Food

Gobi ke Parathe and me!

Paratha? O god!! Forget Paratha, I don’t even know to make a perfect Round Chappathi! And being now in a Fauji family, I am expected to make’em anytime and that too asap!Big Smiley CryingI keep making “World Maps” and sometimes places which aren’t even discovered. So I completely shunned myself from making them and P keeps telling me, “Practice makes a man Perfect”!

I was willing to cook anything for him, and surprise him almost all the times, because fortunately P now accepts that I am a nearly perfect cook!

But this “Chappathi” topic kept pestering me. Hence I decided to make up for one of our romantic fights by making him one “Gobi ke Parathe”.  Though I bribed God in as many ways I could, it turned out to be a mess, a disaster, a nightmare I had ever faced in my kitchen.Saying a Prayer I failed miserably making four of’em but the final two turned out to be good enough. I was in tears after trying for a couple of hours and kept a note for P.

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He adored it and I found the entire casserole empty when I reached by home.Loving Bees

For the chapathi dough:

Wheat flour – 1.5 cups
Salt – as needed
Oil – 2 tsp
Water – as required

For the stuffing:

Grated Cauliflower – 3/4 cup, Onion- Finely chopped-1
Turmeric powder – a pinch(optional)
Ginger garlic paste – 1 tsp
Garam Masala Powder – 1/2 tsp
Red chilly powder – 3/4 tsp
Cumin seeds – 1 tsp
Oil – 2 tsp + for toasting
Salt – as required
Coriander leaves – 1 tbsp(finely chopped)

Method:

Boil cauliflower florets in hot water and salt to remove worms if any(yes, I still fear that) . Dry them completely and then grate finely. Set aside.

Heat oil in a pan, add jeera to splutter.

Add onion and ginger garlic paste and saute till golden brown.Then add grated cauliflower, salt, red chilli powder, turmeric and garam masala powder and mix well.

Saute and cook closed for 5mins. Saute again for another 5 mins.By now cauliflower would have turned soft. The filling is ready now.

Now divide the chapathi dough into equal parts and roll into smooth balls.Flour the surface and roll the chappathi dough slightly thicker. Then add a generous spoon full of gobi filling. Place another chappathi on top and flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out. Dust flour so that it doesn’t stick.

Heat a pan, transfer the gobi parathas, drizzle little oil and cook on both sides. Serve hot with raita.

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P.S: P and I did patch up! 😛

5 Comments

  1. Sadia Mohamed January 28, 2014
    • Shalzzz January 28, 2014
  2. matchamochimoo January 26, 2014

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