside.
- Cut the boiled potatoes in cubes. Chop the tomatoes.
- Heat oil in a kadai or pan. Put in the cumin seeds and let them splutter.
- Now add onion paste, ginger paste and garlic paste. Sauté till oil separates.
- Now add the chopped tomatoes and all the dry masalas except garam masala.
- When oil starts separating add the boiled potatoes. Add salt. Sauté very well.
- Next add boiled chick peas and water. Mix in garam masala powder and let it cook for 7-8 minutes.
- Serve with Gobi Paratha, Aloo Paratha or any other Indian flat bread.