Parattas come in different forms. There are different North Indian stuffed parattas and the Kerala style layered maida paratta. The North Indian paratta names differ depending on the stuffing we are using. There is Gobi paratta, Aloo paratta, Mooli paratta, Methi paratta etc. I'm going to show you how to prepare Gobi Paratta. Gobi is cauliflower in Hindi. Paratta is a stuffed chapathi.
Parattas are complimented with curd/yoghurt and a simple chutney. I'm calling this as a weekend feast because the preparation could take1-1.5 hrs. The below recipe will make 5 parattas. Serves 2.
Parattas are complimented with curd/yoghurt and a simple chutney. I'm calling this as a weekend feast because the preparation could take1-1.5 hrs. The below recipe will make 5 parattas. Serves 2.
Ingredients:
- Atta/ wheat flour - 2 small cups
- Gobi/ Cauliflower - 1
- Coriander leaves
- Spring onions
- Garlic cloves
- Cumin seeds/ Jeera
- Green chilies - 4
- Lemon - 1/2
- Salt
- Ghee/ Butter
- Chat masala (available in grocery stores)
- Curd/ Yoghurt
- Edible oil - 1 spoon
Preparation:
- Wash the cauliflower thoroughly and chop it.
- Microwave the chopped cauliflower in water and a pinch of salt for 5mins. Alternatively you can boil it in water for 5mins. This will ensure that the cauliflower is soft and germ free.
- Meanwhile take a vessel, add atta (wheat flour) and make the chapathi dough.
- Add water carefully. The dough should become soft and not gooey.
- Knead it thoroughly so that the dough becomes very soft.
- Close the dough with a lid and keep it aside for a few minutes.
- Now that the cauliflower is ready after 5 mins of boiling, drain out all the hot water, pour some cold water to cool it down.
- In order to drain out water thoroughly from the gobi (cauliflower), use both your palms and squeeze out water). We want the gobi to be as dry as possible or else parattas will not come out well.
- Now take a food processor which will chop vegetables finely. Add gobi, spring onions, green chilies, cumin seeds (jeera), garlic cloves and chop.
- Transfer all the chopped vegetables to a bowl and add salt to it and mix well. In case you feel gobi is still having moisture, you can squeeze out the water even at this step. Gobi stuffing is ready now.
- Take the dough and make medium sized balls out of it.
- Start rolling the wheat balls. Do not make it too thin because we need to stuff it later and roll it again.
- Place the gobi stuffing in the center.
- Roll up from the sides towards the center by hand to make a dumpling. Make such dumplings out of the whole dough. Keep it aside for 5mins.
- Meanwhile, let's prepare the simple coriander chutney.
- In a mixer grinder, add chopped coriander leaves,1 green chilly, very less water and grind well.
- Transfer it to a bowl. Squeeze 1/2 lemon and add 1 spoon salt. Mix well.
- Pour 1 spoon oil on top and coriander chutney is ready.
- We can start rolling the dumplings. Roll it very carefully to avoid it from tearing off.
- Take a tava or skillet and cook the rolled dough.
- Add a spoon of ghee and spread it thoroughly.
- Flip it to the other side.
- Do the flipping one more time till the dough looks well cooked. This could take 2 mins.
Parattas are ready to serve. Take curd/ yoghurt in a bowl and sprinkle chat masala on top of it.
Treat your friends and family this weekend with some yummy parattas, tangy yoghurt and coriander chutney. This makes a delicious, full-tummy meal. Enjoy it with a glass of lassi or mango juice!
