Lunch today, was simple fare. I decided on Gobi (Cauliflower) Paranthas with whipped curd and some tomato salad.
Ingredients (For the Stuffing):
- Gobi/Cauliflower – 1 no (small sized, cleaned and grated)
- Garlic – 4 to 5 pods (finely chopped)
- Ginger – 1″ long piece (grated)
- Coriander/Cialntro – a fistful (finely chopped)
- Green Chillies (optional) – 2 nos (finely chopped)
- Chilli powder, Garam Masala – 1 tsp
- Jeera Powder – 1/2 tsp
- Dhaniya Powder, Amchur Powder – 1/4 tsp
- Salt – to taste
Note: To thoroughly clean the gobi, I normally cut into florets and soak in salted water for atleast 1 hour. This ensures that any worms in the gobi are killed and they normally float out to the water. I then drain out the water and pat the florets dry before grating them. This way, the stuffing does not get soggy and eases out the rolling of the paranthas.
- Mix together all the ingredients for the stuffing and keep aside.
- Prepare a dough with whole wheat flour, as you would for rotis/chappathis.
- Take a small amount of the roti dough and flatten with a rolling pin.
- Put some stuffing in the centre.
- Draw the edges towards the centre to cover the mixture (like a potli).
- Roll out to a thickness slightly more than that of your rotis. Too thick a parantha will not cook well and too thin will break/crumble easily. The trick is getting the thickness right.
- Heat a griddle/tawa and cook the parantha on a medium flame. It usually takes longer than a roti/chappathi to cook well.
- Use a generous amount of oil on both sides, to cook the parantha, else it wont get cooked well. (This is one reason why I dont make paranthas too often :().
- In the meanwhile, take some thick curd, whip lightly so as to form a smooth texture. Add 1/4 tsp each of black pepper powder and jeera powder. Add salt to taste and some finely chopped coriander (optional).
- Once the parantha is cooked, serve hot with the masala curd, some tomato slices and onion rings. Wholesome and delicious!