Friday, 19 December 2014

Cauliflower or Gobi Paratha (பூக்கோசு பரோட்டா)


Cauliflower, one of the so called ‘English’ vegetables has found a permanent place in Indian cuisine. It is rich in vitamin C & B-complex, as well as minerals such as iron and manganese. Cauliflower can be used to make poriyal, pulav, bajji, paratha and gravy. During cauliflower season, I never fail to make cauliflower or gobi parathas (பூக்கோசு பரோட்டா). I would like to share an easy method of making parathas that I had learnt from our erstwhile cook, decades ago. It still works great for me. Let’s see how to make these tasty parathas.

Gobi Paratha Dough
Ingredients: (makes approximately 8 parathas)
Cauliflower – grated, 2 teacups or 400ml measure
Onion – 1 no, grated
Red chilli powder – ¾-1 teaspoon (adjust to taste)
Turmeric powder – ½ teaspoon
Salt – to taste
Atta/ Wheat flour – 1 teacup or 200ml measure
Sesame oil – 2 teaspoons
Flour for dusting
Ghee – for cooking

Method: Clean the cauliflower, separate the florets and grate them. Add required salt, mix well and keep aside for 5-10 minutes. Add atta, grated onion, red chilli powder, turmeric powder and salt as required. Mix very well. Sprinkle little water to make firm dough. Add sesame oil, knead well. Now divide the dough into 8 equal parts and shape them into balls

Now roll a dough ball into a medium sized paratha on a board using a rolling pin, dusting with flour as required. Heat the tava on medium heat. Once hot, place the rolled out paratha on the tava. Use ghee to cook paratha. Turn it over and cook on both sides till brown spots appear on the surface.

Cauliflower or Gobi Paratha (பூக்கோசு பரோட்டா)
Traditionally, gobi paratha is served with curds/ raitha and pickcle. Gobi paratha may also be served with any gravy preparation. 

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