Gobi paratha

Gobi paratha

Parathas with cauliflower filling

By
From
The Complete Asian Cookbook
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
300g roti flour or plain flour
1/2 teaspoon salt
2-3 tablespoons ghee, melted

Filling

Quantity Ingredient
125g cauliflower florets, finely chopped
2 teaspoons fresh ginger, finely grated
1 teaspoon salt
1 teaspoon Garam masala
chilli powder, to taste (optional)

Method

  1. Mix the flour and salt together in a large bowl, then add 170 ml lukewarm water all at once and knead hard for 10 minutes to make a firm but pliable dough. Cover and rest for at least 30 minutes.
  2. To make the filling, 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, as these will make the parathas difficult to roll out.
  3. Divide the dough into 8 even-sized portions and roll each into a ball. Press each out to make a circle with a 10 cm diameter. Put a spoonful of the filling into the centre of each, then bring the edges of the dough together and pinch well to seal. Press with your hands to flatten, then roll each paratha out on a lightly floured work surface — they should be thin, but not so thin that the dough breaks and lets the filling out. 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.
  4. Heat a little of the ghee on a griddle plate or in a large heavy-based frying pan over high heat. Cook the parathas, one at a time, spreading a little ghee over the top of each before turning and cooking to golden on both sides. Serve at once, accompanied by a raita.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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