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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, November 13, 2008

Garlic - Gobi Paratha...

  • Wheat flour (atta) - 1 1/2 cup
  • Refined Flour (maida) - 1 1/2 cup
  • Ghee
  • Cauliflower - 1
  • Garlic - 1 medium sized bud with lots of pods
  • Green Chillies - 2
  • Onion- 1 (finely chopped)
  • Red chilly Powder
  • Dhaniya Powder
  • Jeera Powder
  • Salt


Boil the cauliflower along with green chillies, onion and garlic. Strain the water and let it cool. Then add salt, red chilly powder, jeera powder and dhaniya powder and mash well with hand. Then add 2 tbsp oil in a wok and fry the stuffing till the excess water evaporates and the vegetables become hard.

Knead the dough by mixing the wheat flour and maize flour with water and makes small balls out of it. Then take the ball, roll it with a pin and add two spoon full of stuffing to the dough. Then make it into a ball again with the dough inside. Then make it flat and round with the help of a rolling pin. Then put it on the Tawa and as it gets cooked smear Pure Ghee over the paratha and keep turning.

Serve hot with a dollop of amul butter, onion raita and mango pickle.

1 comment:

Shiva said...

Deepi can u post the recipe for aloo paratha delhi style?