Side Pannel
Gobhi Paratha (Cauliflower Bread)
Gobhi Paratha (Cauliflower Bread)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Vegetables, Breads
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 4 c Whole-wheat flour
- 1 To 3 cups cold water
- 3/4 c Ghee
Directions
CAULIFLOWER FILLING
2 tb Ghee
1 tb Finely chopped fresh ginger
-root
1 ts Finely chopped garlic
1/2 c Finely chopped onions
1 ts Turmeric
1/8 ts Ground hot red pepper
1 md Cauliflower, trimmed, and
-coarsely chopped
1 tb Finely chopped fresh hot
-green chili (optional)
1 ts Ground cumin
1 ts Salt
6 To 8 tablespoons ghee
DOUGH:
Prepare the whole-wheat dough in the following fashion: In a small bowl,
combine the whole-wheat flour and 1/4 cup of the ghee. With your
fingertips rub the flour and fat together until they look like flakes of
coarse meal. Pour 1 cup of water over the mixture all at once, knead
together vigorously, and gather the dough into a compact ball. If the dough
crumbles, add up to 2 cups more water, 1/4 cup at a time, until the
particles adhere.
On a lightly floured surface, knead the dough by folding it end to end,
then pressing it down and pushing it forward several times with the heel of
your hand. Repeat for 7 or 8 minutes, until the dough is smooth and
elastic. Again gather it into a ball. Place the dough in a bowl, drape a
kitchen towel over the top, and let it rest at room temperature for at
least 30 minutes before rolling it.
CAULIFLOWER FILLING:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tablespoons of ghee
over high heat until a drop of water flicked into it splutters instantly.
Stir in the ginger and garlic, then the onions. Lower the heat to moderate
and, stirring constantly, fry the mixture for 7 or 8 minutes, until the
onions are soft and golden brown. Watch carefully for any sign of burning
and regulate the heat accordingly.
Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
Reduce the heat to low, cover tightly and cook for 10 minutes, or until the
cauliflower is tender but still slightly resistant to the bite. To make the
parathas, divide the cauliflower mixture into 9 equal portions. Divide the
dough also into 9 portions and drape a dampened kitchen towel over them to
keep the dough moist.
One at a time, on a lightly floured surface, roll a ball of dough into a
round about 5 inches in diameter. Place a portion of the filling mixture
in the center of the round and fold the edges over it, pressing them
together to enclose the filling securely. Pat the filled paratha flat with
your hands, then gently roll it again to make a round about 5 inches in
diameter. As you shape and fill the parathas, set them aside, covered with
a dampened kitchen towel to keep them from drying out.
Heat an ungreased 10 to 12-inch skillet with a non stick finish or a
well-seasoned cast-iron skillet or griddle until it is hot enough for a
drop of water flicked into it to splutter instantly. Place one of the
parathas in the pan and, moving it about constantly with your fingers or
the edge of a metal spatula, cook for a minute or so. With a wide spatula,
turn the paratha over and brush about a teaspoon of the ghee on the top.
Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee
and cook for I minute. Turning frequently, continue to cook until the
paratha is brown on both sides.
Serve the parathas warm, as a mealtime bread. They are traditionally
accompanied by plain yoghurt or any raita.
TNT by Imran C. From "The Cooking of India" by Santha Rama Rau
2 tb Ghee
1 tb Finely chopped fresh ginger
-root
1 ts Finely chopped garlic
1/2 c Finely chopped onions
1 ts Turmeric
1/8 ts Ground hot red pepper
1 md Cauliflower, trimmed, and
-coarsely chopped
1 tb Finely chopped fresh hot
-green chili (optional)
1 ts Ground cumin
1 ts Salt
6 To 8 tablespoons ghee
DOUGH:
Prepare the whole-wheat dough in the following fashion: In a small bowl,
combine the whole-wheat flour and 1/4 cup of the ghee. With your
fingertips rub the flour and fat together until they look like flakes of
coarse meal. Pour 1 cup of water over the mixture all at once, knead
together vigorously, and gather the dough into a compact ball. If the dough
crumbles, add up to 2 cups more water, 1/4 cup at a time, until the
particles adhere.
On a lightly floured surface, knead the dough by folding it end to end,
then pressing it down and pushing it forward several times with the heel of
your hand. Repeat for 7 or 8 minutes, until the dough is smooth and
elastic. Again gather it into a ball. Place the dough in a bowl, drape a
kitchen towel over the top, and let it rest at room temperature for at
least 30 minutes before rolling it.
CAULIFLOWER FILLING:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tablespoons of ghee
over high heat until a drop of water flicked into it splutters instantly.
Stir in the ginger and garlic, then the onions. Lower the heat to moderate
and, stirring constantly, fry the mixture for 7 or 8 minutes, until the
onions are soft and golden brown. Watch carefully for any sign of burning
and regulate the heat accordingly.
Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
Reduce the heat to low, cover tightly and cook for 10 minutes, or until the
cauliflower is tender but still slightly resistant to the bite. To make the
parathas, divide the cauliflower mixture into 9 equal portions. Divide the
dough also into 9 portions and drape a dampened kitchen towel over them to
keep the dough moist.
One at a time, on a lightly floured surface, roll a ball of dough into a
round about 5 inches in diameter. Place a portion of the filling mixture
in the center of the round and fold the edges over it, pressing them
together to enclose the filling securely. Pat the filled paratha flat with
your hands, then gently roll it again to make a round about 5 inches in
diameter. As you shape and fill the parathas, set them aside, covered with
a dampened kitchen towel to keep them from drying out.
Heat an ungreased 10 to 12-inch skillet with a non stick finish or a
well-seasoned cast-iron skillet or griddle until it is hot enough for a
drop of water flicked into it to splutter instantly. Place one of the
parathas in the pan and, moving it about constantly with your fingers or
the edge of a metal spatula, cook for a minute or so. With a wide spatula,
turn the paratha over and brush about a teaspoon of the ghee on the top.
Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee
and cook for I minute. Turning frequently, continue to cook until the
paratha is brown on both sides.
Serve the parathas warm, as a mealtime bread. They are traditionally
accompanied by plain yoghurt or any raita.
TNT by Imran C. From "The Cooking of India" by Santha Rama Rau
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